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All Day I Dream About Food

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February 12, 2019

Keto Almond Flour Pancakes

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Easy almond flour pancakes make a wonderful grain-free breakfast. I worked hard at perfecting this recipe so I could bring you the best keto pancakes ever. They’re dairy-free and they make fabulous waffles too!

Keto Almond Flour Pancakes in a stack with berries and sugar free syrup

I’ve been sitting on these keto pancakes for a little while now, not quite willing to share. Why would I be so stingy? Because I was waiting until I could announce the release of Easy Keto Breakfasts. It’s not even out yet, and it’s already a number one new release!

Yes, people, the crazy keto cookbook lady has been up to her shenanigans again. And I am not the least bit sorry. But I am tired. Boy am I tired. After this one, I have one more cookbook I am working on and that will be it for a while. Then I am going to take a big old, well deserved break.

But this recipe for almond flour pancakes is near and dear to my heart. Because for Easy Keto Breakfasts, I was absolutely determined to come up with the ultimate keto pancakes recipe, one that was light and fluffy and lived up to all those perfect morning expectations.

Low carb syrup pouring over a stack of keto pancakes

I also wanted to create a versatile recipe that could be used for easy keto waffles too. I won’t lie, it took a little playing and experimenting to get it right. I tested this recipe several times at home and then sent it off to my trusty recipe testers to see what happened.

Everyone loved it. One person even said that they beat out all the other keto pancake recipes she’d ever tried.

HIP HIP HOORAY!

The Secret to Perfect Almond Flour Pancakes

I’ve had trouble with almond flour pancakes in the past. They always had a thick gritty texture and they were dense and heavy. So I usually stuck with my very popular Coconut Flour Pancakes.

But I really needed a pancake recipe for Easy Keto Breakfasts and so many people object to coconut flour, I wanted to work with just almond flour.

Keto Almond Flour Waffles in a stack on a white plate

So I turned to one of my favourite keto kitchen appliances: my blender. Have I ever mentioned how much I love my blender for making keto batters? Keep in mind, I do have a good one (a Blendtec) and it’s a workhorse. But you should be able to use any blender or food processor to whip up this batter.

One recipe tester said her blender was on the fritz so she whipped up the batter in her stand mixer on high.

Why is a blender so great for almond flour pancakes? For one thing, it seems to make the batter more coherent and eliminate any of that almond flour grittiness. It also tends to whip it up a bit, making it lighter and fluffier.

I only wish I discovered this earlier in my keto cooking career!

Easy keto pancakes in a stack with butter and coffee

Other Tips for Keto Blender Pancakes

Finely ground blanched almond flour: You still need to use good quality fine almond flour for these. Using coarse almond meal is going to result in gritty, heavy pancakes, no matter how well you blend it.

Use a liquid oil: I find that melted butter or coconut oil tends to thicken batters like this, which makes it hard to get all the good stuff out of your blender. Avocado oil is perfect and it makes these delicious pancakes dairy free. Unless you top them with butter, which I always do!

Let the batter rest: It’s pretty liquid-y after you first blend it all so you need to let it rest for a few minutes before cooking. It will thicken up but will still be scoopable.

Keep them small! As always with keto pancakes, you want them to be no more than about 4 inches in diameter. Otherwise they are too fragile and hard to flip.

Almond flour waffles on a plate with whipped cream and berries

Look for the bubbles: Make sure the first side is cooked by looking for dry edges and bubbles that appear on the top and in the center. That’s when you know you can flip them over.

Flip carefully: I like to wiggle a thin spatula underneath and flip quickly to avoid breakage.

I really am delighted with this almond flour pancake recipe and I think you will be too. Give it a try and let me know what you think!

And Easy Keto Breakfasts is now available for pre-order! Hope you will check out. Click the cover photo below to learn  more…

Easy Keto Breakfasts Cookbook Cover

4.82 from 120 votes
Keto Almond Flour Pancakes in a stack with berries and sugar free syrup
Print
Easy Keto Almond Flour Pancakes
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Easy almond flour pancakes that you whip up in the blender. Fluffy and delicious, these are the best keto pancakes I've ever made. Grain-free and dairy-free.

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, low carb pancakes
Servings: 10 servings (20 pancakes total)
Calories: 219 kcal
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
  1. 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.
  2. 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.
  3. 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
  1. Preheat the waffle iron and lightly grease.
  2. 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.
  3. Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
  4. 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.

Recipe Video

Recipe Notes

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 Facts
Easy Keto Almond Flour Pancakes
Amount Per Serving (2 pancakes)
Calories 219 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Carbohydrates 6.6g2%
Fiber 3.1g12%
Protein 8.6g17%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Dairy Free, Low Carb, Trending Posts

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Cary says

    February 12, 2019 at 6:56 am

    This is EXACTLY what I’ve been looking for! I love you coconut flour pancakes and your cream cheese waffles from your first book, but was hoping for something. Dairy free (too much dairy seems to mess with me a bit)! I cannot wait to try these – just what our family needs during these frigid east coast winters!!! Thank you thank you thank you for all of your hard work! You’ve made insulin resistance so easy and tasty!

    Reply
    • Carolyn says

      February 12, 2019 at 9:21 am

      Enjoy!

      Reply
    • Shae says

      March 9, 2019 at 3:38 pm

      3 stars
      This was my first time making Keto Pancakes. I love to bake and I was uncertain about the amount of eggs used in this recipe. Unfortunately, I was right, way too eggy for my taste. I will make minor adjustments to the recipe. Overall, not bad especially paired with butter & my Lakanto Maple Flavored Syrup!

      Reply
      • Carolyn says

        March 9, 2019 at 7:49 pm

        What almond flour are you using? Because out of all the keto pancakes i have tried, these are the LEAST eggy. But if your almond flour isn’t fine enough, they may still be. And this is not just my interpretation, many readers have remarked how much like real pancakes these are.

        Reply
        • Heather says

          March 10, 2019 at 10:16 am

          These are the BEST pancakes I’ve ever had in my life, Keto or non-keto. The flavor and texture are pure perfection. I only wish they could be lower calorie so I could eat the whole batch!! 🙂
          (And I don’t think they taste the least bit eggy. )

          Reply
          • Carolyn says

            March 10, 2019 at 2:45 pm

            Thanks so much, Heather. That’s how I feel too. Yes, I wish I could eat more of them but… 🙂

          • Corinne says

            August 8, 2020 at 7:48 am

            5 stars
            I agree! I have never actually been a fan of pancakes. BUT these are perfect. I love them so much I really need to stop myself from eating one after another. Outstanding, Carolyn!

        • Aven Sutton says

          April 22, 2019 at 12:13 pm

          Also, to cut down on egginess in recipes,make sure eggs are at room temperature. I have found this is very helpful. You can stick them in a really warm bowl of tap water for a few minutes if you forget to set them out.

          Reply
          • Marla says

            August 31, 2019 at 9:04 am

            Thanks for this tip Aven!

        • jane montpetit says

          October 12, 2019 at 5:46 am

          the secret to using almond flour in any recipe is to let it sit for 15 min or so to let it absorb the liquid..these without the vanilla and sweetener make great savory chaffles

          Reply
      • Kanani Guyton says

        July 12, 2019 at 9:58 am

        I’m the same way with eggy tasting food. For my batter I added a tbsp of apple cider vinegar to help cut the egginess.

        Reply
        • Carolyn says

          July 12, 2019 at 10:50 am

          There is no egginess

          Reply
          • Dale says

            February 4, 2020 at 12:51 am

            Wonder if these taste like almand can we use syrup?onds w syrup on them?

          • Carolyn says

            February 4, 2020 at 5:14 pm

            No, they taste like pancakes. I am not sure what you’re asking in that last sentence?

          • Debby says

            March 15, 2020 at 10:14 am

            You’re pretty defensive! People are just asking questions and maybe their palate just finds the recipe a little eggy. Sheesh!

          • Carolyn says

            March 15, 2020 at 12:09 pm

            No defensiveness here. I feel no need to be. 🙂 And if you read through the comments, you will see I actually give some people advice on how to address “egginess” if they are experiencing it. Also, if you read through the comments, you see that done correctly, these don’t really have that quality.

      • Carolyn says

        November 10, 2019 at 10:18 pm

        5 stars
        Well, I am sorry but clearly you mismeasured or use some wrong ingredient because you can tell from all the other comments that the batter is not that thick. Because you cut it down, I think you must have accidentally measured things incorrectly.

        Reply
      • Lisa Sebelle says

        February 23, 2020 at 4:53 pm

        How strange….I served them to non keto family this weekend and they raves over them. They were not eggy at all.

        Reply
    • Gerald "Dave" Huffman says

      July 13, 2019 at 11:21 am

      5 stars
      I grew up eating buckwheat cakes so I actually enjoy the texture. Great recipe!

      Reply
    • Indra says

      November 10, 2019 at 2:53 pm

      3 stars
      I halved the recipe for 2 people, the only substitute I made was olive oil for the avocado oil, the whole mixture stuck together and even when I added loads more almond milk it was a thick mess, more like a chunk, dry cake mix

      Reply
      • Cindy says

        June 29, 2020 at 10:31 am

        Can this batter be refrigerated as it makes so much for one person. I have to divide it into 4’s to make it otherwise.

        Reply
        • Carolyn says

          June 29, 2020 at 11:24 am

          The batter will get too thick… but the pancakes themselves are great kept in the fridge and re-warmed.

          Reply
      • Katherine says

        August 2, 2020 at 5:14 pm

        I did the same. It was way to thick even after adding more liquid. I could not pour it, I had to spoon the batter into the pan. The cakes were small but tasted pretty good.

        Reply
      • Louise says

        November 15, 2020 at 9:49 am

        1 star
        I’m with Indra. Followed recipe in detail. Batter was quite thick. Result was a dense “dry cake like” thing. Not light or fluffy or sweet at all on its own. Used ground fine almond flour. Just my experience of this recipe. Not for me. Might keep batter for chaffels as shame to waste it?

        Reply
        • Carolyn says

          November 18, 2020 at 7:14 pm

          5 stars
          Did you by chance use a super powdery, defatted almond flour? Because that’s the only way this would become dry and dense. If so, that’s not what most people mean when they refer to “almond flour” here in the US.

          Reply
  2. julie says

    February 12, 2019 at 8:29 am

    5 stars
    Yummy looking forword to pancakes this morning !

    Reply
    • Carol says

      August 29, 2020 at 7:46 am

      For Canadians looking for a great syrup for their pancakes, try Steve’s maple syrup. It’s very good but very expensive for a small bottle. I combine it with another low csrb syrup and totally enjoy it. (amazon.ca) these pancakes are very good. Thanks.

