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Baked Low Carb Almond Pancakes with Orange and Thyme

This super easy and delicious baked almond flour pancake is gluten free and low carb too.
Course Breakfast
Cuisine American, gluten free, Low Carb, Western
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 162kcal


  • 100 g 1 cup almond flour
  • 2 tbsp coconut flour
  • 180 ml 3/4 cup milk
  • 3 eggs
  • 1 tsp vanilla essence
  • 1-2 tsp thyme leaves picked from the sprigs
  • 1/2 tsp orange zest
  • Salt
  • 1 tsp coconut melted oil extra for oiling pan
  • Instructions


  • Preheat oven to fan-assisted 190C / 210C / 425F / gas 7 and lightly oil a silicon baking dish.
  • Add all the ingredients for the pancake into a blender and blend into a smooth batter.
  • Transfer the batter into the oven ready pan and bake for 20-25 mins until the pancake is golden and puffed.
  • Quarter the pancake and serve.


If the pancake batter is too thin then add another tablespoon of coconut flour. Do use a silicon pan for this as the baked pancake sticks to regular baking dishes.
Weight Watchers Points in Low Carb Pancakes
There are 5 Freestyle SmartPoints per serving.


Calories: 162kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 49mg | Potassium: 69mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 0.6mg | Calcium: 81mg | Iron: 1.1mg