These Almond Flour Lemon Poppy Seed Pancakes are so easy to make! All you need is a blender and a griddle. They’re packed with flavor, they’re also moist and deliciously fluffy. The perfect low-carb and Keto friendly pancake.
Fluffy Low Carb Pancakes Made with Almond Flour
Imagine this – a fluffy and moist lemon poppy seed pancake. But, you can eat it off your plate topped with fresh berries and warm maple syrup. And, it’s low-carb and Keto friendly. Well, this is not just a daydream. This is the real deal.
I’ve long loved the combo of lemon and poppy seed. It’s fresh, slightly tart and sweet with a nice little crunch. But, those other lemon poppy seed pancakes are definitely not low-carb or Keto friendly. However, these almond flour lemon poppy seed pancakes will combat that craving and then some.
They’re fiber and protein packed and you can make the whole recipe only using your blender and griddle!
Dare I say it, they might just be the perfect low-carb pancake recipe.
Is Almond Flour Healthy?
Almond flour is low-carb, but high in protein, healthy fat, and fiber. Almond flour is also minimally processed, unlike all-purpose flour. I’d say that makes it healthy. 🤷♀️ But, I can’t say what is the most healthy flour for you. That will depend on your personal dietary needs.
The only downside to almond flour is that it has a high calorie count, so if you’re counting calories, be careful not to overindulge.
What’s in These Almond Flour Pancakes?
These are as easy to make as your average pancakes, but better in every possible way. I think you’ll see that in these ingredients. Better flour, better flavor, and better fluff!
Here’s what you’ll need:
- Lemon juice: I find lemon juice is the best way to get that authentic lemon flavor into the batter.
- Eggs: These pancakes use 2 large eggs. Eggs add fluff and moisture to pancakes.
- Cream cheese: Make sure it’s at room temperature and cut it into cubes. The cream cheese helps to make these pancakes super light and fluffy.
- Almond flour: My favorite gluten free flour option! It’s naturally slightly sweet and nutty.
- Baking powder: This reacts with the lemon juice to make these pancakes really puff up.
- Sweetener: You can use your sweetener of choice. I prefer to use Truvia.
- Poppy seeds: Because you can’t have lemon poppy seed pancakes without the poppy seeds, right? I really like the texture they add to the batter.
- Toppings: You can top your pancakes with fresh fruit like strawberries and blueberries. And, don’t forget about the syrup. I love low carb/Keto maple syrup. These are optional but highly recommended.
How to Make These Lemon Poppy Seed Pancakes
- Blend: In a blender, add the lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds. Blend everything until it’s all thoroughly combined.
- Rest: Set the batter aside for a couple of minutes.
- Preheat: Heat up a griddle pan over medium heat.
- Cook: For each pancake, pour a ¼ cup of batter onto the heated pan. Cook until bubbles start to form on top.
- Flip: Flip the pancakes over and continue to cook for a minute, or until they’re browned on both sides.
- Remove and serve: Remove pancakes from pan. Garnish your pancakes with fruit and serve them with maple syrup.
Tips for the Best Almond Flour Pancakes
Almond flour pancakes are light and fluffy, but follow these tips to make sure they stay that way!
- Make sure to mix your batter in a blender. This is important when using almond flour because it will make your batter more smooth and light which will lead to fluffier pancakes. Score!
- If you don’t have a griddle, have no fear! You can use a skillet instead of a griddle. If using a regular skillet, lightly oil the pan with vegetable oil after each pancake. Don’t use butter because butter will burn. You can use clarified butter, though.
- You can NOT make an even swap of coconut flour for the almond flour in this recipe. Coconut flour requires a whole lot more liquid, so all of the ingredients will need adjusting.
- Don’t confuse almond flour for almond meal. They have completely different textures and almond meal should not be used in pancakes.
- Watch your flip technique. While it can be fun to flip your pancakes high, a low and gentle flip won’t deflate your pancakes.
Optional Mix-in Ideas
The lemon juice and poppy seeds add really nice flavor to these pancakes, but the base of the recipe is a perfect low-carb, Keto friendly pancake. You can swap out the lemon and poppy seeds for tons of other fun pancake mix-ins, like:
- A mashed banana
- Chocolate chips, white chocolate chips, or peanut butter chips
- Chopped nuts
- Vanilla, cinnamon, or maple syrup
How to Store and Reheat Pancakes
- You can choose to store your leftover pancakes in the fridge or the freezer.
- If you’re storing them in the fridge, allow them to cool completely and then place them in an airtight storage bag. They will last in your fridge for about a week and you can reheat them in your oven.
- Sometimes, I make an entire batch of pancakes to keep in my freezer for quick and easy weekday breakfasts. Again, I’ll let them cool and then I’ll add them to an airtight freezer safe bag. I’ll separate each with a layer of parchment paper so that they don’t stick and I can pull out exactly how many I want to reheat at a time. Then, I simply reheat them in my toaster.
More Pancake Recipes
Tools Used in this Recipe
These Almond Flour Lemon Poppy Seed Pancakes are so easy to make! All you need is a blender and a griddle. They’re packed with flavor, moist and fluffy. The perfect low-carb and Keto friendly pancake.
In a blender, add lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds; blend until thoroughly combined.
Set batter aside for a couple minutes.
Heat up a griddle pan over medium heat.
For each pancake, pour a ¼ cup of batter onto the heated griddle pan; cook until bubbles start to form on top.
Flip the pancakes over and continue to cook for a minute, or until browned on both sides. (If using a skillet, see NOTES below)
Remove pancakes from pan.
Garnish with fruit and serve with maple syrup.
*If using a regular skillet, lightly oil the pan with vegetable oil after each pancake. Don’t use butter because butter will burn. You can use clarified butter, though.