      Reply
  3. Melanie says

    February 12, 2019 at 8:54 am

    This looks great. I made your Cheesy Skillet Bread last night from you latest book, Keto Soups & Stews. This will now be my “go to” bread with soups, etc. DELISH ! One question – if I wanted a savory pancake, could I leave out the sweetener? Would it impact the thickness of the batter? Thanks so much for all of your work.. I have all of your books !

    Reply
    • Carolyn says

      February 12, 2019 at 9:21 am

      You can easily leave out the sweetener.

      Reply
    • carol says

      February 15, 2019 at 8:46 pm

      I forgot the sweetener when I made pancakes. they were fine and with a bit of Griffins’s low carb syrup they were just like regular pancakes.

      Reply
      • Karen says

        August 7, 2019 at 4:51 pm

        Do these freeze well?

        Reply
        • Carolyn says

          August 7, 2019 at 8:10 pm

          Yep. Fantastically well!

          Reply
          • Diana says

            August 18, 2019 at 1:53 pm

            How do you freeze them? Do you put anything between the pancakes? Then are they microwaved to reheat? Presently I am baking your cinnamon crunch cereal and it smells wonderful 😍

          • Carolyn says

            August 18, 2019 at 6:55 pm

            Flash freeze them first by laying them out on a cookie sheet and putting the whole thing in the freezer. Then once they are hard, you can put them in any container you like.

        • Ruth Smith says

          October 13, 2020 at 10:26 am

          These were the absolute best pancakes, like better than regular pancakes. I am trying more and more keto recipes. It’s just so much batter for just one me.

          Reply
    • Kim says

      August 16, 2020 at 11:19 am

      5 stars
      Loved this recipe!! I used 2 squeezes of liquid vanilla sweetener and a teaspoon of vanilla instead of swerve. They were amazing!! Thank you!!

      Reply
  4. Tami Schumacher says

    February 12, 2019 at 9:52 am

    I know you mentioned liquid oil is best. Could you use olive oil if you don’t have avocado oil or would you recommend melted coconut oil/butter? Suggestions

    Reply
    • Carolyn says

      February 12, 2019 at 10:18 am

      If it’s not a strong olive oil (refined or light, rather than extra virgin) it should be fine. If you do melted coconut oil or butter, I’d probably choose butter and you may not have to let the batter rest. It may get thick quickly.

      Reply
  5. Pan says

    February 12, 2019 at 10:26 am

    5 stars
    Your coconut flour pancakes used to be my go-to, but THESE are truly the best keto pancakes I’ve ever had!

    Reply
    • Carolyn says

      February 12, 2019 at 4:56 pm

      5 stars
      Wow, thanks Pan!

      Reply
  6. Priscilla says

    February 12, 2019 at 10:32 am

    Can you use regular milk instead of almond milk?

    Reply
    • Carolyn says

      February 12, 2019 at 10:46 am

      Yes, but it has more carbs.

      Reply
      • J James says

        February 17, 2019 at 3:23 pm

        I don’t keep almond milk on hand, either, and was wondering if I could get the same results with heavy cream, probably thinned a bit with water.

        Reply
        • Carolyn says

          February 17, 2019 at 3:59 pm

          Half water and half cream should work.

          Reply
          • Colleen says

            February 22, 2020 at 5:06 pm

            Thank you so much. (To both the person who asked the question and your response Carolyn. I knew I couldn’t be the only person who didn’t have almond milk on hand. Always heavy cream tho…lol

          • Tara Franco says

            May 3, 2020 at 11:56 pm

            Thanks for asking this question. I really don’t like the taste of almond milk. Can’t wait to try the pancakes.

        • Lisa Sebelle says

          February 23, 2020 at 4:56 pm

          I didn’t have almond milk. I subbed 1/2 c Heavy cream and 1/4 c water. It was fabulous. The leftovers eaten right out of fridge are like a dessert. I put a little cake batter extract which enhanced the yum

          Reply
        • Roberta says

          October 31, 2020 at 12:24 am

          I’m so happy you asked that question because I was wondering the same thing! I’m also going to try hazelnut flour as it has less carbs from my understanding.

          Reply
  7. Janet says

    February 12, 2019 at 11:06 am

    Hello, Can these be frozen? I’m so excited that I found your blog. I look forward to trying your recipes.

    Reply
    • Carolyn says

      February 12, 2019 at 11:25 am

      Yep, easily frozen and then re-heated.

      Reply
  8. Rochelle says

    February 12, 2019 at 11:33 am

    Are these dream-come-true almond flour pancakes and waffles freezer friendly?
    P.S. Thanks for the coconut free recipes!

    Reply
    • Carolyn says

      February 12, 2019 at 11:39 am

      Yep, totally. They do just fine and then thaw and re-warm gently. Wrap up tightly before freezing!

      Reply
  9. diana b says

    February 12, 2019 at 11:41 am

    OMG, you just hit it out of the ball park with these pancakes! They are the best I’ve ever tasted, high or low carb. They are flavorful, fluffy, and have that comforting mouthfeel of old-timey flour pancakes. DH, who loves his carbs, thought these were fantastic and would have eaten the other half of the batch if I’d not quickly slipped them into the freezer!

    Reply
    • Carolyn says

      February 12, 2019 at 1:09 pm

      You tried them already??? I am so thrilled!

      Reply
      • diana b says

        February 15, 2019 at 1:13 pm

        I tried these the minute they popped up on your Facebook group! You’ve probably seen all my raves about them on that group and the other low carb groups.

        Reply
        • Carolyn says

          February 15, 2019 at 1:17 pm

          Yes, I did. I am delighted they are being so well received!

          Reply
  10. Linda says

    February 12, 2019 at 12:18 pm

    Just ordered your new book and eagerly awaiting its arrival!! As always thsnks for all the fantastic recipes and blog posts!

    Reply
    • Carolyn says

      February 12, 2019 at 1:09 pm

      Thank you!

      Reply
  11. Erica B says

    February 12, 2019 at 12:25 pm

    Carolyn, I can’t keep up with all your cookbooks! 😄 How nice that this one will be released in time to make a nice Mother’s Day gift. Looking forward to it!

    Reply
    • Carolyn says

      February 12, 2019 at 1:09 pm

      Hon, I can’t keep up with all my cookbooks either. Which is why I am in desperate need of a break. I am finishing up an epic keto baking book and then… REST!!!

      Reply
      • Erica B says

        February 12, 2019 at 5:11 pm

        I was surprised to see them release in such rapid succession. You’ve certainly
        been working hard! I’m sure all of your lovely books will give us all plenty to chew on (pun intended) for a good while.

        Reply
        • Carolyn says

          February 12, 2019 at 5:33 pm

          Yes, my first did so well my publisher got gung-ho on the idea of the smaller ones. So I signed on for them and maybe bit off a little more than I can comfortably chew!

          Reply
          • Erica B says

            February 12, 2019 at 6:23 pm

            I’m really enjoying the smaller specialized cookbooks, and it’s obvious that you’ve put a lot of effort into them. I hope it all pays off for you and your family! Enjoy your break when you get to it.

  12. Anne says

    February 12, 2019 at 12:47 pm

    Hi Carolyn,
    So happy you made a coconut free pancake. Do you happen to have a recipe for homemade keto maple syrup?

    Reply
    • Carolyn says

      February 12, 2019 at 1:09 pm

      I do but it’s going in the breakfast book 🙁 Can’t share all my secrets but maybe I will consider posting that one soon.

      Reply
  13. Kim G. says

    February 12, 2019 at 3:33 pm

    I had given up on pancakes because none of the recipes I have tried were worth the carbs, but when I saw this new recipe, I thought I’d give it another try. Wow! They are so good! The texture is great, the taste is spot on. Even my daughter loved them, and she is very picky when it comes to texture. Thanks so much for figuring out the trick to keto food!

    Reply
  14. Kellie says

    February 12, 2019 at 3:53 pm

    Made them today for my husband and me. They were very good! He even liked them! Thank you for the great recipes!

    Reply
    • Carolyn says

      February 12, 2019 at 4:56 pm

      I am so happy to hear that!

      Reply
  15. Tina says

    February 12, 2019 at 7:04 pm

    4 stars
    These are yummy. Even using my vita mix and
    Bob’s Red Mill super fine almond flour they
    are still too grainy for my kiddo’s but where
    a treat for me as I have not had waffles in years.
    Thanks!

    Reply
    • Carolyn says

      February 14, 2019 at 11:47 am

      5 stars
      Thanks so much!

      Reply
  16. Abgie says

    February 12, 2019 at 9:08 pm

    Hi Carolyn, can you whip up the batter the night before then make them the next day or will it affect how they turn out?

    Reply
    • Carolyn says

      February 12, 2019 at 9:12 pm

      It might thicken too much. What I would probably do is mix the dry ingredients and have them ready to go to add to the blender after doing the eggs etc. These do refrigerate and freeze well once cooked, though.

      Reply
  17. Paige Kittles says

    February 14, 2019 at 12:17 pm

    5 stars
    Delish! For me, the batch made 4 Belgian waffles and 1 pancake, about 5” in diameter. My husband loves these so HOPEFULLY this will be his best meal ticket for good health. He struggles to maintain a low carb diet, mainly due to a lack of tasty convenience foods. I plan to buy various sandwich meats and using these for sandwiches! I’m so excited! Thank you Carolyn!!!

    Reply
    • Carolyn says

      February 14, 2019 at 1:23 pm

      Hi Paige, you must be talking about the 8 inch waffles, correct? Belgian waffles are pretty huge. This should make 8 (at least) of the 4 inch Belgian square waffles or 10 regular round waffles. Every waffle maker is a bit different, though so it’s hard to be exact!

      Reply
  18. Terri Politte says

    February 14, 2019 at 6:43 pm

    5 stars
    I made these tonight for dinner. Best low carb pancakes ever.

    Reply
    • Carolyn says

      February 14, 2019 at 7:19 pm

      So glad to hear it!

      Reply
  19. Kim says

    February 15, 2019 at 10:18 am

    4 stars
    Mine didn’t turn out fluffy looking like I’d hoped. They had a good mouth feel, so I’m wondering what I did wrong. I didn’t make any substitutions, and I followed the directions as written. I’ll try them again, because they were really tasty. It could also have been that my flour was not finely milled as stated. One thing I might do is just whip the egg whites separately, as I know that’s a tried-and-true failsafe for fluffy. 🙂

    Reply
    • Carolyn says

      February 15, 2019 at 1:17 pm

      How new is your baking powder and what brand of almond flour?

      Reply
    • Kate says

      October 10, 2019 at 6:09 pm

      Can you do half coconut flour half almond flour?

      Reply
      • Carolyn says

        October 10, 2019 at 6:25 pm

        No, this recipe is specifically designed for almond flour.

        Reply
        • Roberta says

          October 31, 2020 at 12:27 am

          What about hazelnut or Brazil nut flour?

