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My classic keto pancakes are one of the most popular low carb breakfast recipes on Wholesome Yum, but people often ask me if they can just make keto pancakes with almond flour. You can! In fact, I’ve been making this almond flour pancakes recipe for the longest and it’s still one of my favorites.
Why You’ll Love This Almond Flour Pancakes Recipe
- Light, buttery, lightly sweet flavor
- Soft and fluffy texture
- Uses basic pantry staples
- 20 minutes start to finish
- 4g net carbs per serving
- Easy to store and freeze for meal prep
- Family-friendly
If you ever made almond pancakes that flopped, the ingredients may be to blame… That’s why I only recommend Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend for the lightest, fluffiest almond pancakes. This flour has a fine grind similar to all purpose flour, and the sweetener measures and taste like sugar with 0 grams net carbs. These are the same ingredients I used to test this recipe and many other family-friendly dishes in The Easy Keto Cookbook — I know you’ll love them too!
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – With a super-fine grind and neutral flavor, this flour makes the perfect substitute for white flour. Avoid using almond meal, which includes the skins of the almonds, as this will make the pancakes too gritty. See more flour substitutes below this list!
- Besti Monk Fruit Allulose Blend – The best natural sugar-free sweetener that makes these pancakes taste like conventional ones! It measures like sugar and has 0g net carbs per serving. Other keto sweeteners will work, but this one creates the best flavor and texture.
- Baking Powder – Makes the pancakes fluffier. Don’t use baking soda, which is not the same thing.
- Sea Salt – Balances the sweetness.
- Egg – Use a whole, large egg. A flax egg should also work, but the pancakes will be more fragile. You could also try other egg substitutes, but I haven’t tried any.
- Unsweetened Almond Milk – You can use other keto milk (dairy-free or not), such as coconut milk beverage or watered down heavy cream, or even conventional milk if you don’t mind the extra carbs. I like using homemade almond milk for mine when I have time.
- Avocado Oil – Ensures that the pancakes are not too dry, and has a neutral taste. You can use coconut oil, melted butter, or another type of oil if you want to. (If you use butter or coconut oil, be sure your other ingredients are at room temperature, not cold.) Just make sure it’s neutral tasting to avoid any weird flavors in your almond flour pancakes! You’ll also need more oil for frying (preferred over butter, which can burn easily).
- Vanilla Extract – Optional, but high quality vanilla adds so much flavor.
Flour Substitutes
This is my classic almond flour pancake recipe, but I always have someone asking for substitutions in pancake recipes, particularly for the flour. Some people are allergic to coconuts, some to almonds, and some just have one or the other type of flour on hand. If you want to use something else, it’s best to use one of my other recipes instead. Here is a comparison of my most popular versions:
- Keto Pancakes With Almond Flour (the recipe below) – The simplest choice using only almond flour.
- Classic Keto Pancakes – These are made with almond flour and coconut flour, and they are the fluffiest option of all. They are my favorite!
- Keto Crepes – Also made with almond flour, but with a secret ingredient to make them thin and flexible.
- Coconut Flour Pancakes – The best nut-free option. Just as fluffy as almond flour pancakes!
- Flax Seed Pancakes – Another nut-free choice.
- Cream Cheese Pancakes – These require no flour at all, so choose these if you don’t want to buy any specialty flours.
How To Make Pancakes With Almond Flour
This section shows how to make keto pancakes with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make almond flour pancake batter. Add all dry and wet ingredients together in a bowl, then whisk. (Alternatively, you can blend the ingredients in a blender instead.)
- Cook. Heat a pan with a little oil over medium-low to medium heat. Spoon or pour circles of batter onto the pan. (About 1/8-cup each for 3-inch pancakes.) Cover and cook.
- Flip. When bubbles form on the edges, flip and cook another 1-2 minutes or until browned. Remove and repeat with remaining batter.
Tips For The Best Almond Flour Pancakes
Now that you know how to make almond flour pancakes keto, use these tips for success.
- Use the right almond flour. Wholesome Yum brand has the finest consistency, so your almond pancakes will have the best texture.
