You will every bite of these keto pancakes made with almond flour. The delicious cinnamon flavor pancakes topped with fresh raspberries is an excellent way to start your day!
I have been battling with staying on a low carb diet for a while. For instance, I work in a bar and fried, breaded foods are always readily available.
I decided a few days ago that it was time for me to get my life back together. The first meal I had back on the wagon was these low carb pancakes made with almond flour.
Firstly, let me tell you my keto pancakes turned out really good. Even the 6-year-old liked them. Everything I needed I had already, thank goodness!
I will be making these again as a part of meal prep and will freeze them for easy breakfasts.
Yes, that’s right! You can make this low carb pancake recipe ahead of time as part of your meal prep for the week.
I’ve found that making these pancakes ahead and freezing them in individual serving size bags helps keep me on my low-carb diet mission.
Keto Pancakes Recipe
First, you want to allow your pancakes to cool completely before storing.
Secondly, you can put them in the resealable freezer bag or individually wrapped tightly in plastic wrap. I also store my pancakes in the freezer safely for up to 3 months.
Keto pancakes would be awesome with any fresh berries also. I decided to top mine with topped with fresh raspberries.
Keto pancakes can be made of many things, like cream cheese and eggs are 1 way. But for some added flavor you’ll want to add things like cinnamon, a sugar substitute, berries and whipped cream.