          Reply
          • Carolyn says

            October 31, 2020 at 7:56 am

            I have not tried Brazil nut flour and I love hazelnut flour but it’s much more coarse than almond flour and has the skins on which can make it heavier. You’re certainly welcome to try.

  20. Angie says

    February 16, 2019 at 9:07 am

    5 stars
    Just made these for a Saturday morning breakfast treat. This recipe is a keeper, delicious! My non-LC eating husband commented on how for the first time my LC pancakes, looked just like his carb – loaded pancakes:) With your help, I will convert him yet!

    Reply
    • Carolyn says

      February 16, 2019 at 9:22 am

      So delighted to hear it!

      Reply
  21. Christine Pinna says

    February 16, 2019 at 11:35 am

    Will the batter last overnight in the fridge to use two days in a row for waffles?

    Reply
    • Carolyn says

      February 16, 2019 at 9:12 pm

      No it will get too thick as it sits.

      Reply
    • Pamela Wake says

      January 12, 2020 at 6:36 pm

      I put the rest of the batter in the fridge and it’s fine. You just leave out to warm up and it works fine.

      Reply
  22. Toni says

    February 16, 2019 at 3:33 pm

    Hello! Can another type of sweetener be used instead? Thanks!

    Reply
    • Carolyn says

      February 16, 2019 at 9:12 pm

      I think this recipe can probably handle any sweetener.

      Reply
  23. Amber F. says

    February 17, 2019 at 2:57 pm

    5 stars
    Carolyn you have outdone yourself with this recipe! I saw all the rave reviews in your facebook group and gave them a try this morning. Hubby loved your coconut pancakes, but these will be our new go-to recipe! Can’t wait to try them as waffles!

    Reply
    • Carolyn says

      February 17, 2019 at 3:59 pm

      So glad to hear it!

      Reply
  24. Kenny says

    February 18, 2019 at 7:06 am

    I’ve been on a low carb high healthy fats diet for months now and always have a bit of trouble at breakfast time (I love pancakes, waffles, muffins etc.). I’ve been sticking with eggs mostly but these almond flour pancakes and waffles open up a whole new dimension at breakfast time. Can’t wait to make these, will keep you posted 🙂

    Reply
    • Carolyn says

      August 10, 2020 at 7:56 am

      5 stars
      These were great! I had the best results when I cooked them slowly.

      Reply
  25. sharon says

    February 18, 2019 at 8:44 pm

    5 stars
    I have been longing for a waffle and this recipe works amazingly with waffle maker as well. Thank you for the brilliant work.

    Reply
    • Carolyn says

      February 18, 2019 at 9:17 pm

      So glad you liked it!

      Reply
  26. Ashley says

    February 19, 2019 at 2:33 pm

    5 stars
    These are amazing! I thought I loved the coconut flour pancakes in EKK, but these blow them out of the water! Congrats on another amazing recipe! I have all of your cookbooks so far and I plan to get the easy keto breakfast book when that comes out as well! Whenever someone asks me for great keto recipes, I give them your website and book names, you are one of the few low carb bloggers I trust!

    Reply
  27. Dan Markley says

    February 20, 2019 at 2:55 pm

    5 stars
    Just tried the pancakes and they were delicious. Only thing was they weren’t as fluffy as I wanted. Followed recipe to the letter except substitute melted butter instead of coconut oil, didn’t have any. Any suggestions. Thanks again.
    Dan

    Reply
  28. Linda says

    February 20, 2019 at 6:28 pm

    5 stars
    I cannot wait to try these! They will be a nice option for a quick handheld breakfast while driving to work. I’m VERY last minute. Grab and go is the name of my game.

    Reply
  29. Elaine Lynn says

    February 20, 2019 at 8:42 pm

    5 stars
    Ok, THANKS! So I’ve been doing LCHF since Atkin’s days. The pancakes/waffles I recall the most were made with Atkin’s Mix,.. a mixture of soy flour, bran or oat fiber, and vital wheat gluten, (if I remember correctly,) to which you added packets of Sweet-n-Low. Needless to say, I didn’t have waffles very often. I more or less forgot about them for years. But I’ve been following you for a couple years now, and I saw this recipe and it was soy-flour-free, so I thought, I have all these ingredients… why not!? Well, they’re nothing short of fabulous. Thanks, just THANKS.

    Reply
    • Carolyn says

      February 20, 2019 at 11:12 pm

      Thanks so much!

      Reply
  30. Lynn says

    February 21, 2019 at 2:39 pm

    5 stars
    Wow, these are outstanding. Light, fluffy waffles…just like the real thing…only better. Another hit from your kitchen!

    Reply
  31. Marisa says

    February 24, 2019 at 6:27 am

    5 stars
    Thank you Carolyn, these are the first keto pancakes my daughter actually enjoys! I’m so excited to add them to her breakfast rotation. It makes our way of eating a little more “normal.”
    Definitely getting this new book as well. I’ve loved all of them!

    Reply
  32. Katie Helton says

    February 24, 2019 at 4:05 pm

    Hi Carolyn do you think this recipe would work with egg replacer instead of eggs?

    Reply
    • Carolyn says

      February 25, 2019 at 7:48 am

      I have no luck with egg replacers and pancakes so I have to say I am not hopeful.

      Reply
  33. Katie says

    February 24, 2019 at 5:21 pm

    5 stars
    These were delicious. I made a double batch as waffles and got 16 waffles using 1/3c batter. I like the waffles since you don’t have to flip them to cook on both sides.

    Reply
  34. Pam says

    March 3, 2019 at 10:48 am

    So delicious! Dug out waffle maker which hasn’t been used in years (because…hello…butter in the pockets!) and they turned out great! Thank you yet again for another wonderful recipe 😍

    Reply
  35. Darlene says

    March 3, 2019 at 11:30 am

    5 stars
    Thank you, thank you!! I’d given up on making waffles since eating grain free, but these are wonderful!

    Reply
    • Carolyn says

      March 3, 2019 at 12:01 pm

      So glad to hear it!

      Reply
  36. Ann says

    March 5, 2019 at 4:32 pm

    Caroline, you’ve outdone yourself with this fantastic recipe! I bought a waffle iron a few days ago and have been trying out different recipes in preparation for our annual Shrove Tuesday pancake/waffle dinner. Your Keto almond flour pancake recipe makes glorious waffles that are almost indistinguishable from the traditional wheat flour and white sugar ones. And it’s such a nice, big recipe, too. It makes 10 waffles on my traditional-style, non-Belgian iron. I’m thrilled with them and know they’re going to be regular fare in my kitchen.

    One little tip: preheat the oven to 200F and, when the waffles are cooked, remove them from the iron and place directly on the oven rack while you finish cooking. The oven’s heat crisps them up very nicely. Don’t stack them on a plate–they get a bit rubbery.

    Reply
    • Carolyn says

      March 5, 2019 at 7:16 pm

      So glad you like them!

      Reply
  37. CAROL LOGAN says

    March 6, 2019 at 6:01 pm

    5 stars
    IF I COULD GIVE 10 STARS…. I WOULD.
    Carolyn, your keto almond pancakes recipes is WONDERFUL.
    Been craving waffles, so instead of pancakes, used my waffle maker.
    When I found this, I knew they had to be made ASAP!! However didn’t have
    almond milk or avocado oil. used heavy cream and melted butter instead.
    AMAZING!!

    THANK YOU FOR THIS RECIPE

    Reply
  38. Roxanne Pynn says

    March 8, 2019 at 11:22 am

    I so want to try this recipe! I am wondering something though, I actually saw your post for the blueberry muffin tin pancakes that piqued my interest but do not have coconut flour. So then clicked your link to this recipe. So… can I use this recipe in the mini muffin tins with blueberries? Haha! A little long winded but wanted to make a clear picture of what I am getting at 🙂 Thank you for any input!

    Reply
    • Carolyn says

      March 8, 2019 at 1:09 pm

      You can use this for mini bites but they are a bit on the fragile side more. I recommend doing them in parchment paper or silicone muffin liners so you can get them out more easily.

      Reply
  39. EvaB says

    March 9, 2019 at 1:35 pm

    5 stars
    These came out delicious. I used coconut milk instead of almond milk as I was out. I paired it with two slices of bacon and cold brew with mct oil powder.

    I’ll be making this recipe again!

    Reply
  40. Daniel R Miller says

    March 12, 2019 at 6:03 am

    3 stars
    I love most of your recipes, but this one just didn’t do it for me personally.

    Reply
    • Carolyn says

      March 15, 2019 at 7:58 am

      Sorry you didn’t love them. what about them didn’t appeal?

      Reply
  41. Deb Willms says

    March 12, 2019 at 10:30 am

    My husband and I are new to Keto, and would like to know where to buy your cookbooks.

    Thanks so much

    Reply
    • Carolyn says

      March 12, 2019 at 12:14 pm

      Hi Deb! Welcome to the dark side (kidding…). My books are available on Amazon, Barnes and Noble, Target, and Costco. Costco is often the cheapest but they are harder to keep on the shelves (once they’re gone, they’re gone for a while). If you’re new to keto, The Everyday Ketogenic Kitchen is the book you will want to start with. Lots of info on how to start and maintain the diet… https://amzn.to/2mDxlmk

      Reply
  42. Kathy says

    March 15, 2019 at 5:22 pm

    5 stars
    As always, Carolyn, your recipe yielded terrific results! Light and fluffy, with the same taste and texture as regular pancakes. I used the light-flavored olive oil and half-cream-half-water, and they were superb. Thank you.

    Reply
    • Carolyn says

      March 16, 2019 at 9:20 am

      So happy you liked them!

      Reply
  43. Marie says

    March 17, 2019 at 9:48 am

    5 stars
    Made these this morning… waffles… LOVED them with butter and sugar free syrup!!!

    Reply
    • Carolyn says

      March 17, 2019 at 12:10 pm

      So happy you liked them!

      Reply
  44. Carol logan says

    March 17, 2019 at 10:16 am

    5 stars
    OMGoodness!! Was craving waffles, came across
    Your recipe! THE BEST!!
    So I’ve made these about 6 times. One day I
    thought I’d try pizzels with this very tastyt
    batter!!
    Made them, to the “brown “ side, let them sit on
    the cooling rack for four days. They NEVER got
    soft, stayed crispy!! Not like other low carb
    Pizzel recipes I’ve tried.

    THANK YOU,

    Reply
    • Carolyn says

      March 17, 2019 at 12:09 pm

      Awesome, I am so happy to hear it! Now i need to try pizzelles with it

      Reply
  45. HH says

    March 18, 2019 at 9:57 pm

    5 stars
    Once cooked, can they be frozen?

    Reply
    • Carolyn says

      March 19, 2019 at 7:28 am

      Yes, they are easily warmed up.

      Reply
  46. Ella McJayne says

    March 19, 2019 at 11:37 am

    5 stars
    These were just lovely! I didn’t have almond milk or avocado oil so I used water and coconut oil. I added lemon zest as well.