- Check the batter consistency. It should be like a typical pancake batter (see the pictures above or video on the recipe card for reference). If it’s too thick, add more milk as needed.
- Don’t use too much oil when frying. If you want an evenly browned surface as shown in my pictures, it’s best to oil the pan, then wipe with a paper towel, so only a thin layer remains.
- Cover when cooking the first side. This is different from white flour pancake recipes. To make the almond flour pancakes easier to flip, cover with a lid after adding the batter to the pan, then flip and cook uncovered on the other side.
How To Make Almond Flour Pancake Mix
To make an almond flour pancake mix based on this recipe, simply change the servings on the recipe card below to 16. Combine all the dry ingredients and store in an airtight container in the pantry for up to 1 year (or until your almond flour expiration date).
When you are ready to make your keto almond flour pancakes using the mix, this is the ratio for 2 servings:
- 1/2 cup + 1 tablespoon dry almond flour pancake mix
- 1 egg
- 2 1/2 tablespoons almond milk
- 1 tablespoon avocado oil
- 1/2 teaspoon vanilla extract
You can multiply that out by as many servings as you want! Two servings is the minimum, because for one you’d need 1/2 an egg, which is hard to measure.
Storage Instructions
- Store: Keep low carb pancakes with almond flour sealed in the fridge for up to 1 week.
- Reheat: Heat in the microwave until warm or in a 350 degree F oven for 10 minutes.
- Freeze: Place leftover pancakes in a freezer safe bag or container, removing as much air as possible and placing parchment in between if desired. Thaw overnight or reheat from frozen before serving.
Add-Ins & Toppings For Almond Flour Pancakes
The best part about almond flour keto pancake recipes? There are so many ways to serve them! Try these ideas.
- Butter And Syrup – Wholesome Yum Keto Maple Syrup pairs perfectly with these, or you can make homemade sugar-free maple syrup.
- Fresh Fruit – Fold blueberries or finely chopped strawberries into the batter before cooking. (Or if you miss bananas on keto, try these keto banana pancakes instead!)
- Jam – Spread keto strawberry jam or keto blackberry jelly on top of pancakes.
- Chocolate – Fold sugar-free chocolate chips into the batter, or top with sugar-free chocolate syrup.
Get Zero Sugar Maple Syrup For Your Almond Flour Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Sweet Low Carb Breakfast Recipes
No need to skip sweet breakfasts on keto! If you like keto pancakes with almond flour, you’ll love these dishes too:
Recommended Tools
- Whisk – This one is perfect for working out the lumps and bumps in pancake batter, muffins, or gravies.
- Mixing Bowls – These are my favorite. They are perfect for both mixing and serving.
- Large Nonstick Skillet – A good size for cooking several pancakes at once.
Easy Almond Flour Pancakes Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Almond Flour Pancakes (Easy & Fluffy!)
This fluffy almond flour pancakes recipe is so easy — just 6 ingredients! It's keto friendly, gluten-free, fast to make, and simply delicious.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Whisk all ingredients together in a bowl until smooth.
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Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 1/2 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.
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Repeat with the remaining batter.
Last Step: Leave A Rating!
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Related Easy Recipes
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400 Comments
MM
0Delicious!
Alysia
0Followed recipe and instructions exactly. Turned out like eggy, goopy, mush. I don’t think pancakes were meant to be keto by nature and I really missed them. I’m gonna have to keep missing them cuz this is a no from me, dawg.
Wholesome Yum M
0Hi Alysia, I’m sorry these didn’t turn out as expected. Did you happen to check out the video? They shouldn’t be goopy or mushy. Perhaps they didn’t cook long enough?
Eustolia
0I used one egg more milk. Turned out delicious! Thanks for your recipe!
Laurie
0Has anyone found an acceptable sugar free syrup? My attempts have been disappointing.
Maya | Wholesome Yum
0Hi Laurie, I have this sugar-free maple syrup recipe for now, but I’m working on a pre-made keto maple syrup right now! I’m so excited to get it to you because it tastes so close to real syrup that my kids and non-keto friends swear they can’t tell the difference. 🙂 If you sign up for my newsletter on the wholesomeyumfoods.com homepage, I’ll let you know when it’s available!
