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You’ll enjoy 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. 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, my first back on the wagon meal was these keto pancakes made with almond flour.
These keto pancakes turned out really good and even the 6-year-old liked them. I had everything I needed 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 keto pancake recipe ahead of time as part of your meal prep for the week. I’ve found that making these keto pancakes ahead and freezing them in indvidual serving size bags helps keep me on my low-carb diet mission.
When making these pancakes ahead of time please allow them to cool to room temperature before placing them in a resealable freezer bag or individually wrapped tightly in plastic wrap. You can store your pancakes in the freezer safely for up to 3 months.
These would be awesome with some fresh berries also. You’ll see mine are topped with fresh raspberries, but you can easily swap them out for another berry of your choice for an added flavor burst with your keto pancakes for breakfast.