Almond Flour Pancakes with Flax

Almond Flour Pancakes with Flax are a low carb and keto dream breakfast made with almond flour, flaxseed meal, and almond milk. They can be made ahead of time for meal prep have 10 grams of protein! Jump to Recipe


Almond Flour Pancakes with Flax will quickly become one of your favorite breakfasts, especially if you are looking for low-carb, paleo, or keto pancake options. Packed with protein filled almond meal and fiber-packed flaxseed meal, these pancakes taste like the real thing but are so good for you. We alternate these with flaxseed pancakes topped with berries and these Low Carb Almond Meal Pancakes.

These easy Almond Flour Pancakes are my go-to dish on the weekends. I love the process of preparing and eating pancakes on a lazy weekend morning. Music blasting, coffee in hand, and the simple act of whipping up and eating some delicious pancakes. For a different, lower-carb version of traditional pancakes, I love making these almond and flax pancakes. You can definitely add in some of your favorite fruit, bananas, chocolate chips, or even 1-2 tablespoons of nut butter, which has been my favorite lately. They keep great so make enough for leftovers during the week.

When making a low-carb pancake with almond flour, the most important thing is to make sure the pancakes don’t become overly dense. Adding eggs and flaxseed meal helps here. The eggs add fluffiness and help the pancakes to rise. The flaxseed meal acts in a similar manner. Once the flaxseed meal combines with liquid, it acts in a similar manner to an egg. This is important in this recipe since it helps bring texture and lift to the pancakes. 

Almond flour and flax pancakes stacked on a plate with yogurt, berries, and maple syrup being drizzled on top.

What You’ll Need: Ingredients and Easy Swaps

Here are the main ingredients you will need to make these tasty low carb pancakes:

  • Almond flour: This is the base for these pancakes and it can not be exchanged for another flour. All low carb flours act differently and if you tried to swap in coconut flour or cassava flour, the pancakes wouldn’t come out.
  • Flaxseed meal: Flaxseeds are a powerhouse when it comes to nutrition and adding them to these pancakes helps pack in Omega 3’s, fiber, and healthy fats. Do not swap in whole flaxseeds since they have a completely different texture and will change the outcome of the recipe.
  • Eggs: Eggs act as a binder in this recipe and also adds lots of healthy protein. You can swap in vegan eggs but the end outcome will have a thicker and more dense texture.
  • Almond milk: Any dairy or non-dairy milk will work in this recipe. Just choose something you like.

Tips and Tricks for Almond Flour Pancakes

  • Almond meal vs. almond flour: There are lots of questions about almond flour and what is the best kind to use. With this particular recipe, I have used all kinds of almond flour with success. You can use super fine, fine, coarse, or homemade almond flour. If you are worried about using almond flour or almond meal, both work great. Almond flour is usually finely ground almonds that don’t contain the brown skin while almond meal is usually more coarse and contains the skin. 
  • Adding fruit: These pancakes love fruit! I almost always add some kind of fruit to the batter or piled on top. Mashed bananas, chopped strawberries, blueberries, and raspberries are all good options. You can also serve fruit on top.
  • Pass the syrup: Although I love pure maple syrup, I usually top my pancakes with something healthier. My favorite pancake toppings are nut butter, Greek yogurt, fruit, low sugar jam, and a touch of honey or pure maple syrup.

Low carb almond flour pancakes with flaxseed meal on a plate with fresh berries, yogurt, and honey.

Are these almond flour pancakes keto? Low carb?

These almond pancakes with flax have just 7 grams of carbohydrates, 19 grams of fat, and 10 grams of protein. This makes them ideal for keto and low-carb diets. To stay low carb top them with low carb fruit, full-fat yogurt, or nut butter. You can also add Stevia or a sugar substitute to the batter for some added sweetness.

Frequently Asked Questions

Here are some of the most common questions people have when making almond flour pancakes.

If you want to make a vegan almond flour pancake, you can replace the egg with a chia or flax egg. To save time I use this Bob’s Red Mill egg replacer and it turns out great every time. You can also make your own vegan egg replacements by combining one tablespoon of chia or ground flax seeds with three tablespoons of water.

I love adding fruit to these almond pancakes with flax. If you aren’t worried about carbohydrates, then consider adding a mashed banana to the recipe. It will add sweetness and moisture, plus it is delicious. If you are counting carbs, you can add pumpkin or a low-carb berry. Usually, I add some blueberries or raspberries.

The most common reason that almond flour pancakes come out crumbly or fall apart is that they don’t have enough eggs to hold the batter together. Almond flour is very crumbly, so without a binder like eggs, the end results for pancakes or baking will be a loose, crumbly texture.

Almond flour provides significantly more health benefits than plain all-purpose flour. Since almond flour is made from ground almonds, it is packed with nutrients, vitamins, and some healthy fat. It is also naturally low in carbs.

Coconut flour is very different from almond flour and you can not easily swap one for the other. Coconut flour absorbs significantly more liquid than almond flour and the entire recipe needs to be adjusted if using a different flour.

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