Ashley
0Choc Zero’s Syrup is great! You can find it on Amazon.
KKM
0I really, really liked the Almond flour pancakes, they were delicious! When I was making the batter it got soup like, but it all turned out.
Eleonora Luchnick
0I got the electronic version of your book on my Nook. Now even after adjusting the number of serving on the website recipe, I can’t make the calories and other macros line up with the ones in the book. How can I log this recipe into my tracking app? Help!
Wholesome Yum M
0Hi Eleonora, The recipes are slightly different, so the macros won’t match up. If you made the recipe from the book, the macros are calculated per serving and not for the whole recipe.
Sarah Johnson
0I LOVE these pancakes – they taste amazing! Only word of caution is that they’re a lot more “fragile” than regular pancakes are, so trickier to flip but well worth the time and effort!
TimT
0I have always been skeptical of recipes claiming “as good as the real thing” and try to never compare, but I must say that this is as close as I have found to the “real deal”. I halved the ingredients and it made a nice short stack which I topped with some home made strawberry jam, sugar free of course, and let me tell you this, I could not have been more pleased. I will be keeping this recipe as my go to for pancakes from today forward. The only substitution I made was the oil, using grapeseed vs. avocado.
Malorie Edie
0What other keto sweetener for almond flour pancakes can ya use if ya don’t have erythritol besti? Kinda posted same question for coconut pancakes too lol
Wholesome Yum M
0Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Chris
0Uh, these were awesome! As I was making them, I was telling my wife…you know, these are going to taste just like everything else low carb made with almond flower… well, I was wrong! These things were so good I felt guilty eating them… I used half & half instead of almond milk, and I cooked them in butter, not oil. I highly recommend this recipe! Fantastic!
Steve
0BATTER came out the consistency of cookie batter. That’s wrong no? What do I need more of?
Wholesome Yum M
0Hi Steve, That is not right… did you add the eggs? They are easy to miss because they are not highlighted in pink in the recipe card.
Mari
0Thank you for all your helpful information on keto ingredients!
Just hoping you can put the Recipe Card in the first part rather than the end. Your “Jump to Recipe Card” button is not easily seen since there’s too much information/advertisements.
Don’t be afraid that we will not read your blog. We will. Most readers looking for good recipes almost always look at the Comments Section, so if the Blog Information is placed between the Recipe Card and and the Comments, readers will read your very informative blog too.
I see that many readers got lost too and I hope you listen. We care for you and want your website to be successful— that’s why we’re spending time to write a comment. Thank you again for your great recipe!
Wholesome Yum M
0Hi Mari, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Andrea Aleman
0Delicious! I’ve made about 5 of your recipes now and they all come out fab. Do you have an IG
Wholesome Yum M
0Hi Andrea, YES! Find me on Instagram here!
Jerry
0Used olive oil but otherwise followed recipe. Great for weight loss, as I couldn’t finish half. No nice way to put this but, mine tasted terrible. Must have been something I did, because you wouldn’t have a site if yours were as bad.
Wholesome Yum M
0Hi Jerry, I’m sorry these didn’t turn out as expected. How strongly flavored is your olive oil? If it is very vegetal tasting, then it might not work well with your pancakes.
Brandi Abernethy
0Ridiculously amazing!
I made carmalized apple to put on top and it was AMAZING!
SteveTinEug
0These were delicious. I added a few blueberries. Two points must be made … 1) you must cover the pan(cake) to help it set up so it doesn’t fall apart Since all the flour doesn’t congeal like regular flour, and 2) add a couple of extra TBSP of flour. Otherwise, a great recipe! Thanks!!
madelines mom
0Maybe I did something wrong… but 2 eggs to 1 cup of flour… they tasted very eggy.
Wholesome Yum M
0Hi Madelines mom, That is the correct ratio. I am sorry you found them to be eggy. I used large eggs, do you happen to buy extra large sized eggs?
Cheryl
0These turned out perfect!!!!
