Fluffy Almond Flour Pancakes with Berries
Weekend-worthy pancakes with a genuinely tender, airy crumb. The trick is a splash of apple cider vinegar reacting with baking powder for extra lift.
By Keto Kitchen Hub Editorial · Published June 25, 2026
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 3
- Net Carbs
- 6 g
Instructions
- 1
Whisk almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
- 2
In another bowl, whisk eggs, almond milk, vinegar, and vanilla. Pour into the dry ingredients and stir until smooth. Let rest 5 minutes — the coconut flour needs time to hydrate.
- 3
Heat a nonstick pan over medium-low and add a small pat of butter.
- 4
Scoop ¼-cup portions of batter into the pan. Cook 2–3 minutes per side, flipping when bubbles set on the surface.
- 5
Serve stacked with butter, fresh berries, and a drizzle of sugar-free maple syrup.
Nutrition (per serving)
- Calories
- 340
- Fat
- 27 g
- Protein
- 15 g
- Total Carbs
- 12 g
- Fiber
- 6 g
- Net Carbs
- 6 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Stack cooked pancakes with parchment between and refrigerate 4 days or freeze 2 months. Reheat in a toaster.
Expert tips
- Cook at medium-low — almond flour browns fast and burns faster.
- Small pancakes flip more reliably than diner-size ones.
Frequently asked questions
+Can I skip the coconut flour?
The coconut flour absorbs excess moisture. Skipping it gives thinner, more crepe-like pancakes.
+Are these gluten-free?
Yes, entirely.
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