This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving!
Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!
I have a bit of a thing for keto pancakes. Have you noticed?
I have any number of recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.
But these easy almond flour pancakes are my family’s favorite. We make them almost every weekend. They are so simple to make and they have that classic pancake flavor. The batter makes great keto waffles too!
Why you’ll love this recipe
These keto pancakes have minimal prep time and minimal clean up. Because you blend everything together in a blender, the batter takes only about 2 minutes to whip up.
And they have a light and fluffy consistency, with no grainy or eggy texture. The blender helps combine the almond flour, eggs and other ingredients, and it also whips air into the batter.
Best of all, they refrigerate and freeze really well, so they’re great for meal prep and make-ahead breakfasts. We make up a big batch on the weekend and eat them all week long.
They can be made completely dairy-free, or not. That’s up to you!
Reader Testimonials
TESTIMONIAL “Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!” –Vivace
“These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again ????” — Eden
“OMG, thank you for giving me back my pancakes. I’ve tried many different recipes and mixes, and they always had a granular texture. These were perfect in every way!” — Heather
Ingredients you need
- Almond Flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. It makes a big difference!
- Almond Milk: I recommend using half water and half heavy cream if you want to swap out the almond milk. Heavy cream alone makes the batter too thick and the pancakes become more dense and heavy.
- Avocado Oil: I recommend using a liquid oil in these keto pancakes. You can use other oils but I find that melted butter or coconut oil tends to thicken the batter and make it hard to get out of the blender. Avocado oil also makes these pancakes dairy-free.
- Sweetener: This recipe doesn’t depend on the sweetener for consistency so almost any granular sweetener should do. But allulose makes keto baked goods brown too quickly and your pancakes may end up quite dark.
- Eggs: You need more eggs than for regular pancakes but the results are not eggy at all!
- Pantry staples: Vanilla extract, baking powder and salt
Step-by-step directions
1. Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
2. Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt. Blend to combine and then let the batter rest 5 minutes to thicken.
3. Form the pancakes: Add about 3 tablespoons of batter to a hot, greased skillet and spread into a 3 or 4 inch circle. Repeat with more batter until the skillet is full. Let cook until the edges are set and bubbles appear in the top.
4. Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side. Repeat with the remaining pancake batter.
Recipe tips and FAQs
Use a blender: I call this out numerous times, but it really helps make the batter more cohesive and lighter. You can even use an immersion blender or a stand mixer – anything that really beats the ingredients together and whips a little air into the batter. I use this same trick for other almond flour recipes like keto crepes and keto blueberry muffins.
Let the batter rest: This is another useful tip for perfect keto pancakes. It allows the almond flour particles to absorb more of the moisture from the eggs and liquids. The batter will thicken and the pancakes will be less likely to fall apart.
Frequently Asked Questions
This pancake recipe is made with almond flour, sweetener, eggs, oil, almond milk, vanilla, and salt. You can add in blueberries, chocolate chips, and other flavorings like cinnamon or caramel extract.
This keto pancake recipe contains 6.6 grams total carbohydrate and 3.1 grams of fiber per serving. That means they have 3.5 grams of NET CARBS per serving.
Keto pancakes lack gluten and starch, so they tend to be more fragile than regular pancakes. However, preparing the batter in a blender makes it more cohesive. It breaks down the eggs and the almond flour, allowing them to combine better so the pancakes hold together.
Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.
Serving Suggestions
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon or other spices.
Many readers want recommendations for sugar-free syrup to top the pancakes. I purchase sugar free maple syrup from All-U-Lose on Amazon, which is the closest to the real thing in taste and consistency.
But you have some choices for homemade keto syrup as well. Try Keto Pecan Praline sauce or wild blueberry syrup. And strawberry rhubarb sauce is perfect for a spring brunch.
I also love to eat these keto pancakes with a smear of peanut or my homemade sugar-free Nutella.
More easy keto breakfast ideas
- Baked Keto Oatmeal
- Savory Cheddar Zucchini Waffles
- Keto Sheet Pan Breakfast
- Easy Keto Cinnamon Crunch Cereal
- Keto Maple Breakfast Cookies
- Chorizo Egg Muffins
Easy Keto Pancakes Recipe
Ingredients
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups blanched almond flour, (about 250g)
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
Instructions
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
To Make Waffles
- Preheat the waffle iron and lightly grease.
- Add about 1/3 cup of the batter to the center of the iron and gently spread to the edges. If you have a large, deep Belgian-style waffle maker, you will need to add more batter.
- Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
- Remove the waffles and repeat with the remaining batter. You will get about 8 regular 8-inch circular waffles or 10 4-inch square Belgian style waffles.
Video
Notes
Tips:
- As always with keto pancakes, keep them on the small side so that the are easier to flip.
- If you find your batter thickens too much, add a little more almond milk and blend again.
Nutrition
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Best ever, I make waffles with this batter. I make it for my grandchildren, and my adult children. all carbivores. They say these are the best ever, and are a little surprised that I’m eating them. The surprise is that they are low carb. Also great for sandwiches too. Thanks again for another fantastic recipe.