Shelly
0I really enjoy your recipes, I made these today and my son said he liked the better than regular pancakes.
Victoria Rodenmayer
0Wow, I’m super excited about all these low carb and waffle recipes! Could you compare and contrast the difference between the coconut flour, almond, coconut and almond, and flaxseed recipes? Going for the most realistic texture and flavor to normal pancakes and waffles. I have no allergies and have all the ingredients, so that’s not an issue for me. I just want to be streamlined to the most appropriate recipe for me. Don’t make pancakes or waffles often and didn’t have them on keto at all since the low carb syrups were not well rated.
Wholesome Yum M
0Hi Victoria, I think Keto Coconut Flour Waffles produce the most traditional texture. I’m not sure if you’ve seen them, but the most versatile (for sweet or savory style waffles) are Chaffles. Chaffles have a nice crunch too, if that matters to you.
Maria
0Loved this! Proportions are good!
Katie F.
0I loved this recipe! Usually with keto bread or pancake recipes I always thing they are too egg-y, but this one was fantastic! I didn’t put in the vanilla but the coconut sugar gave them a nice little touch of sweetness. Thank you for the awesome recipe! Love that I can make pancakes without kicking myself out of ketosis!
Gillian
0This was delicious! I halved the recipe and it worked great. Thanks!
Lisa Deeds
0Just tried the almond flour pancakes. I added a little Xanthan gum so they’d hold together better, but they still broke up when I poked them with a fork. But otherwise, they’re WONDERFUL! Real pancake flavor. I’ve tried several of your recipes and they’ve all been good.
Jasmyn Galley
0Thanks for this recipe! I tried it today and it was awesome. I’m not full-blown keto, but follow a low-carb diet, so I included some sugar and blueberries for sweetness. The blueberries helped bulk out the mix a bit, so with a side of bacon, the recipe with one cup of almond flour was enough for two people. I was really impressed with the taste and texture of these pancakes — they were so yummy. I will definitely be making them again. Thank you so much!
Deb Alexander
0I love this recipe!! I found I had to bake it longer about 70 minutes to get a “clean” knife in checking for doneness. I was using a ceramic loaf pan…don’t know if that was the difference. But anyway, I tweaked the baking time for my oven and it is perfection!!! Anyone I have shared this recipe with loved it and couldn’t believe it was a keto recipe. Thank you soooo much for your recipes!! Blessings!!
Deb A
Julie Bean
0how many grams of carb per serving? And how much is a serving. I can’t find this information.
I made them and thought they were delicious.
I used only 1 tablespoons organic sugar instead of 2 and they were plenty sweet.
Wholesome Yum M
0Hi Julie, The recipe as written (with erythritol as a sweetener) is 4 net carbs per serving, however, you added organic sugar to the recipe so your carb count will be different.
Ed
0I’m on keto diet, & was getting bored just eating eggs for breakfast. I found this recipe so I tried it. I thought they came out a bit grittty. Then I saw somewhere to us a blender to really get the batter much smoother & less gritty. Apparently I wasn’t the only one with this problem. Well, they came out perfect. So 2 big thumbs up with the blender.
Emilie
0This is my go to pancake recipe! I’ve tried all sorts with different ingredients but always come right back to this one! I’m pregnant so I’ve started adding hemp seeds to the batter for extra protein and omegas. The hemp adds so much texture and fluff! Love these!
Becky
0Thank you for this amazing recipe/idea! I used plain white sugar and dairy milk as subs. (Obviously we aren’t keto) but this did come to good use as a PASSOVER RECIPE!! Delicious, light and fluffy. I don’t like heavy, doughy pancakes like you would get at a diner or ihop. The only reason one star off (and it pains me to have to only give 4 – because the recipe is after all a 5 star recipe); the recipe card itself is really far down. I almost didn’t find it. When I scrolled up to tap the “jump to” link the three links almost look like an ad banner so it’s kind of hard to see and if you don’t know it’s there it’s even more difficult to spot. In the end I just ended up scrolling all the way down both times I made it. Thank you for the creativity and deliciousness 😉
Triana
0I loved this recipe. Best pancakes ever! Personally, I like these better than regular pancakes! I followed the recipe (I put less sweetener) and it came out perfect!