    The pancakes turned out lovely! I ended up with 8 medium-sized pancakes. I froze half and served the other half with a chocolate sauce made from cacao, coconut flake, chia seed, truvia, and sea salt.

    Thanks for sharing your recipe!

    Reply
  47. Lyz says

    March 20, 2019 at 10:42 am

    Can you use coconut milk instead of almond milk?

    Reply
    • Carolyn says

      March 20, 2019 at 11:21 am

      Yes, that should work.

      Reply
  48. Jessie Vinson says

    March 24, 2019 at 10:48 am

    5 stars
    Tried this today! I really enjoyed my pancakes. Thank you so much for this recipe!

    Reply
  49. Wendy McPherson says

    March 25, 2019 at 11:21 am

    5 stars
    Absolutely perfect!! My new to Keto daughter was so very happy to have “real” pancakes again! Thank you, Carolyn. You are a blessing!

    Reply
    • Carolyn says

      March 25, 2019 at 2:09 pm

      Wonderful to hear!

      Reply
  50. Jennie says

    March 25, 2019 at 11:57 am

    5 stars
    You’ve gotta another winner ♥️ Hands down THE BEST grain free, sugar free, dairy free pancakes I’ve tried! And I’ve tried many many Keto and Paleo recipes over the last 2 years. They were fluffy and the perfect texture. I added in a little orange zest 🍊

    Reply
    • Carolyn says

      March 25, 2019 at 2:10 pm

      So glad you liked them!

      Reply
  51. Stacey Spica says

    April 2, 2019 at 11:55 am

    5 stars
    EXCELLENT! The absolute best pancake recipe I’ve tried (Paleo and/or Keto). I even did a little dance in my kitchen after my first bite. I made these this morning, followed the directions exactly and they came out amazing. Even my non-keto husband said they were better than regular pancakes. It was also my first time trying the Lakanto maple syrup. Loved that too! Oh, I’m so thrilled. THANK YOU!

    Reply
    • Carolyn says

      April 2, 2019 at 8:09 pm

      I am so glad you think so!

      Reply
  52. Ashleigh Roth says

    April 6, 2019 at 5:02 pm

    5 stars
    These taste just like traditional pancakes, so light and fluffy! Delicious!!!

    Reply
    • Carolyn says

      April 6, 2019 at 6:34 pm

      So glad to hear it!

      Reply
  53. joe says

    April 7, 2019 at 8:23 am

    2 stars
    I found these tasted just ok and would burn easy even on a lower heat. I suspect it was the almond flour.
    They required A LOT of syrup.

    I found the protein powder pancakes much more lighter, fluffy and lost the recipe. Haven’t seen a good one yet that seems right.

    Perhaps you could come up with a winner?

    Reply
    • Carolyn says

      April 7, 2019 at 5:34 pm

      5 stars
      Sorry they weren’t for you but I, and many others, already think this is a winner. I do not enjoy pancakes made mostly with protein powder, as they are very very dry. These are not at all dry.

      You may want to invest in a better pan if you found they were burning even on low heat.

      Reply
  54. Ak says

    April 9, 2019 at 1:32 am

    4 stars
    These are good pancakes. I used melted butter and diluted heavy cream because that’s what I had available. I also roughly quartered measurements to make it a one egg recipe. Worked great. I’m very sceptical about keto recipes but i would make this again. Thank you for coming up with this recipe 🙂

    Reply
  55. Senita says

    April 12, 2019 at 1:21 pm

    Can I use Coconut Oil instead of the Avocado Oil?

    Reply
    • Carolyn says

      April 12, 2019 at 1:28 pm

      Coconut oil might thicken the batter a bit in the blender. But yes, you can try it, melted but not too hot.

      Reply
  56. Jamey says

    April 12, 2019 at 3:03 pm

    5 stars
    Absolutely DELICIOUS!! Made this as waffles. Sprinkled some mini chocolate chips on top with some syrup and YUM!! So glad I found this recipe!! Thank you!!

    Reply
  57. Molly Zemek says

    April 15, 2019 at 8:56 am

    5 stars
    These pancakes are wonderful. Their consistency is so light and fluffy, and not grainy at all. I just ordered 2 of your cookbooks and can’t wait to get the breakfast one when it comes out.

    Reply
    • Carolyn says

      April 15, 2019 at 4:45 pm

      Thanks so much Molly!

      Reply
  58. Emilie says

    April 30, 2019 at 8:39 am

    5 stars
    So tasty!! I ditch the sweetener mainly because I didn’t own it for so long! But they’re so good with it or without it! Yummm!

    Reply
  59. Lisa Campbell says

    May 4, 2019 at 8:59 am

    This pancakes are the best Keto pancakes I have tried! And I have tried many!!! Huge hit with my little ones! Thank you for yet another great recipe! I had leftover batter, can I just stored with a tight lid for the nest day ?

    Reply
    • Carolyn says

      May 4, 2019 at 12:41 pm

      Well anything with raw eggs should be refrigerated and it might be thick after you take it out. Let it come to room temp and if it’s still very thick, then add a few tbsp warm water.

      Reply
  60. Tara says

    May 11, 2019 at 9:03 pm

    5 stars
    These are delicious and so simple! Thank you for your wonderful and create recipes. I’m still working on my flipping technique, but the are coming out fluffy!

    Reply
    • Carolyn says

      May 12, 2019 at 7:20 am

      Glad to hear it!

      Reply
  61. Shona-Lee says

    June 11, 2019 at 7:29 pm

    Could I mix this in a bullet instead of a blender? And could I substitute the almond milk for coconut milk?

    Reply
    • Carolyn says

      June 12, 2019 at 2:09 pm

      I can’t see why not on both counts.

      Reply
  62. Kelly J says

    June 15, 2019 at 2:58 pm

    5 stars
    This is nothing shy of a miracle, Carolyn. These look like and fluff up just like regular pancakes. I followed the advice in the reviews to bring my eggs more to room temp to make sure there wasn’t an eggy taste. Not sure if that is really true, but mine didn’t taste eggy. I made the recipe as written. This is my second recipe attempt of yours and you are 2 for 2! I have the feeling there is going to be a lot of new recipe attempts in my future! Thank you!

    Review aside, have you ever tried using more sweetener in the batter or dusting some confectioners on top? I’m asking because I have a family member that only uses butter for “syrup” and I’m thinking that they would probably like the pancakes sweeter since they aren’t getting it from the syrup. I wouldn’t want to ruin the recipe if this would throw off the consistency.

    Reply
    • Carolyn says

      June 15, 2019 at 7:19 pm

      So glad you loved them. I think it would be fine with more sweetener if that’s what they like!

      Reply
  63. Stacy says

    June 26, 2019 at 8:53 am

    5 stars
    OOOOOMMMMMGGGG!!!!! THANK YOU…THANK YOU….THANK YOU! These are TRULY the best almond flour pancake/waffles, I have found! I made them as waffles and am so happy, I can’t contain myself! I am not doing Keto; however, I am always on the look out for sugar-free, no/low carb recipes for my favorite foods and this is definitely a keeper. Thanks again.

    Reply
    • Carolyn says

      June 26, 2019 at 2:50 pm

      Keto or not, these are a great treat. Thanks so much!

      Reply
    • Jean says

      April 2, 2020 at 9:03 am

      Made these – both pancakes and waffles – and so delicious these gems!

      Only challenge was that I had only a small non stick pan and it took forever to cook those pancakes; cos I could only do one at at time. Do you reckon I can bake them?

      Reply
      • Carolyn says

        April 2, 2020 at 1:53 pm

        HI Jean… check out my sheet pan pancakes recipe. That will be just what you’re looking for!

        https://alldayidreamaboutfood.com/keto-sheet-pan-pancakes/

        Reply
  64. Liv C says

    June 27, 2019 at 9:53 am

    These are sooo good! I’ve tweaked them a little after I made them the first time… but even the first time my super picky non-Keto kids ate them like, well pancakes, actually! I’ve subbed 1/4 c of heavy cream for 1/4 c of almond milk and a 1/2 c of ground flaxseed for 1/2c of almond flour. Also we straight up add a tsp of maple flavoring to the batter so we can skip the syrup-great with just butter or butter and a little peanut butter! Thanks for bringing pancakes back into my life!

    Reply
  65. Jennifer McDonald says

    July 2, 2019 at 7:18 pm

    5 stars
    So yummy! I loved how fluffy they were.

    Reply
  66. Janet says

    July 25, 2019 at 10:54 am

    I loved the pancakes! I tried putting the recipe in my CM app and it came up with 203 total carbs for 2 Serving! What is the correct carb for two servings ? Thanks

    Reply
    • Carolyn says

      July 25, 2019 at 11:45 am

      The correct carb count is in the nutritional info in the recipe). Your CM app is clearly way off, even if it is counting the erythritol (which you should set it so it doesn’t, because it has zero impact on blood sugar and the body doesn’t recognize it as a carb). But even counting that, it wouldn’t be CLOSE to 203g of carbs so something went wrong in your app.

      Reply
  67. whitney says

    August 13, 2019 at 2:36 pm

    5 stars
    I LOVE these waffles SOOO MUCH, and have used the recipe numerous times for pancakes and waffles , but last night I really needed some bread–i REALLY wanted a burger with a bun, but instead, I took this recipe, cut it in half, used just one egg and one egg yolk (which was all that was available) omitted the sweet stuff-(swerve and vanilla) and added garlic powder and fresh rosemary–the result VIOLA, was savory and SPECTACULAR!! it was better than any keto bread i have tried or made, and it had a nice slight toasty crunch from crisping in the waffle iron. OMGosh, you have saved my life once again! Sure, the triangle shapes made by the waffle iron made it split into 4 pieces, but i did not care, plus, the cheese and avocado held those in place. again–spectacular!! Thank you!!

    Reply
    • Carolyn says

      August 13, 2019 at 3:21 pm

      Well now I need to try that!

      Reply
  68. whitney says

    August 13, 2019 at 7:21 pm

    Carolyn I was actually shocked that you had not tried this! Share how you make it rock! I am just a hack!

    Reply
  69. Carolyn says

    September 7, 2019 at 1:42 pm

    5 stars
    These were the best waffles. I got 19 when I used my small waffle maker. I’m going to make a half recipe and leave out the vanilla and sweetener and use garlic and onion powder. I was hungry at lunch so I used 2 small waffles for my bread with mayo deli chicken and pepper jack cheese. It was like eating a
    Hawaiian Roll. I’m so excited about the possibilities of what I can make with this recipe. Thank You

    Reply
    • Marissa says

      October 17, 2020 at 10:18 am

      5 stars
      This is my first recipe of yours and I really enjoyed it! I was tried of eggs and this satisfied my pancake craving! Even my picky toddler ate them. I’ll definitely be looking for more recipes to try.