Thanks!
I plan to try this but first I need to know if your recipes work with whole milk in place of the almond milk. I notice you often call for almond milk, but I prefer to use whole milk in all my recipes. Thank you.
Any liquid should work. But milk has higher carbs.
Thank you Carolyn. I have not tried this recipe but can I sub whole milk for almond milk?
Sure!
If you do not have a restaurant high power blender, do not try these. I used a regular blender and followed the steps to the T. The dough is so thick you have to add water and even then the cooking takes a lot longer than for the coconut flour pancakes and they almond flour pancakes in this recipe taste grainy and raw. Disappointment and frustration. I have been following Carolyn for a few year had a few disasters all of my own doing but the recipes are for the most part easy and tasty. This one not so much.
This makes a perfectly good pancake, great to add what ever you want, be it blueberries or chocolate chips. Good texture. It’s my go to!
They’re so good.
They’re sooooo good!
Soft, fluffy, tasty, and easy to prepare, cook, and store.
I made half a batch at first and was so impressed I made a full batch to freeze as part of my meal prep for the week.
Wish I could live off of them!
Great to hear!
I made this recipe for the first time . The only thing I changed was I used coconut oil. I didn’t have avocado oil& my eggs were not room temp. So I couldn’t do the butter. I didn’t get 20 pancakes though? I did everything else like you said.
I’ve haven’t yet to try this recipe , Liz but will do.
Hi! This recipe looks delicious. My only concern is the sweetener. My husband doesn’t like the cooling effect (in the mouth) of erythritol, so Swerve is not an option. Please recommend alternatives. Many thanks 🙏
You can try what you like best, but if it’s allulose, they may brown overly quickly.
Just made this recipe and they are amazing! I love that I could blend them up in my vitamix! Such easy cleanup 👍
Delicious….my son even ate a few before he realised they were keto and thought they tasted great!
I made these for the first time today but I altered it a little and the consistency was still very good, I swapped 1 cup of almond flour for 1/4 cup of coconut flour they turned out amazing, one of my favorites now. Made 4 6 inch waffles and four Pancakes.
note to self do not adjust the flour exchanges to much! I doubled the recipe, but used a 1 for 1 of almond flour for a cup of coconut flour, I learned in a hurry the coconut flour is more dense made the batter thinker I also used four egg whites, and four eggs then just doubled the rest. I was worried as thick as it was that I many not get it right, but I added roughly a half a cup more almond milk a couple of egg whites more and about a 1/8 a cup of oil more also, all is I can say is amazing again. I love these pancakes, and waffles made both again.
Yes, Brian… I have written about that quite a few times, you can’t sub almond flour for coconut flour! Are you new to keto cooking? Glad it worked out okay in the end.
ya New but learning things as I go I am mainly doing carnivore but on the weekends have some pancakes and biscuits’
Feel free to ask me questions! I am well known as a keto baking/cooking expert.
Surprisingly good! I’ve been keto for about 8 weeks, with good health results, but am desiring “bread” type food (like pancakes). Most substitution recipes have been disappointing, but not this one. I’ll definitely make these pancakes again, and will be checking out your other recipes. Thank you, Carolyn.
Great to hear!
I made half a recipe of your pancakes with just 1Tblsp swerve and a dash of stevia and they were delicious. We topped them with fresh unsweetened strawberries and blueberries and a dollop of whipped cream sweetened with stevia. Even my very picky husband liked them.
This recipe was excellent as all your recipes. So appreciate the time you take to produce these great ideas. I recently trying to add more protein to my keto lifestyle. I’ve purchased unflavored whey protein powder. How can I substitute some of the almond flour for whey protein?
excellent recipe!
the change i made was…
Baked @ 375 for 15 minutes
I just made 1/2 recipe as a trial run. I used my small Ninja blender. I cut back a bit on the sweetener since I like to put an egg on my waffles so didn’t want them very sweet. I used granulated Allulose which I knew would probably darken my results but I am ok with that. I got 7 small waffles using my mini Dash. These are 5 star waffles, I’ll try making pancakes out of the batter next weekend.
Dee-lish! And they freeze well, too.
I have been making Carolyn’s recipes for a very long time and they are the best of the best. But for some reason none of her pancake/waffle recipes work for me. I decided to try this updated version this morning, it was so bad I had to throw the batter out, the taste was there but consistency was way off. I didn’t use any new products.I used my immersion blender and did the rest time, so thin and i did a trial one ..nope. I tried to save it by adding some more almond flour to thicken it up and it did somewhat..Am I the only one out there that has issues with this recipe and the other pancake ones..
I loved the recipe, made waffles & they were perfect.
I made this recipe for the first time today. Halved the recipe as only me doing keto. Used my ninja blender and they were thick (but not too thick) and luscious…..maybe try blending longer …for at least a minute or two. I find the immersion blender not fast enough and needs longer. You also really need to let final mixture sit for at least 5 – 10 minutes to ensure it thickens and settles – just like flour pancakes
I’ve tried many pancake recipes, bar none, this is the best! Loved them! Thank you so much!!
Great to hear!