Jo Myers
0These are just way too thin y’all, and pretty sweet as well. I didn’t mind the sweet but they were almost impossible to flip and I followed the recipe exactly..
Wholesome Yum M
0Hi Jo, I’m sorry you were unhappy with the outcome of this recipe. These pancakes should not be too thin to flip. Sometimes it can help to cover with a lid, or you can try adding xanthan gum if you want them more sturdy. Make sure your pan is heated well before adding the batter as well. Finally, please check your baking powder to make sure it is still within expiration. If you are looking for a slightly thicker recipe, I suggest trying this one for Coconut Flour Cream Cheese Pancakes.
Mary
0Just made these for brunch with poached eggs and bacon. They were delicious! Only thing I did differently was to add 2 tblspns of coconut flour. WIll be making a batch to keep in fridge for my hubby to snack on. He was a happy man.
Thank you for sharing them!
Just noticed someone had a hard time finding the recipe card. I did too. Don’t know what I did that made it show up…perhaps put directions to get to the recipe card out in plain site for some of us “less tech savy folks” just an idea. I want to check out your other recipes 🙂
Wholesome Yum M
0Hi Mary, I’m glad you and your husband enjoyed the pancakes! Under the title of the recipe, there is a button called, “Jump to Recipe” which will bring you directly to the recipe card. I hope this helps!
Jessica
0This is the most confusing recipe I’ve ever come across. Perhaps in the beginning you should point out we should only use the information found on the recipe card? That would probably help people to know exactly what measurements to use. After figuring out how to fix my work so as not to waste ingredients, and recalculating the amounts I’d put in the bowl based of of text further is this unnecessarily long blog, this did make some decently tasty pancakes.
Wholesome Yum M
0Hi Jessica, Sorry you are unhappy with the format of the post. If you are interested in the recipe card only, you can tap the button ‘Jump to Recipe’ found just under the title of the post at the top of the page.
Pam
0Oh my gosh, just made these with bacon for dinner and they are amazing! Had them with chopped fresh strawberries so very few carbs. I am in heaven. Thank you
Chané
0Best gluten free pancakes I’ve ever made! So yummy :’)
Kayla
0I’m having a lot of trouble finding the measurements for the dry ingredients. I dont mean this to be harsh, I’m usually very good at reading recipes but honestly this one is very confusing. Where you mention the ‘2 servings’, you should also mention near the beginning that this recipe was originally for one serving. I love reading backstories and all the talk about similar recipes but this recipe should have all parts together? I know I’m not explaining myself well lmao. Please edit your recipe so you have the amounts needed for the dry and wet ingredients together in a list with the directions below that list. Also please mention how many servings/pancakes it makes so we know how much we need to feed how many people (double for 2 people, triple for 3, etc). Truly sorry for misunderstanding this recipe, we were going to make them tomorrow but since I cannot find ratios for all ingredients I may have to find a different recipe
Wholesome Yum M
0Hi Kayla, It sounds like you can’t see the recipe card. Try turning off your browsers ‘Reader Mode,’ and you should be able to see the full recipe card.
Mindy
0delicious pancakes. I didn’t have almond milk so I used half cream and half 1/2 & 1/2 which would have upped the carbs but that’s on a low carb diet, not keto. A winner recipe!
Melissa
0Very thin batter
NZ
0These were awesome!! I did add 1 extra tbsp of monk fruit, because I generally prefer plain pancakes with butter. We ate them with a bit of the sugar-free maple syrup and they were great! One serving definitely needs to be a side though, and not a meal, because it’s only two small pancakes. We ate them with scrambled eggs & it was perfect.
Rochelle Cafferty
0I want to make the pancake mix but confused. The recipe gives ingredients that are dry but also include egg, milk, oil and vanilla. It states to mix dry ingredients and you have pancake mix but never says what to do with moist ingredients. Then, in the pancake recipe it call for Pancake mix plus the other ingredients. I am lost and would appreciate any help you can offer. i am sure it is so simple I will be embarrassed with answer but i really want to make up the mix. I am disabled so need easy recipes that are not time consuming to prepare.
thank you.