      Reply
  70. christophe says

    September 21, 2019 at 7:30 pm

    5 stars
    on ira chercher un grand tim glacé au caramel dimanche le 22 septembre 2019 on ira chercher un grand tim glacé au moka mercredi le 25 septembre 2019

    Reply
  71. Natalie Polutta says

    September 29, 2019 at 7:45 pm

    I am allergic to avocado, so I can’t use avocado oil. Do you have another liquid oil you would recommend?

    Reply
    • Carolyn says

      September 29, 2019 at 9:33 pm

      Any liquid oil will work. Try macadamia oil for a nice healthy fat.

      Reply
  72. Amy Scalf says

    October 6, 2019 at 9:50 pm

    Can you use half and half instead of almond milk if not avoiding dairy?

    Reply
    • Carolyn says

      October 7, 2019 at 8:38 am

      Sure that would work.

      Reply
  73. Alexus1993 says

    October 11, 2019 at 11:25 am

    4 stars
    Just tried this recipe for the first time for pancakes. Love the fact I used my old beat up blender! Substituted Lankanto Monkfruit sweetener 1:1 and it came out yummy! We had Lankanto Monkfruit Maple Syrup as a topper and at 1/4 cup measured pancakes, yielded 16 pancakes. Ate a few today and wil be testing freezing/defrosting this weekend. Thank you for your recipe! Hope to test out more in the near future! Love your videos!

    Reply
    • Carolyn says

      October 11, 2019 at 12:27 pm

      Glad you liked them!

      Reply
  74. Jenah says

    October 18, 2019 at 10:58 am

    Is there a sugar free syrup you would recommend with these pancakes?

    Reply
    • Carolyn says

      October 20, 2019 at 7:56 am

      This is the one that tastes most like real maple syrup. https://amzn.to/2VWHISZ

      Reply
  75. JJ says

    November 4, 2019 at 4:53 pm

    5 stars
    First time cooking keto pancakes- they were wonderful! Didn’t use a blender just mixed it by hand- couldn’t have been easier!! Delicious- served with yummy blueberries and no sugar maple syrup- will definitely make again.

    Reply
    • Carolyn says

      November 4, 2019 at 9:06 pm

      Glad to hear it!

      Reply
  76. Mal says

    November 6, 2019 at 9:10 am

    5 stars
    I don’t usually leave reviews but I had to remark on this recipe. It is amazing! These truly taste like “normal” pancakes. And they freeze nicely compared to some low carb pancakes I’ve tried which tend to crumble apart. Also, I didnt experience the egginess others have mentioned at all, they were perfect. If you’re looking for a great pancake syrup, try choc zero maple vanilla syrup its divine and thicker than Lakanto.

    Reply
    • Carolyn says

      November 6, 2019 at 10:30 pm

      I am so happy to hear it!

      Reply
  77. Amelia Stuetzel says

    November 9, 2019 at 8:25 am

    5 stars
    I liked these. These are the first keto pancakes I’ve made. I substituted heavy cream for the oil and almond milk because I didn’t have any almond milk at home. They were delicious and I put lots of butter on top. Thank you for sharing the recipe!

    Reply
  78. Katie says

    November 26, 2019 at 11:05 am

    5 stars
    This is our favorite recipe for pancakes and waffles. I was thinking of making pumpkin pancakes using this recipe. Any recommendations on the amount of pumpkin and what it would swap out? Going to dig a little and see what I may find. Thanks!

    Reply
  79. Brenda says

    December 4, 2019 at 1:42 pm

    I’ve gotta say you are right! These are the best Keto Almond flour pancakes I have made. They are soft, fluffy and delicious! I have made several Keto pancake recipes and this one will now be my only recipe. I also love how easy they are to whip up and cook. No struggles while flipping them. I have since bought your “Everyday Ketogenic Kitchen” cookbook and am excited to try more of your recipes. Thank you so much!

    Reply
    • Carolyn says

      December 4, 2019 at 3:28 pm

      Thanks, Brenda!

      Reply
  80. Lora says

    December 13, 2019 at 3:38 pm

    5 stars
    These pancakes are amazing, taste delicious and so easy to make – however, even tho i followed the recipe exactly mine did not rise and were not fluffy. anything i should look at to change that? maybe my baking powder needs to be replaced with a fresh one?

    Reply
    • Carolyn says

      December 13, 2019 at 5:42 pm

      That would be my first guess, your baking powder.

      Reply
  81. Howard Spaulding says

    December 14, 2019 at 12:36 pm

    I need to cook as much low carb food as I can for my wife who is diabetic. One of the things we both missed was pancakes and waffles. I made these for breakfast this morning. I don’t have any avocado oil or almond milk in the house so I used regular vegetable oil and 2 % milk. These waffles were fantastic. After breakfast, I made another batch just to freeze and have another time. If this recipe was any easier, it would mix itself. Truly a good batter and great recipe even if I didn’t follow it exactly. Thank you for this recipe and if each one of your books only has one recipe this good (and I’m sure they’re all great) that one recipe would be worth the price of the book. I’m looking forward to getting my hands on them. Do you know if Sam’s Club sells them? We don’t have COSTCO where I live (yet).

    Reply
    • Carolyn says

      December 14, 2019 at 5:13 pm

      Thank you, Howard, you are a good man making all those pancakes for your wife. I am honestly not sure if Sam’s Club sells the books but I do believe Walmart does!

      Reply
  82. David Cyrenne says

    December 15, 2019 at 10:57 am

    Fantastic! I used olive oil instead or avocado oil and they turned out great! Thank you so much!

    Reply
    • Carolyn says

      December 15, 2019 at 11:40 am

      So glad it worked out!

      Reply
  83. Rlb says

    December 16, 2019 at 3:28 pm

    Awesome, I made these into waffles and they turned out great. Best keto waffle I’ve tried so far 🙂

    Reply
    • Carolyn says

      December 16, 2019 at 8:28 pm

      Glad to hear it!

      Reply
  84. Kurt Holzmuller says

    December 31, 2019 at 10:02 pm

    5 stars
    I made these as waffles tonight for dinner, they were yummy! I used butter for the oil, added some cinnamon, blended them like Carolyn said for two minutes and they turned out pretty perfect. NO EGGY TASTE just like she promised. I used a zero carb maple syrup. Now that I have made them I will play around with adding toppings and mixing nuts into the batter.

    Reply
  85. Megan says

    January 5, 2020 at 12:13 pm

    5 stars
    These were amazing- my non-low-carb husband ate a bunch of them and said these were the best I’ve ever made— so thank you! Question… they turned out fine, just a little thinner than yours— wondering if its because I freeze my almond flour as its an hour-plus drive to where I can get it- so I get a couple bags at a time- I use Bob’s Red Mill.. could the freezing of the flour affect the outcomes?

    Thank you!
    Meg

    Reply
    • Carolyn says

      January 5, 2020 at 12:41 pm

      I don’t think it’s so much the freezing itself as the fact that you’re measuring it differently when it’s frozen. Try adding a tiny bit more (maybe 2 tbsp) to help thicken the batter.

      Reply
  86. Judy Baker says

    January 5, 2020 at 7:32 pm

    5 stars
    Hi Carolyn. I can’t eat egg yolks now. I am finally able to eat chicken egg whites, however. I’ve been subbing extra whites and a bit more fat with moderate success. Do you have any other suggestions? I’ll also have to swap either pecan or some other nut flour or sunflower seed flour for almond. (I don’t care if they are green.) Is that likely to work? Thanks for any advice you can give me.

    Reply
    • Carolyn says

      January 6, 2020 at 3:35 pm

      Hi Judy, so good to hear from you! I think the egg whites would work fine here. And the other meal/flour may work as well, since you’re blending it and getting it very cohesive. I honestly haven’t tried that, though.

      Reply
  87. Beth says

    January 5, 2020 at 11:52 pm

    What is your favorite syrup?

    Reply
    • Carolyn says

      January 6, 2020 at 1:14 pm

      To be honest, I don’t put a lot of syrup on my pancakes anymore, just butter. But I like this one best for flavor and consistency: https://amzn.to/2MYCnag

      Reply
  88. Jodie says

    January 11, 2020 at 11:57 am

    These pancakes are the lightest, fluffy pancakes I have made without that “eggy” flavor or texture – more like the ‘real’ thing. Delish!!

    Reply
  89. Danielle Kecskes says

    January 12, 2020 at 1:58 pm

    5 stars
    WOW! These were perfect! Thank you so much! No eggy taste at all, light and fluffy, perfect batter consistency!

    Reply
  90. Debi says

    January 18, 2020 at 11:48 am

    5 stars
    Absolutely delicious! Can’t wait to try more from your site!

    Reply
  91. Jackie Kapcheck says

    January 18, 2020 at 4:03 pm

    5 stars
    What a dream of pancake taste in my mouth! Loved the recipe and it worked perfect just as you did it. Thank you so much!

    Reply
  92. vicki w says

    January 19, 2020 at 10:01 am

    5 stars
    these pancakes came out perfect. i made as directed using a little less than 1\4 cup of truvia for my sweetener. i used the center griddle on my stove and rubbed it with a paper-towel i dipped in bacon grease. i think the trick is to make sure your griddle is hot enough, as soon as i put them on the griddle they started to puff up and bubbles started to appear. make sure you leave yourself enough room to flip them also i lightly greased in between batches. . i lifted an end to check the brownness and then used my offset spatula to turn over. i did find the first side had more of an even color than the second side. the recipe states 20 pancakes, i yielded 17 so i was close to the size in the recipe. these tasted very good, light and fluffy and i agree with another that they tasted similar to a buckwheat pancake. i will be making these from now on and next time i will try waffles. i plan on freezing for future meals, i hope they do not get soggy as they thaw.

    Reply
  93. Sonia says

    January 20, 2020 at 3:57 pm

    5 stars
    I made these today. They are hands down the best Keto Pancakes I’ve made to date.
    No grittiness, light, fluffy & yummy in my tummy.
    Thank you so much for the recipe 🤗

    Reply
    • Carolyn says

      January 20, 2020 at 4:30 pm

      I am delighted to hear it!

      Reply
  94. Theresa says

    January 25, 2020 at 2:14 am

    Every Keto pancake recipe I use is un-flippable and this was no different. Any suggestions?

    Reply
    • Carolyn says

      January 25, 2020 at 8:46 am

      Well since few people complain about this, it has to be something on your end. Is your pan a good non-stick one? What are you using to try to flip? I use a very thin-edged spatula and I wiggle it under the edge of the pancake and then quickly lift and flip.

      Reply
  95. Dawn says

    January 26, 2020 at 12:14 pm

    Brava, Carolyn! I made these as waffles this morning, my husband and I loved them. Perfect recipe, no changes, thanks for making being diabetic more palatable!

