Low Carb Fluffy Pancakes with Berries
Start your morning with a stack of irresistible **Low Carb Fluffy Pancakes with Berries**, a guilt-free breakfast option that’s both wholesome and delicious. Made with almond flour and naturally sweetened with stevia or erythritol, these pancakes are light, airy, and perfectly suited for keto and low-carb lifestyles. The secret to their fluffiness lies in whisking the eggs until frothy, while the rich flavor is enhanced with a touch of vanilla and unsweetened almond milk. Topped with a medley of fresh berries like strawberries, blueberries, and raspberries, these pancakes deliver a burst of natural sweetness and color with every bite. Ready in just 25 minutes, this easy-to-follow recipe promises a nutritious and satisfying start to your day—perfect for anyone seeking a healthier twist on a classic breakfast favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or ghee
- 1 tablespoon Stevia or erythritol sweetener
- 1 cup Mixed fresh berries (such as strawberries, blueberries, and raspberries)
Directions
Step 1
In a large bowl, combine the almond flour, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Step 2
In a separate bowl, whisk the eggs until they are frothy. This will incorporate more air into the pancakes, making them fluffier.
Step 3
Add the unsweetened almond milk, vanilla extract, and stevia or erythritol sweetener to the eggs. Mix until well combined.
Step 4
Gently fold the wet ingredients into the dry ingredients. Stir until just blended; be careful not to overmix, as this can make the pancakes dense.
Step 5
Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of butter or ghee to the skillet, allowing it to melt completely.
Step 6
Pour about 1/4 cup of the batter for each pancake onto the hot skillet. Cook until the edges begin to set and bubbles form on the surface, about 2-3 minutes.
Step 7
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 8
Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or ghee as necessary.
Step 9
Serve the pancakes hot, topped with the mixed fresh berries. Optionally, drizzle with a low-carb syrup or enjoy them with a dollop of whipped cream.
Nutrition Facts
| Serving size | (608.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1118.3 |
| Total Fat 87.4g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 619.1mg | 0% |
| Sodium 1330.7mg | 0% |
| Total Carbohydrate 54.4g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 23.9g | |
| Protein 41.8g | 0% |
| Vitamin D 184.0IU | 0% |
| Calcium 552.2mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 531.5mg | 0% |
Source of Calories