Wholesome Yum M
0Hi Rochelle, If you would like to create a pre-made dry mix for pancakes, change the servings on the recipe card to 16 servings. Combine all dry ingredients listed into an airtight bag or container, shake to combine – that is your dry pancake mix. When you are ready to make pancakes, follow the recipe listed in the ‘Pre-Made Almond Flour Pancake Mix’ section of the post. I hope this helps.
Tish
0Is the nutrition facts for on pancake or four?
Wholesome Yum M
0Hi Tish, A serving size is for 3 3-inch pancakes.
TRACY HARP
0I have been doing keto since the beginning of the year and haven’t missed the breads too much. Hubby is diabetic and I convinced him to try keto last week to see if it will help his blood sugar and need for insulin. He is a big carb guy. I made your pancakes for him yesterday to show him different breakfast choices along with egg/veg quiche cups and bacon. He was thrilled and we both liked them. I used melted butter in the recipe and butter when cooking them. I did not have the ingredients for the syrup so we ate them plain and thought they were delicious plain. His blood sugar numbers have been steadily improving and he’s needing less and less insulin. I am thrilled!
I have a bunch of your recipes bookmarked to try in the future. Thanks for sharing!
Kelly Lutgen
0Awesome awesome awesome! 10 out of 10! I am a pancake connoisseur and recently have gone low carb and I’m following a keto diet. The only downside I would say is that I made the recipe exactly according to your dimensions and I would eat the entire amount as one serving for myself and I just wanted to clarify the carb count and exactly how many people is that supposed to serve. If that’s supposed to serve two people they must be very light-eaters lol maybe you can see why I’m on a diet! This truly warmed my heart and gave me hope that maybe I truly can follow a low-carb diet. I am a cook and a baker and I thought these were fantastic and the flavor was amazing. They don’t even need syrup.
Patricia Bryant
0I made these and they were great!! I omitted sweetener. Just ate w 2 strawberries on the side and sprinkled with cinnamon.
Joyce
0These were fantastic! Finding something to eat in the morning that is yummy and low carb and these are the BEST!
Glenda Drum
0You left out 3 important ingredients in the 2 serving recipe, which to my chagrin I followed. It turned out awful. You should make that change. I’ll probably delete this recipe so I don’t make this mistake again I dislike wasting ingredients!
Wholesome Yum M
0Hi Glenda, The instructions for the 2 servings written within the text are for using the DIY pre-made pancake mix. The pancake mix contains the other 3 ingredients you were missing. My apologies for the confusion.
Ava
0Tasty! Makes perfect waffles too. Didn’t change a thing and they come out perfect. Thank you!
Sarai
0This are the most flavorful pancakes I’ve had in my life. Thank you Maya!
Joann
0I have tried a lot of keto pancake recipes and this is definitely the best. I have a question about the baking powder. The one that you recommend has corn starch which I understand it is not acceptable on keto. Do you have another recommendation or a reason why the corn starch is OK? Thank you
Wholesome Yum M
0Hi Joann, I believe all baking powder has some corn starch in it. Although corn is not keto, the amount is so small in a full recipe that the amount you are actually consuming is negligible. If you are needing to avoid corn completely, you can make your own. A starch is still necessary to prevent the baking soda from reacting too quickly, but you can at least choose which starch you prefer to consume this way.
Marcy
0Hi Maya, can u double this recipe? and can you freeze?
Wholesome Yum M
0Hi Marcy, Yes you can double the recipe and freeze the pancakes.
Samina
0Can I leave out the sugar? I don’t use sugar.
Wholesome Yum M
0Hi Samina, You can omit the sweetener if desired.
Zara
0It was soooo good!!! I have gestational diabetes and was craving low carb pancakes. They are tasty and moist and suuuper easy to make.
Regina
0Can they be reheated from frozen in a toaster?
Maya | Wholesome Yum
0Hi Regina, I haven’t tried that. They might crisp up too much for pancakes instead of being fluffy, though.