EasyGluten-Free

Low Carb Pancakes

Prep 5 minsCook 15 minsServes 4£1.20/servingClassic British

The same thin British pancake, made with blanched almond flour instead of plain flour. Naturally gluten-free, around 5g of net carbs per serving -- compared with over 20g for the wheat version. The batter takes five minutes to mix and the pancakes cook exactly like the classic: one pan, medium heat, a careful flip. The only real adjustment is making them a little smaller to make that flip easier. If you are cooking for Pancake Day and need a low-carb option that everyone at the table will actually want to eat, this is it.

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Ingredients

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Method

  1. 1

    Whisk the almond flour, eggs, milk, melted butter, and salt together until smooth. The batter will be slightly thicker than standard pancake batter.

  2. 2

    Rest the batter for 5 minutes. Almond flour absorbs liquid more slowly than wheat flour -- resting helps the batter come together.

    Do not skip the rest. It improves the texture noticeably.
  3. 3

    Heat a non-stick frying pan over medium heat and add a small knob of butter.

    Keep the heat at medium throughout -- almond flour browns faster than wheat flour.
  4. 4

    Pour about 2 tablespoons of batter into the pan. Spread gently with the back of a spoon into a circle roughly 15cm in diameter.

  5. 5

    Cook for 1 to 2 minutes until the edges look set and the underside is golden. Loosen carefully around the edges before flipping.

    Almond flour pancakes are more fragile than wheat-based ones -- use a thin, flexible spatula and support the whole pancake when you flip.
  6. 6

    Flip and cook for a further minute until golden. Transfer to a warm plate while you cook the remaining batter.

  7. 7

    Serve with lemon juice and a pinch of erythritol or caster sugar, or with any topping of your choice.

Pro Tips

  • →Use blanched almond flour (fine, pale ivory) rather than ground almonds -- the coarser grind makes for gritty pancakes.
  • →Keep the heat at medium throughout. Almond flour pancakes brown faster than wheat-flour ones and can catch quickly on high heat.
  • →Make the pancakes slightly smaller than a standard British pancake -- around 15cm rather than 20cm -- to make flipping easier.

Topping Ideas

Lemon juice and erythritolGreek yoghurt and mixed berriesButter and sugar-free maple syrupSmoked salmon and cream cheese

Terms in this recipe

Pancake DayShrove TuesdayDrop sconeCrepe

Defined in the Pancake Day glossary.

Questions & answers

Are low carb pancakes actually low carb?⌄
Yes. Made with almond flour, this recipe contains around 4 to 6g of net carbs per serving (two pancakes), compared with roughly 20 to 25g for a standard wheat-flour pancake. Using unsweetened almond milk instead of whole milk reduces the count further.
What flour is best for low carb pancakes?⌄
Blanched almond flour gives the closest result to a traditional British thin pancake -- light, flexible, and able to be rolled or folded. Coconut flour also works but absorbs far more liquid; if using it, use roughly a quarter of the quantity and add an extra egg.
Can I make low carb pancakes dairy-free?⌄
Yes. Replace the whole milk with unsweetened almond milk or full-fat coconut milk, and use coconut oil instead of butter for the pan. The result is slightly thinner but perfectly serviceable.
Do low carb pancakes taste the same as regular pancakes?⌄
The flavour is similar -- slightly nuttier from the almond flour -- but the texture is a little more delicate. Served with lemon juice and erythritol, most people find them a very convincing substitute.
Can I freeze low carb pancakes?⌄
Yes. Layer cooled pancakes between sheets of baking paper and freeze in a zip-lock bag for up to two months. Reheat in a dry non-stick pan over low heat or in the oven at 160C for five minutes.
Are almond flour pancakes suitable for keto?⌄
These are suitable for most low-carb and ketogenic diets. To reduce the carb count further, replace the whole milk with unsweetened almond milk, which brings each serving to roughly 3 to 4g of net carbs.
Why do my low carb pancakes fall apart?⌄
Almond flour pancakes are more fragile than wheat-based ones because there is no gluten network to hold them together. Use a thin, flexible spatula, make the pancakes smaller (around 15cm), and make sure the underside is fully set before you flip.
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