Low Carb Fluffy Buttermilk Pancakes

Indulge in a guilt-free breakfast with these Low Carb Fluffy Buttermilk Pancakes, a perfect blend of light, airy texture and rich, buttery flavor—all without the carbs! Crafted with a mix of almond and coconut flours, these pancakes are a gluten-free and keto-friendly alternative to traditional flapjacks. The secret to their irresistible fluffiness lies in the homemade low-carb buttermilk, created by combining almond milk and apple cider vinegar for a tangy twist. Sweetened with granulated erythritol, these pancakes balance a touch of sweetness with the wholesome goodness of natural ingredients. Quick and easy to whip up in just 25 minutes, they’re an ideal choice for busy mornings or leisurely weekend brunches. Top them with sugar-free syrup, fresh berries, or a dollop of whipped cream for a breakfast that’s as satisfying as it is healthy.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 tablespoons Granulated erythritol
• 3 Eggs
• 0.5 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 2 tablespoons Melted butter or coconut oil
• 1 tablespoon Butter or oil for greasing

Directions

Step 1

In a small bowl, combine the almond milk and apple cider vinegar and let sit for 5 minutes to create a low-carb buttermilk substitute.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol.

Step 3

In another bowl, beat the eggs, then add the almond milk mixture, vanilla extract, and melted butter or coconut oil.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until combined. The batter should be slightly thick but pourable.

Step 5

Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.

Step 6

Pour about 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon to form a round shape.

Step 7

Cook until bubbles form on the top and the edges look set, about 2-3 minutes; then flip and cook for another 1-2 minutes until golden brown on the other side.

Step 8

Transfer cooked pancakes to a plate and cover with a kitchen towel to keep warm. Repeat with remaining batter.

Step 9

Serve the pancakes warm with your favorite low-carb syrup or toppings.

Nutrition Facts

Serving size	(477.0g)

Amount per serving	% Daily Value*
Calories	1178.4

Total Fat 100.9g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 651.9mg	0%
Sodium 1346.3mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 5.8g
Protein 43.4g	0%

Vitamin D 173.9IU	0%
Calcium 514.7mg	0%
Iron 7.3mg	0%
Potassium 374.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 13.1%

Carbs: 18.1%