These low carb pancakes are light, fluffy, and deliciously festive. Utilizing our Birthday Cake Nut Granola in the batter as well as a generous sprinkling on top, these pancakes offer a delightfully sweet burst of flavor with just the right amount of crunch.
No one can resist the call of soft and fluffy pancakes with perfectly browned edges. It’s a classic, satisfying breakfast food that feels like starting your day with a treat. And whether you’re cutting carbs or living a gluten-free lifestyle, you shouldn’t have to miss out on the joy of a shortstack! This recipe makes low carb pancakes into something truly special, flavoring them with birthday flair to offer you the ultimate low carb breakfast celebration.
Why You’ll Love It
Doesn’t compromise taste - These low carb pancakes are perfect for those who need a gluten free and low carb pancake option that tastes just as good as a traditional one. Almond flour offers a natural and nutty flavor that gives these pancakes a whole wheat kind of taste.
Comfort food - Pancakes evoke feelings of nostalgia, and if you’ve been following either a low carb or gluten free diet for a while, you might find yourself missing the comfort of a big, fluffy stack of delicious pancakes. Your Sunday mornings can still be filled with all that goodness once you try this delicious breakfast option.
Simple- This recipe uses simple ingredients and doesn't require any special techniques. No cream cheese, no blender, just a straightforward low carb pancake recipe.
How to Top Low Carb Pancakes
There are so many amazing ways to top these keto friendly pancakes. Whether you’re a traditionalist and stick to sugar free maple syrup or like to enjoy more adventurous toppings, these pancakes will serve as an excellent base for whatever you find yourself craving.
- NuTrail granola: With our variety of delicious nut-based granola flavors, you can add a big crunch to the top of your pancakes! With flavors such as Cacao Nut for a chocolatey addition, or fruity options like Vanilla Strawberry or Blueberry Cinnamon.
- Butter: There’s nothing like a pat of warm butter on top of a tall stack of pancakes. The warm pancakes begin to melt the butter, which adds moisture in addition to that bold, irresistible flavor.
- Fruit sauce: No sugar added fruit sauce allows you to enjoy sweetened fresh fruit flavor alongside your pancakes. Fruit compotes are simple to make, pourable, and have straightforward ingredients that can be adjusted based on your dietary preferences.
- Bacon and eggs: While it may not be the traditional route, enjoying your pancakes with bacon and eggs sandwiched between them turns your meal into a creative, amazing breakfast sandwich.
- Nut butter: Warming nut butter in the microwave gives it a smooth and pourable consistency that’s perfect for cascading over a stack of pancakes. If you love the rich, creamy taste of almond butter, consider adding it to the top of your pancakes with a sprinkle of cinnamon for a warm and inviting finish.
Yogurt: For a protein boost, try adding a scoop of Greek yogurt to the top of your pancakes. The fluffy and soft pancake paired with the cool and creamy yogurt delivers the perfect bite, which is made even better with diced berries.
NuTrail Granola- Our delicious birthday cake granola is the star of this recipe. With big flakes of coconut, filling nuts and seeds and even sprinkles- yes sprinkles! Sugar free sprinkles, of course. This mix is perfect for celebrating your special day.
Almond flour- Blanched finely ground almond flour is the base for these pancakes. Using finely ground almonds keeps these low carb pancakes light. Using an almond meal is not recommended, as it would make for a denser batch of pancakes with a bit of gritty texture to the bites.
Sweetener- The low carb sweetener, erythritol, is used for these recipes. Feel free to swap in your favorite granular sweetener if your preference is different. Just be sure to check the sweetness ratio of the sweetener you choose. Erythritol has a 1:1 ratio when replacing sugar, but other sweeteners like monk fruit and stevia may call for different amounts.
Eggs- These give a bit of lift to the batter and add richness to the pancakes. Large eggs are used for this recipe.
Heavy Whipping Cream- Many recipes call for milk but heavy whipping cream adds a rich flavor and a small amount of fat which supports the moisture in the pancakes.
Baking powder- Gives the batter rise, creating taller, fluffier pancakes as they cook.
