Recipe Detail

Keto Almond Flour Blender Pancakes

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Number of Servings:


  1. 1 1/3 cups - Almond Flour
  2. 1 teaspoons - aluminum free baking powder
  3. 1 1/2 tablespoons - Pyure (or similar sugar substitute)
  4. 1/8 teaspoons - cinnamon
  5. 4 ounces - Full Fat cream cheese -room temp
  6. 4 - Large Eggs - room temp
  7. 1 tablespoons - Vanilla extract
  8. 3 tablespoons - butter/ghee/coconut oil for frying
  9. 1/8 teaspoons - Xanthan Gum
  10. 7 tablespoons - Water -for thinning batter if needed
  11. 1 pinchs - Pink salt


Add all of your ingredients to a blender (or use a hand mixer) and blend on high until nice and smooth.
Let your batter rest for 3-4 minutes while you pre-heat your griddle to medium or 325 degrees. Thin batter with water 1 Tbsp at a time- only if needed.
Make sure you grease/oil your griddle or pan LIGHTLY with coconut oil or butter.
Cook for 4-5 min per side. Low and slow. Be patient :)
Flip when edges are dry and a few bubles are forming around center of the pancakes.

-note- these freeze well in Ziploc Freezer Bags


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