    Reply
  96. Darlene says

    January 26, 2020 at 8:27 pm

    I have tried many keto pancake/waffle recipes and by far, this is the best hands down!! Thank you for alleviating my recipe frustration! I found the others didnt taste as good nor was the consistency as good as your recipe! Happy Keto dieting! 🙂

    Reply
  97. Stephanie says

    January 31, 2020 at 1:27 pm

    5 stars
    They turned out nice and fluffy and taste great!

    Reply
  98. Courtney O'Dell says

    January 31, 2020 at 2:55 pm

    5 stars
    These pancakes are a total homerun! So delicious!

    Reply
  99. Toni says

    January 31, 2020 at 4:04 pm

    5 stars
    This is really amazing! My new favorite day starter!!

    Reply
  100. Tracy Gokey says

    February 1, 2020 at 9:39 am

    Made these this morning for my family. Everyone loved them including my picky 6 year old. They really are like regular pancakes! Your tips on cooking them are also very helpful. Like using the cooling rack to put them on in place of a plate so they don’t get soggy. Thank you so much!!

    Reply
    • Carolyn says

      February 1, 2020 at 5:09 pm

      So glad to hear it!

      Reply
  101. Jessica says

    February 8, 2020 at 2:14 pm

    What do you suggest topping them with?

    Reply
    • Carolyn says

      February 8, 2020 at 6:23 pm

      So many possibilities! Peanut or almond butter, whipped cream, just butter, or one of the many keto pancakes syrups. I also have a praline sauce coming on Tuesday that is divine on pancakes!

      Reply
  102. Leah says

    February 11, 2020 at 7:42 pm

    This recipe is so good!! I was wondering can i store the batter to cook the next day?

    Reply
    • Carolyn says

      February 11, 2020 at 10:30 pm

      I haven’t tried, I think it might thicken too much. But you can make them all and re-warm them. They even freeze well.

      Reply
  103. Elizabeth says

    February 15, 2020 at 12:25 pm

    5 stars
    This recipe is a dream! Light and fluffy pancakes and super simple to whip up. I mixed mine in a stand mixer and they were perfect. Thank you for generously sharing your recipes!

    Reply
  104. Catherine says

    February 19, 2020 at 12:05 pm

    5 stars
    Finally a non-gritty pancake! We’ve been trying different almond flour recipes and this one, using the blender, finally met my high expectations. I followed the recipe except for the avocado oil (I did use Canola oil) which I didn’t have but will get some. The texture was great and did come out fluffy. My husband and I are very happy. We were getting so tired of eggs for breakfast and wanted something sweet that didn’t come with very high calories and too many carbs (we’re staying under 25 gm).
    Thank you so much and I’ll keep checking your website (love the name!) for more yummy recipes 🙂

    Reply
    • Carolyn says

      February 19, 2020 at 5:52 pm

      Yay, Catherine, I am so pleased you feel that way! What a ringing endorsement.

      Reply
  105. Kathy says

    February 19, 2020 at 8:42 pm

    Thank you so much for this. Previously I had only seen Keto pancakes made with cottage cheese. From childhood, cottage cheese reminded me of curdled milk. I think of it and start to gag, so there’s no way I would ever make anything with it. And please don’t tell me I won’t notice the taste once it’s in the recipe – I can’t get back looking at it! Anyway, thanks for posting this …. and they were delicious!

    Reply
  106. Lisa Sebelle says

    February 23, 2020 at 5:00 pm

    5 stars
    The best low carb pancakes I have had. Making them in the blender made it so easy. I used melted butter and heavy cream (1/2 c)and water(1/4 c) in mine. I also used a bit of cake batter extract almond with vanilla.
    My parents usually hate almond flour baked goods and they raves over them. Thanks so much for a fabulous recipe. It is going to be a Sunday breakfast staple.

    Reply
  107. Joe says

    March 8, 2020 at 1:49 pm

    Terrible recipe, no consistency, all apart in part. All these reviews are fake. Utter con.

    Reply
    • Carolyn says

      March 8, 2020 at 3:38 pm

      Hello. I am sorry you had trouble with them, but I assure you that these work when done properly and that there isn’t a single “fake” review here. You might try asking me if I can help you address the problem, rather than accusing me of faking a recipe.

      I know more about keto cooking and baking than probably 99% of the keto world so when people want help, I try my best to give it to them.

      Reply
      • Mary says

        June 6, 2020 at 5:03 pm

        Mine completely fell apart too. No structural integrity whatsoever. Though I have to admit I did not follow the instructions. I hand mixed them with a whisk rather than using a blender. Based upon all the positive reviews I must assume this was my fail point. I am unclear how using the blender affects the batter consistency but I am willing to try it again.

        Reply
        • Carolyn says

          June 6, 2020 at 6:09 pm

          Tell me a few things… what brand of almond flour are you using? And your eggs, are the standard large?

          Also could be your pan a bit… if it’s not a good non-stick one, it can be hard to wiggle a spatula underneath to flip.

          The blender works because it really makes the whole batter more cohesive, grinding up the almond flour even further. But a coarse almond flour would also be an issue.

          Reply
  108. Blake says

    March 8, 2020 at 2:48 pm

    I melt some 4 Tbsp butter, add a drop of Blackstrap Molasses and sweetener of choice (approx 1/8 tsp Stevia or 4 Tbsp Xylitol example) and it tastes just like real maple syrup.

    Reply
  109. Felicity says

    March 16, 2020 at 5:51 pm

    5 stars
    Better than flour pancakes. We make these every weekend, and eat the leftovers cold during the week right out the fridge with slabs of butter and Joseph’s syrup. Heaven.

    Reply
  110. Erin says

    March 19, 2020 at 8:37 am

    5 stars
    LOVED these! We’re stuck inside for COVID-19 self quarantine, on day 3 with 2 small kids. DEFINITELY needed some comfort food and this was perfect:) The batter definitely worked better after sitting for a few minutes to thicken. And I had no trouble flipping, they turned out beautifully!

    Reply
  111. Lynn says

    March 19, 2020 at 5:50 pm

    5 stars
    MDe these into waffles using my Dash mini waffle maker…got 9 waffles. Then I slathered on you amazing lemon curd. Pure heaven.

    Reply
  112. Yvette says

    March 21, 2020 at 6:41 am

    5 stars
    Been missing one of my favorites while on Keto. Tried pancake with coconut flour, didn’t like. With all time on my hands, being confined, i googled & your recipe came up in my search. The video is a great help. Am enjoying these pancakes as I’m writing this message. I omitted the vanilla, so I can eat with both salty and sweet. Great with peanut butter. Thanks.

    Reply
    • Carolyn says

      March 21, 2020 at 9:43 am

      So glad to hear it, Yvette!

      Reply
  113. Abby says

    March 22, 2020 at 8:42 am

    4 stars
    I got impatient with the cooking speed, trying to feed three others in my house, so I ended up dumping the rest of the batter in the pan, tossing in some crushed pecans and a few peach slices and put it in the open at 325 for about ten minutes. It was totally good and easy and reminded me of a Dutch baby. 😌

    Reply
  114. Tigerlily says

    March 25, 2020 at 10:16 am

    4 stars
    Good morning,
    I made this recipe this morning but used half heavy cream and half water for the milk substitution. I also added a teaspoon of cinnamon to the mix. Recipe made 15 pancakes using a 2 tbsp. measuring spoon. They came out beautifully. But for my palate it takes some getting use to the texture and taste. It seems that there needs to be more ( a doubling maybe?) spice and flavoring added to almond flour recipes in order to increase the flavor profile. In other words- it all tastes the same and the texture is like sand. This is not a negative comment towards your recipe, it’s just an overall generalization.
    I put 4 stars because of how easy they were to make and how pretty they came out…😊

    Reply
  115. Melody says

    March 30, 2020 at 12:51 pm

    5 stars
    This is my second time making this recipe. Both times I made waffles instead of pancakes. My husband and I both love them because they are ridiculously fluffy. We add cinnamon on top with choc zero syrup. Tastes even better than when I saws a kid. This is my go-to recipe from now on!

    Reply
    • Carolyn says

      March 30, 2020 at 2:28 pm

      Glad to hear it!

      Reply
  116. AlvinM says

    April 12, 2020 at 10:04 am

    Thank you for the recipe. first trying keto diet. The pancakes are amazing! Willl makw this my go to breakfast in keto diet And may not go back on regular pancakes again. Thank you so much for sharing. This is also first time making a comment in all the recipes online i’ve tried. Sooo good

    Reply
  117. Peggy Crump says

    April 12, 2020 at 10:53 am

    5 stars
    I made these thus morning. Our fist pancakes in months! Holy wow. I made up extras to freeze for later.

    Reply
  118. Debra says

    April 25, 2020 at 11:58 am

    I found these very easy to make. Not gritty. Not eggy. Just one question/comment. The texture, as is so much the case with keto baked goods, melted away when I ate it. Had you done any experimentation with adding, say xanthum gum, psyllium husk powder or flax seed meal, to replicate that little bit of glutin that pancakes have?

    Reply
    • Carolyn says

      April 28, 2020 at 3:40 pm

      I wish I understood what you mean by “melted away”. I haven’t had that experience.

      Reply
  119. Michelle Lawson says

    May 3, 2020 at 11:15 am

    Oh. My. God. These are FABULOUS. Thank you!!

    Reply
  120. Lauren says

    May 9, 2020 at 4:48 am

    Hi there! I’m very excited to try this recipe. May I ask how long will the pancakes stay fresh in the refrigerator or freezer? I plan to make it at one go, but obviously cannot eat it one go (although I’d love to!), so I’d like to know how many days I can keep it ready-to-heat in the refrigerator. Thank you!

    Reply
    • Carolyn says

      May 9, 2020 at 7:54 am

      They are great in the fridge for up to 5 days and in the freezer for a month or two.

      Reply
  121. ¯\_(ツ)_/¯ says

    May 10, 2020 at 1:58 pm

    2 stars
    250 g of almond flour(the one ur link took me too specifically) has 85 carbs, divided by 10 servings is 8.5 carbs per serving in flour alone :/ just made this recipe divided by 4, so (10/4=)2.5 servings and got two tiny(fluffy and not bad!) pancakes. so 2.5(serving size of my tiny pancakes)*8.5(carbs in flour per serving) = 21.25 carbs 🙁 so all my carbs for the day. i was very sad to discover this. not a keto recipe just a low carb for those who really need a pancake. also ur capping on nutrition facts

    Reply
    • Carolyn says

      May 10, 2020 at 9:20 pm

      5 stars
      Hello. I have edited your comment to remove the curse words.

      Might I suggest that you ASK me how I arrive at my information, rather than accusing me of “capping on my nutrition facts”.

