Low‑carb almond pancakes
Light, fluffy low‑carb pancakes made with ground almonds — ready in 30 minutes and brilliant with Greek yoghurt, fresh berries and lemon zest.
These low‑carb pancakes use ground almonds for body and flavour instead of flour. They’re quick to make, naturally gluten‑free and keep your carbs low without sacrificing that pillow‑soft pancake feel.
Perfect for a lazy weekend brekkie or a midweek treat when you want something filling but low in carbs. Serve with full‑fat Greek yoghurt and a few berries to keep it bright without loading on sugars.
Ingredients
- 200 g ground almonds
- 5 ml baking powder — 5 g
- 0 ml salt
- 30 g granulated erythritol — or other granulated low‑carb sweetener
- 5 ml ground cinnamon
- 3 eggs
- 60 ml double cream
- 5 ml vanilla extract — 5 ml
- 20 g unsalted butter — for frying; reserve some for serving
- 150 g Greek yoghurt — full‑fat for best texture
- 100 g mixed berries — fresh or thawed frozen
- 1 lemon — zest only
Equipment
- zester or fine grater
Instructions
Put the ground almonds, baking powder, salt, granulated erythritol and ground cinnamon in a large mixing bowl. Whisk together until evenly combined.
In a separate bowl whisk the eggs with the double cream and vanilla extract until smooth and slightly frothy.
Pour the wet mix into the dry ingredients and whisk until you have a thick, lump‑free batter. Cover and leave to rest for 10 minutes — this hydrates the ground almonds and gives a lighter texture.
Heat a non‑stick frying pan over medium‑low heat for 1–2 minutes. Add about 5 g unsalted butter and swirl to coat the base.
For each pancake, spoon roughly 2 heaped tablespoons of batter into the pan (you should get about 8 pancakes). Cook on the first side for 2–3 minutes until bubbles appear and the underside is golden, then flip and cook the second side for 1–2 minutes until cooked through. Work in batches, adding a little more butter between batches if needed.
Stack the cooked pancakes and serve warm with a spoonful of Greek yoghurt, scatter of mixed berries and a little lemon zest over the top.
Tips
- Rest the batter for the full 10 minutes — it’s the simplest trick to avoid crumbly pancakes.
- Use medium‑low heat; a cooler pan gives a golden exterior and a cooked centre. If pancakes brown too fast, lower the heat.
- Weigh or spoon batter consistently so pancakes cook at the same rate; 2 heaped tablespoons makes even 8 pancakes from this batch.
- Make ahead: cooked pancakes keep in the fridge for 48 hours; reheat gently in a low oven (120°C fan/140°C conventional) for 6–8 minutes.
- To keep pancakes warm while you finish a batch, place them in a single layer on a baking tray in a low oven (120°C fan/140°C conventional).
Substitutions
ground almonds → ground hazelnuts, same weight
Stays closegranulated erythritol → granulated stevia blend, use according to manufacturer’s sweetness equivalence
Noticeably differentdouble cream → full‑fat coconut cream, same volume
Noticeably different
Nutrition
Per serving · estimated
- 532
- Calories
- 18 g
- Protein
- 16 g
- Carbs
- 44 g
- Fat
- 8 g
- Fibre
- 6 g
- Sugar
- 200 mg
- Sodium
FAQ
Can I make these dairy‑free?
Yes — swap the double cream for full‑fat coconut cream and use a dairy‑free yoghurt to serve. Texture and flavour will be slightly different but still very good.
Why are my pancakes falling apart?
Most likely the batter didn’t rest long enough for the ground almonds to hydrate. Also check the pan temperature — too hot and they’ll brown and break before the middle sets.
Can I freeze the cooked pancakes?
Yes. Cool completely, separate with baking paper and freeze in an airtight container for up to 2 months. Reheat from frozen in a low oven (150°C fan/170°C conventional) for 10–12 minutes.
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