Hot, fluffy, and delicious almond flour pancakes are a great low-carb breakfast for people with diabetes. They taste exactly like the ones you ate as a kid. But these are made based on an easy keto recipe, and are gluten free.

Is there anything better than a hot, fluffy hotcake on a weekend morning? How about some really healthy pancakes?

The best part is knowing that these keto pancakes with almond flour are low in carbohydrates and gluten free, which makes them a recipe suitable for people who suffer from diabetes and want to keep their glucose levels stable. You can serve yours with butter and unsweetened maple syrup for a satisfying meal without any guilt.

These pancakes are great for breakfast any day of the week! In fact, preparing this recipe only takes about 20 minutes.

You can also cook them ahead of time and then store them in the fridge or freezer. So, making breakfast will be as easy as heating up your pancakes and adding your ingredients!

How to make diabetic-friendly almond flour pancakes

The process is the same as making traditional pancakes. Just follow these simple steps:

• Make the dough. Combine the almond flour, eggs, water, oil, baking soda, salt, and sweetener in a blender or in a bowl with a mixer.
• Let the dough rest. Allow the mixture to sit for a few minutes to activate the baking soda. This results in fluffier pancakes.
• Pour the batter onto the hot griddle. Preheat the griddle or skillet over medium high heat (approximately 163 ° C - 175 ° C). Pour in about 1/4 cup of batter for each hotcake or adjust to the size you want.
• Cook until both sides are golden brown. When the edges start to dry and you see little bubbles on the pancakes, flip it over and cook on the other side for a minute or two. Remove from heat and keep warm.
• Repeat until you have used all the batter.

In just five easy steps, you'll be ready to enjoy a delicious stack of pancakes!

Tips for making light and fluffy pancakes

Almond flour is a great single replacement for all-purpose flour. The taste is very neutral too. However, almond flour is denser than regular flour.

The key to this recipe for almond flour pancakes is to use a bit more baking soda than in a traditional recipe.

The baking soda plus the acid in the other ingredients causes a chemical reaction. This creates the light, fluffy texture we want in pancakes and other baked goods.

This is why you will need to allow the dough to rest for a few minutes. This gives the baking soda time to react with the other ingredients.

If your pancakes aren't as fluffy as you wanted, try adding a little apple cider vinegar. This acid will help increase the effect of the baking soda.

Ingredients for your low-carb pancakes

Keto pancakes with almond flour are a great base for a healthy breakfast. If you want to give it an extra flavor, it is best to use low-carb ingredients to keep your food keto-friendly.

These are some of the best:

• Low Carb Organic Maple Syrup.
• Whipped cream.
• Unsweetened chocolate chips or dark chocolate chips.
• Fresh or frozen berries.
• Low carb unsweetened cranberry syrup or other fruity syrup.

With so many delicious flavor options, it's hard to choose. You may have to try them all!

Can they be made in advance and frozen?

These almond flour pancakes are just as good when you take them out of the freezer as they are the day they are made.

To prevent them from sticking together while in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.

To reheat, you have many options.

• Microwave: Put one or two pancakes on a microwave-safe plate and heat for 20 seconds.
• Toaster: Toasting the pancakes gives them slightly crispy edges. Just toast them with the same settings as your toast.
• Oven: for large batches, you can defrost them by heating them in the oven at 175 degrees C. for ten minutes.

This is an easy way to make healthy breakfasts for the whole week!

Almond flour pancakes (Keto, gluten-free)

Preparation time: 15 minutes

Cook time: 5 minutes

Total Time: 20 minutes

Ingredients

• cups of almond flour.
• eggs
• 1/2 cup of water (to make fluffier pancakes you can use sparkling water).
• 1/4 cup oil.
• 1 teaspoon of baking soda. Use baking powder if you prefer.
• 1/2 teaspoon salt.
• 3-4 packets of stevia or a tablespoon of granular sweetener.

Instructions

• Mix the ingredients in a blender or bowl with an electric mixer. Let it sit for a few minutes for the baking soda to activate.
• Heat the griddle or skillet over medium high heat (approximately 163-175 ° C. Pour the batter onto the hot griddle.
• Flip them over when the edges start to dry and the tops are bubbling. Remove when both sides have browned.

This would be the entire process of the recipe to have delicious gluten-free pancakes and for those who suffer from diabetes to enjoy them, without feeling guilty or compromising their health.

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