      Here’s the deal: My nutritional software pulls from the USDA database for all ingredients, including almond flour. This is the governing body that monitors the nutritional information of every food and ingredient in the US. It lists almond flour at 6g of carbohydrates per 1/4 cup.

      I use that info rather than the info on the back of any single bag of almond flour, because everyone has access to different brands, and because an almond is an almond, so I don’t feel I can trust the individual brands information. They differ for every brand out there. Some say 5g, some say 4g, some say 6g. I sincerely believe that Bob’s Red Mill has incorrect information on their bags, since it’s about 2x as high as any other brand and from the USDA database.

      Additionally…you chose to eat 2.5x the serving size. The serving size listed in my recipe is an appropriate amount of food, especially when topped with butter and paired with other breakfast foods like eggs and bacon. The over-consumption of the pancakes is your issue, not mine.

      Reply
  122. abby says

    May 12, 2020 at 3:29 pm

    5 stars
    These pancakes absolutely, positively ROCKED! I am not a fan of Keto bread (or such) because I find them way too egg-y! Not so in this case! I found a recipe for homemade maple syrup that I heated up and I was in La-la land! I ended up with 14 pancakes …so yes, I know there will be more carbs per pancake! (How you got 20 pancakes is mind boggling …you might as well just sniff them with the amount you are getting!) I did find them a bit fragile trying to flip them, but got the hang of it! I never realized how much I missed having pancakes until I tried this recipe! Thank you, thank you …and, thank you!

    Reply
  123. Pam Cockrell says

    May 18, 2020 at 9:06 am

    I’m not a fan of sweet pancakes. I grew up on Bisquick pancakes/waffles. Can you lessen or eliminate the vanilla and sweetner in this recipe and still get a good result?

    Reply
    • Carolyn says

      May 18, 2020 at 12:47 pm

      Yes… but these really aren’t very sweet as is.

      Reply
  124. Julie says

    May 18, 2020 at 12:56 pm

    5 stars
    BEST KETO PANCAKES! My husband and I had given up on pancakes until we found this recipe! Love them! Thank you so much! Our Saturday tradition is back!

    Reply
    • Carolyn says

      May 18, 2020 at 8:14 pm

      So happy to hear that!

      Reply
  125. Marlene Lesley says

    May 18, 2020 at 6:29 pm

    5 stars
    Hi Carolyn
    Thank you for this wonderful sounding recipe. I need to cut it in half, as I am only one person in the house. Can you please give me the proportions for half the batter? Thanks a million.
    Marlene

    Reply
    • Carolyn says

      May 18, 2020 at 8:12 pm

      Hey there… there is a slider on my recipes so you can adjust servings. Hover over where it says 10 servings at the top and adjust.

      Reply
  126. Debbie says

    May 20, 2020 at 10:35 am

    These were great! I will definitely make again. Might try some different nut extracts for versatility.

    Reply
  127. Mary Sp9cer says

    May 25, 2020 at 12:01 pm

    I just fixed these pancakes this morning and they are amazing! My kitchen smelled so good. I could have eaten them all myself. I served with just natural berries brought to bubble. MMMMMMMMM !M THANKS AGAIN FOR THIS RECIPE.

    Reply
  128. Keri says

    May 29, 2020 at 11:20 pm

    5 stars
    I’ve never left a comment on any recipe until now. I’ve tried at least a dozen keto pancake recipes and they were all either terrible or just ok. This recipe is the freaking BOMB! Sooooo good, so much like a regular pancake!! I followed your recipe exactly and my husband and I absolutely love it! Thank You So Much!!!! Yummy!

    Reply
  129. Euodia says

    May 31, 2020 at 5:52 am

    My husband didn’t realise these were keto, he thought I used wheat flour! They are good, made them in a waffle maker to get more caramalization.

    Reply
  130. Kae says

    June 10, 2020 at 12:18 am

    Hi! Can i swap the oil with heavy cream?

    Reply
    • Carolyn says

      June 10, 2020 at 11:16 am

      I can’t guide you here since I have not tried it

      Reply
  131. Tania says

    June 15, 2020 at 1:23 pm

    5 stars
    I just made these and I think this is the best keto pancake recipe I have done so far, thank you!

    Reply
  132. Kathy says

    June 19, 2020 at 7:03 am

    5 stars
    These are awesome. I thinned down the batter with extra almond milk and I used almond extract. I cooked them more as crepes and rolled them around thawed frozen berries. I was too deeply in keto sis. They were wonderful. I cooked them in two different stoneware pans. One pan cooked much faster than the other. But I was watching them so it was fine.

    Reply
  133. Neil Vetrano says

    June 20, 2020 at 11:16 am

    Hi – these are great. Can you freeze the mix instead of making the pancakes?

    Reply
    • Carolyn says

      June 20, 2020 at 12:15 pm

      No, not a good idea, it will be far too thick.

      Reply
  134. Chris says

    June 28, 2020 at 7:27 am

    5 stars
    These pancakes are a game changer! So good! I cut the recipe in half for just myself and got about 4 good size cakes(didn’t eat them all 😊). Tossed some sugar free chocolate chips on top and sugar free breakfast syrup. Delicious!!! The blender is a great idea and makes the batter nice and smooth, no gritty-ness. No eggy-ness either. One question though: would this recipe work with egg whites only? Trying to keep cholesterol down. Thanks!

    Reply
  135. Tessa says

    June 28, 2020 at 9:50 am

    5 stars
    I keep Bisquick on hand to make pancakes for when my grandson comes up. He’s gotten so used to the pre-made frozen kind at his house, that this time he said my Bisquick ones were disgusting. Today I tried this recipe for hubby and me. Very pick 6 yo grandson thought they looked like what he’s used to, so he tried them and actually loved them! He called them delicate, but that was something he actually liked about them. I’ll freeze some to keep on hand for his future visits. BTW, hubby and I like them too! Thank you!!!

    Reply
  136. Donna says

    July 4, 2020 at 11:00 am

    5 stars
    Made the waffle version – very easy to make and very tasty. Ate with fresh blackberries from the garden and whipped cream. Yum!

    Reply
  137. Carissa says

    July 8, 2020 at 1:05 pm

    OMG this is the best pancake I’ve ever had and that includes before keto. This is a keeper

    Reply
  138. CarolAnn L says

    July 13, 2020 at 9:40 am

    Can I use regular milk instead of almond milk? Will it change the end product?

    Reply
    • Carolyn says

      July 13, 2020 at 12:41 pm

      Should be fine!

      Reply
  139. Dianne says

    July 18, 2020 at 10:29 am

    Carolyn, this is the second time I make this recipe. First time used mixer and found the pancakes ok but a bit disappointing…however this last time brought out my blender per your instructions and they were fabulous…I have been baking for a long time and find low carb baking pretty challenging, but your recipes have allowed me to bake with more confidence. For me, your hard work in testing recipes means, I can bake without carb overoad! My husband loved these and did not realize they weren’t made with wheat flour…thanks for all your hard work. I so appreciate it it!

    Reply
    • Carolyn says

      July 18, 2020 at 1:04 pm

      That’s great to hear!

      Reply
  140. Louise says

    July 19, 2020 at 1:45 pm

    Hello Carolyn, I was surfing the web for keto pancakes and your page popped up. I have the ingredients to bake your keto friendly pancakes. I am however out of avocado oil, can I use MCT oil since extra virgin olive is not an option?

    Reply
    • Carolyn says

      July 19, 2020 at 5:47 pm

      Melted butter or coconut oil would probably be better since MCT oil shouldn’t be baked.

      Reply
  141. Jen says

    August 6, 2020 at 10:39 am

    5 stars
    Hi, I didn’t find this eggy.. I didn’t set my eggs to room temperature but I did let the batter sit after mixing it. I used a Vitamix blender and it was fantastic. I used avocado oil in my recipe, kirkland almond flour, and substituted the vanilla and swerve for sugar free vanilla syrup (this is what I had on hand and preferred anyways). My pancakes were so beautiful, smooth and wonderfully fluffy. Thanks for sharing! I usually use a blender for alot of mixing and I’m not sure why I didn’t for pancakes but great tip!

    Reply
  142. JP says

    August 16, 2020 at 2:53 pm

    5 stars
    Thank you for this wonderful recipe. I was amazed at the lightness and fluffiness of these pancakes. While I detected the slightest egg flavor on their own, that quickly disappeared with a pat of butter and a small drizzle of sugar free syrup. A couple of blueberries are a great addition as well. I also used these to sandwich a fried egg, bacon and cheese. Simply delicious and versatile recipe..

    Reply
  143. Kathy says

    August 17, 2020 at 9:58 pm

    5 stars
    WOW!!! Light and fluffy and great taste. I had my griddle and my mini waffler going. Paired with your blueberry syrup but egg sandwich w/ bacon, cheese, avocado…I can see that happening this week. Just ordered the easy breakfast & easy dinner cookbooks. Thanks for the great recipes.

    Reply
  144. CG says

    August 19, 2020 at 11:59 am

    5 stars
    Seriously the best pancake recipe ever!!! Thank you!

    Reply
  145. Monique says

    August 20, 2020 at 8:26 am

    5 stars
    This is the first keto pancake I tried after switching to keto diet and I immediately fell in love! Thank you so much for sharing your recipe and for the hardwork of creating such a brilliant recipe.

    Reply
  146. samuel holder says

    August 22, 2020 at 10:08 am

    5 stars
    Been trying packaged keto pancakes with nothing but disappointment. These are super! So glad I found them.

    Reply
    • Gregory Doyle says

      August 27, 2020 at 5:05 am

      5 stars
      A great recipe for delicious keto pancakes! I have no experience with baking, but these were super easy to make. The last two days I’ve woken up excited to recover some of my leftover batter from the fridge and make another batch.

      Reply
  147. Sam says

    August 23, 2020 at 12:05 am

    I really like this recipe for pancakes but when I make waffles I can’t get them to crisp up. I use melted butter instead of the oil and I use a food processor instead of a blender. Am I doing something wrong or does this recipe just not make crispy waffles ?

    Reply
    • Carolyn says

      August 23, 2020 at 4:33 pm

      They often aren’t crispy right off the iron but do crisp up as they cool.

      Reply
  148. Gloria says

    August 23, 2020 at 11:45 am

    Made these this morning. Followed the directions and your video and they were divine…so fluffy, tasty and satisfying!
    I had to get the hang of knowing when they were ready and flipping them over, but once I did I was good to go. I used a tray with a rack for the cooked pancakes, which worked so well! The recipe along with all of your baking tips were spot on. Now I will freeze the leftovers for several more days of happy breakfasts! Thanks Carolyn

    Reply
  149. Kathy Odom says

    August 29, 2020 at 8:59 am

    I made these, today, for breakfast. I did not have any almond milk, so I used my homemade yogurt which is just heavy whipping cream and milk. They were delicious! Thanks for another great recipe!