Vinegar- Vinegar is the secret ingredient that makes these pancakes stand out. It helps activate the baking powder, which gives the pancakes their classic texture. White vinegar is used in this recipe but feel free to swap in apple cider vinegar.
Vanilla Extract- Vanilla adds a warm aroma and helps to bring out the flavor of the pancakes.
Salt- Just a bit of salt is useful for enhancing all of the flavors in this recipe and balancing its sweetness.
Tips and Substitutions
- Let the batter rest- Allowing the batter to rest will give the baking powder a chance to activate and create bubbles in the batter for a fluffier end result.
- Cook over medium heat- While it takes some patience, cooking pancakes at a lower temperature will lead to a much better batch. Almond flour is more dense than all-purpose flour and rises slower. Cooking the pancakes over lower heat allows them to brown at a slower rate and lets the center rise without burning.
- Don’t press down during flipping- Never press down on pancakes while cooking. Pour the batter into the pan and let them bubble, then flip them only once. Pressing them down removes the air bubbles that have been created and leads to flat pancakes.
- Make smaller pancakes- You might think the larger the pancake the better, but big pancakes are much harder to flip, especially when it comes to almond flour. Making smaller pancakes, 3 or 4 inches in diameter, will give you the best results. This size easily slides onto the spatula and is less likely to fall apart mid-flip.
- Commit to the flip- Because almond flour pancakes are softer than their gluten counterparts, you may find they can be difficult to flip. The key to success is that once you begin to place the spatula underneath the pancake, you must move quickly. Hesitating often causes them to fall apart or the spatula to get stuck. Go into the flip confidently, and flip it in one smooth motion for your pancakes to turn out beautifully.
- Coconut flour cannot replace almond flour- While coconut flour is an excellent gluten-free flour alternative, the amount of liquid in this recipe will not be enough for the absorbency of coconut flour. To use coconut flour, it would be best to specifically use a coconut flour pancake recipe.
- For an egg substitute- You can use applesauce or pumpkin puree as a substitute for eggs. Replace each egg with 1/4 cup of unsweetened applesauce or pure pumpkin puree.
Is all almond flour keto-friendly?
Unless it is a blend, all almond flour is keto friendly by nature. Typically the only ingredients you’ll see in almond flour are almonds and salt. These ingredients are consistent with what is acceptable within the ketogenic diet for everything from keto pancakes to a variety of other keto breakfast recipes.
Where’s the butter?
This pancake recipe doesn’t use butter or oil but don’t worry, you will not find it dry in the least. This recipe uses our nut granola in the batter which adds in natural fat. Plus, heavy cream and eggs add fat to this recipe so there’s no need for additional fat from butter or oil.
Low Carb Pancakes
Prep time: 10 minutes
Cook time: 10-12 minutes
Yield: 8 pancakes, 2 per serving
1 1/2 cups blanched, super fine almond flour
2 tablespoons granular erythritol
1/2 cup NuTrail Birthday Cake Nut Granola, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon white vinegar
3 large eggs
1 teaspoon vanilla extract
1/4 cup heavy whipping cream (can sub unsweetened coconut or almond milk)
1. In a large mixing bowl, whisk together the almond flour, erythritol, 1/4 cup of NuTrail Granola, baking powder, and salt until well combined.
2. Whisk in the vinegar, eggs, vanilla extract, and heavy whipping cream until well combined. Continue whisking until only a few lumps remain. The batter will be thick.
3. Heat a skillet over medium heat for at least 5 minutes. Spray the pan with cooking spray or add a small amount of butter.
4. Place 1/4 cup of pancake batter into the skillet and use a spoon to smooth into a pancake shape. Place a lid on the pan. Cook the pancake for 1 1/2 -2 minutes, until bubbles begin to form at the edges and center. Then, remove the lid and flip the pancake. Continue cooking for 30-45 seconds without the lid. Work in batches as needed. Serve warm with choice of toppings and sprinkled with the remaining granola. Store leftovers in an airtight container in the fridge for up to 3 days for the best flavor.