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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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

    Brief Description

    Fluffy Almond Flour Pancakes that are easy to make in the blender

    Main Ingredient:

    Almond flour, eggs,

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 6 min
    Cook Time: 10 min


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    Posted On:

    January 19, 2019

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