    Reply
  150. Diane says

    August 29, 2020 at 9:30 am

    5 stars
    I just made these pancakes, they are VERY good. If people are making these and the pancakes don’t turn out, they’re doing something wrong. They taste and feel just like regular pancakes, not eggy at all…..I only wish I could drench them in syrup lol. I used a bit of low carb no sugar syrup and keto whipping cream with a side of raspberries, it was very good!

    Reply
  151. Kermit Johnson says

    September 8, 2020 at 9:04 am

    Can you swap out the almond milk for milk if you are not concerned about dairy? I am thinking that half n half might be tasty.

    Thank you.

    Reply
    • Carolyn says

      September 8, 2020 at 11:38 am

      Sure.

      Reply
  152. Billie says

    September 15, 2020 at 9:09 am

    I have tried MANY different Keto pancakes, and these by far have been the best! They were just like a regular pancake. Not eggy at all. I did let the batter sit for a little too long and it was very thick. Just added a little bit more almond milk and they turned out perfect! Thank you for figuring out all of the “errors” so we can enjoy the final product. I just ordered all three of your cookbooks since these were so good.

    Reply
    • Carolyn says

      September 15, 2020 at 6:36 pm

      Glad to hear it!

      Reply
  153. Kat says

    September 17, 2020 at 12:36 pm

    I have been wanting to make these for some time now, but I do not own a blender. Has anyone made these with a food processor or maybe an electric hand mixer?

    Reply
  154. Cathleen says

    September 20, 2020 at 12:04 pm

    5 stars
    The BEST Keto pancake recipe I have tried! I cut this in half and it made 6 waffles in the mini Dash waffle maker! I took a beautiful pic to share but unable to post it here. 🙃

    Reply
  155. Tori Nelson says

    September 20, 2020 at 3:43 pm

    Hi Carolyn, is there a substitute for the almond milk; could i use heavy cream or half and half? Thanks, I’m new to Keto so my 30+ years of being a star baker are out the window.

    Reply
    • Carolyn says

      September 20, 2020 at 4:01 pm

      Water is better than cream… cream makes it more thick.

      Reply
  156. Trista says

    September 22, 2020 at 11:23 pm

    5 stars
    At first I really struggled cooking this batter. I added extra almond milk, which made it slightly easier and then after that tried making pikelets instead (about 1 inch diameter). These were far easier to flip and they cooked all the way through each time. They worked out amazing and they lost that gritty almond flour texture that I was afraid would stay. I topped with butter, Queen Sugar Free Maple Syrup and a few blueberries (after making sure they fit into my macros) and the result was delicious! I will definitely be making these again

    Reply
  157. Debbie says

    September 26, 2020 at 9:06 am

    5 stars
    Just made these for breakfast even my husband who is not doing keto liked them. I used olive oil because I don’t have avocado oil and they turned out great!!

    Reply
  158. Rocio Aguilar says

    September 27, 2020 at 10:31 am

    5 stars
    Delicious! Best keto pancakes I’ve tried. I made them with blueberries and they turned out great. The full recipe makes a big batch and it does take quite a while to cook them all. I’ll try freezing some.

    Reply
  159. Melissa says

    October 3, 2020 at 9:40 am

    I absolutely LOVED this PANCAKE!! I replaced Almond Milk with 1/4 cup heavy cream and 1/2 cup water. Added a dash of cinnamon, absolute PERFECTION!! My family liked it too! Your recipes have helped me so much!

    Reply
  160. Kelly says

    October 11, 2020 at 10:16 am

    5 stars
    These were delicious! Thank you for all your amazing recipes!

    Reply
  161. JB says

    October 15, 2020 at 9:53 am

    5 stars
    These were so good I made them twice. The blender and then letting the batter sit was key like the recipe said. I added a little lemon zest to mine right before I cooked them and it gave it a nice flavor. I also used a cast iron skillet. It’s the only way to cook perfect pancakes in my opinion,

    Reply
  162. Lilly says

    October 22, 2020 at 9:31 am

    5 stars
    These look delicious and I’ll be making them this weekend. What brand of baking powder are you using? I’m purchasing your cookbook as a Christmas present!

    Reply
    • Carolyn says

      October 22, 2020 at 12:25 pm

      Thanks! I usually use the Hain or the Whole Foods powder.

      Reply
  163. David says

    November 14, 2020 at 11:47 am

    5 stars
    Really good!

    Reply
  164. Maira says

    November 15, 2020 at 7:52 pm

    5 stars
    it’s my first time making any keto pancake. These are incredibly freaking fantastic. These were moist and fluffy they taste better than regular pancakes!

    Reply
  165. Stacy says

    November 19, 2020 at 12:31 pm

    5 stars
    Total WIN…. I really like them, perfect replacement to traditional pancake recipes. I’d like to add my hubby and 2 out of our 3 children (all boys) love them too. Our middle son joined the Army, so he hasn’t gotten to try them yet. But he’ll be home for the holiday and I will make him some then for him to try. <3

    However, I have a question: You have a picture pouring a type of syrup over the pancakes…. Tried to look through the comments but there are SO many lol. What is the syrup you're using and where can I find the recipe for it?

    Thank you so much! I appreciate the work behind creating these recipes. Though I enjoy cooking, I'm not big on cooking that involves LOTS of steps.

    Lastly, I noticed someone thought you were being "defensive" LOL I didn't see that, but I've noticed that people tend to project there own feelings/insecurities onto the text they read and end up misunderstanding people. Nothing you can do about that really, that's their problem…only thing you can do is give grace and lots of patience.

    In high regards,
    Stacy

    Reply
    • Carolyn says

      November 19, 2020 at 5:26 pm

      Thanks, Stacy. My syrup was actually a homemade butter syrup from the book, but I do like the syrups from All-u-lose too.

      Reply
  166. ASHLEIGH says

    November 26, 2020 at 6:29 am

    5 stars
    Wow!! Absolutely delicious!! I’m a keto newby (10 days) and just couldn’t face eggs or avacado for breakfast again. Found this recipe and thought I’d give it a go and it has made my day, and given me encouragement to continue along the keto path. Thankyou so much, will be buying your recipe book!

    Reply
    • Carolyn says

      November 26, 2020 at 9:08 am

      So glad you liked them!

      Reply
  167. Jennifer says

    December 9, 2020 at 3:51 pm

    These are so yummy and fluffy, I loved them! Used egg whites instead of whole eggs because I’m watching my cholesterol. They actually reminded me of buttermilk pancakes! I always bake my pancakes in the oven because I am lazy and hate standing over the stove flipping them. Then I just cut them into squares to eat. This recipe is great!

    Reply
  168. Roberta says

    December 15, 2020 at 6:07 pm

    5 stars
    I’m rating these pancakes a solid five because I made them prior to buying your breakfast recipe book.

    My troubles didn’t surface until I decided to make the waffles using the same recipe. It would be considered an epic fail of mammoth proportions!

    I ended up making it into very delicious pancakes.

    Reply
    • Carolyn says

      December 15, 2020 at 8:18 pm

      Oh no! What kind of waffle iron do you have? Was it sticking?

      Reply
  169. Shona says

    December 20, 2020 at 4:57 pm

    5 stars
    Wonderful and so easy!! I loved the fluffy height they got! Ivr tried many other recipes and get flat liquidy cakes. These remind me of ihop lovely cakes. Not eggy in the least. Not sure how anyone could say that. I wonder if the blender gives the batter that lift? Just perfect and thought u should know. Thanks so very much. I always trust your recipes cause you site title says it all- when you like to eat you care how things taste😄

    Reply
    • Carolyn says

      December 20, 2020 at 5:00 pm

      You nailed it, the blender does whip the batter so it stays puffier!

      Reply
  170. Jen says

    December 27, 2020 at 1:59 pm

    5 stars
    These were amazing!! I used what I had on hand (swapped almond milk with HWC/water and avocado oil with Kerry gold butter), and used my immersion blender. Even the non keto family members loved them. These are going to be in regular rotation! Thank you!!

    Reply
  171. jill says

    January 4, 2021 at 3:31 pm

    I adore these pancakes!! I went keto a few months ago and I love baking so I’ve been using a lot of your recipes…I was amazed at how well these turned out! My family has a lot of allergies and we’ve experimented with gluten-free pancakes before but none have held together or tasted as good as these 🙂 Thank you so much

    Reply
  172. Abbey says

    January 6, 2021 at 9:44 pm

    5 stars
    These were DELICIOUS! You would have no idea that they weren’t keto if you weren’t the one making them. I made them into waffles and used a sugar free syrup, and they were a dream. I raved about them from the second I took my first bite. My boyfriend (who is not doing keto) scarfed them down and ate more of them than I did! Will definitely be making these again!

    Reply
    • Abbey says

      January 6, 2021 at 9:46 pm

      that they WERE keto*, excuse me

      Reply
  173. Scott says

    January 10, 2021 at 6:37 am

    5 stars
    Fantastic recipe! It made about 12 small waffles for my family. With butter and Lakanto syrup they were great. I love making pancakes and waffles for my kids but have not as much since following a Keto diet. This recipe tastes great and is made so easy by using a blender. Thanks for sharing your recipes!

    Reply
  174. Robin says

    January 12, 2021 at 9:56 am

    I absolutely loved these pancakes. I’ve been forced to go low carb and many of my weekend breakfasts revolved around waffles and pancakes. I’ve tried every rendition of low carb pancakes with no luck and resigned myself to not being able to eat them again. And then I found your site. Keto, non-keto, they are the best. I’ve found my smile again. Thank you. Excited about trying other recipes on your site.

    Reply
    • Carolyn says

      January 12, 2021 at 12:33 pm

      Hi Robin… don’t think of it as being forced to go low carb. Trust me, in the end, you will love this way of life!

      Reply
  175. Chuck says

    January 16, 2021 at 3:42 pm

    These pancakes are so good. I’ve tried several of the commercial keto / paleo mixes, and all of them were not very good (heavy, gritty, strange after taste). I’m diabetic and have missed pancakes so much.

    For the last batch of these I substituted with Swerve Brown “Sugar”, added 2 teaspoons of vanilla, and upped the milk to 1/2 cup which made the batter easier to pour. The recipe makes at least 16 pancakes for me. I keep them in a ziplock bag for an easy re-heat breakfast during the week. One thought I had was to add maple flavoring, then use them to make a homemade version “McGriddle” breakfast sandwich.

    Reply
  176. Esther says

    January 17, 2021 at 9:48 am

    Would using a vegetable oil give the same results as using avocado oil?

    Reply
    • Carolyn says

      January 17, 2021 at 10:08 am

      Yes but not all vegetable oils are healthy.

      Reply
  177. Cathy says

    January 25, 2021 at 11:29 am

    Yummy delicious pancakes. I used the blender but hate losing the bits of batter that you can’t get out of the bottom! Thanks for another great recipe.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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