How To Make Almond Flour & Flax Seed Pancakes

A long time ago, I used to eat steel cut oat pancakes. I used to adore them, the chunky consistency, the full body taste, and the chewy texture. While these aren’t as chunky, they came pretty damn close with the satisfaction. I don’t like those protein pancakes or those cream cheese pancakes that turn out more like crepes. I want a PANCAKE and there’s not all that much you can do to actually get what you wish on keto.

How To Make Almond Flour & Flax Seed Pancakes



½ cup almond flour

½ cup flax seed meal

4 large eggs

5 tablespoons coconut oil

½ cup coconut milk

2 tablespoons erythritol

2 tablespoons butter

1 tablespoon coconut flour

1 teaspoon baking powder

½ teaspoon nutmeg

½ teaspoon cinnamon

Pinch of salt


1. In a mixing bowl, add your almond flour, flax seed, erythritol, salt, and baking powder.

2. Mix the dry ingredients together well so everything is distributed evenly.

3. Add your 4 eggs to the mixture.

4. Mix everything together until a liquid consistency is achieved.

5. Add in 4 tablespoons coconut oil and the coconut milk. Mix it together well until it’s a slightly more liquid consistency.

6. In a skillet, heat up 2 Tbsp. Butter and 1 Tbsp. Coconut Oil. Wait until the butter starts to bubble well and is starting to turn brown.

7. Add 1/4 Cup of pancake mix at a time. Try to only cook 2 at a time. When I cooked 3, they did not cook as evenly as I’d have liked.

8. When the top starts to bubble, you know that side is ready. Flip it over with a spatula.

9. Cook on the other side until it’s browned and doesn’t fall apart.

10. Remove from the pan and enjoy!

11. Optional: I added Walden Farm’s Maple Syrup to these with a knob of butter on the top. They were absolutely fantastic.


Almond Flour & Flax Seed Pancakes

This makes a total of 8 servings of Almond Flour & Flax Seed Pancakes. Each serving comes out to be 225.5 Calories, 20.42g Fats, 2.05g Net Carbs, and 6.43g Protein.


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