Pan-Fried Almond Flour Pancakes with Raspberries

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy, golden pancakes made with almond flour and eggs, topped with a sprinkle of fresh raspberries for a touch of sweetness without the sugar. This american-inspired keto (low-carb) ready in about 20 minutes layers Almond flour, Eggs, Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 10 min Cook: 10 min Serves 4 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup almond flour, 2 large eggs, 1/2 tsp baking powder, and 1/2 tsp vanilla extract until smooth and well combined.
  2. Step 2: Heat 2 tbsp melted butter in a non-stick skillet over medium heat. Once hot, drop the batter by 1/4-cup portions into the skillet.
  3. Step 3: Cook each pancake for 2-3 minutes on the first side until golden brown and bubbles form on the surface, then flip and cook for an additional 2 minutes on the other side until golden.
  4. Step 4: Transfer the cooked pancakes to a plate and top with 1/4 cup fresh raspberries. Drizzle with 2 tbsp sugar-free syrup if desired.
  5. Step 5: Serve immediately while warm.

Frequently asked questions

How long does Pan-Fried Almond Flour Pancakes with Raspberries take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Almond Flour Pancakes with Raspberries?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Almond Flour Pancakes with Raspberries?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Almond Flour Pancakes with Raspberries for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Almond Flour Pancakes with Raspberries low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes