County Carb

Breakfast

Fluffy Almond Flour Pancakes

Fluffy almond flour pancakes made with cream cheese and eggs, cooked low and slow so they brown without burning. Ready in about 25 minutes.

  • Prep10 min
  • Cook15 min
  • Total25 min
  • Servings4
  • Net carbs*5.1 g
  • LevelEasy

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A stack of golden low-carb pancakes with strawberries and blueberries on a white plate
Photo: Ewelina Podrez-Siama, CC BY 2.0, via Wikimedia Commons

These pancakes have a tender, slightly nutty crumb and golden edges, with a soft center that soaks up melted butter. Almond flour and a little cream cheese give them body, so they feel like a real weekend stack instead of a thin egg crepe. Serve them with butter and a handful of raspberries on a slow Saturday morning.

Almond flour browns much faster than wheat flour, so the usual medium-high griddle will scorch the outside before the middle cooks. Keep the heat at medium-low and wait for bubbles to form around the edges before you flip. Small pancakes, about 3 inches across, are also much easier to turn without tearing.

Ingredients

Makes 12 small pancakes (3 per serving). Tap an item to check it off.

Equipment

  • Blender or mixing bowl
  • Large nonstick skillet or griddle
  • Thin spatula

Instructions

  1. Blend or whisk the cream cheese and eggs until completely smooth, about 30 seconds in a blender.
  2. Add the almond milk, vanilla, stevia and salt and mix again.
  3. Add the almond flour and baking powder and stir just until no dry spots remain. Let the batter rest 5 minutes to thicken.
  4. Heat a nonstick skillet over medium-low heat and melt a small piece of butter in it.
  5. Pour 2 tablespoons of batter per pancake, spreading each into a 3-inch round.
  6. Cook 2 to 3 minutes, until bubbles appear around the edges and the bottom is golden. Flip and cook 1 to 2 minutes more.
  7. Repeat with the rest of the batter, adding butter as needed. Serve warm with butter and raspberries.

Estimated nutrition per serving

Calories
333
Total carbs
8.9 g
Fiber
3.8 g
Net carbs
5.1 g
Protein
11.9 g
Fat
29.1 g

*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.

Kitchen tips

  • Keep cooked pancakes in a 200°F oven on a sheet pan while you finish the batch.
  • If the batter gets too thick to spread, stir in a teaspoon of almond milk.

Substitutions

  • Stevia → granulated monk fruit or erythritol blend Follow the package's sugar equivalence. The carb estimate does not include this swap.
  • Almond milk → heavy cream Same amount. Richer pancakes with slightly more fat.
  • Raspberries → blueberries Same amount. Blueberries add a few more carbs per serving.

Swaps change the nutrition estimate shown above.

Storage and reheating

Fridge
Stack with parchment between layers in an airtight container, up to 3 days.
Freezer
Freeze flat with parchment between pancakes, then bag. Keeps up to 2 months.
Reheat
Toaster on low, or a dry skillet over medium-low for 1 minute per side. From frozen, microwave 30 seconds first.

Questions cooks ask

Can I use almond meal instead of almond flour?

Yes, but the pancakes will be denser and darker, with flecks of skin.

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