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!
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.
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.
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!
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.
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 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.
- 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
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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.
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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.
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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.
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Preheat the waffle iron and lightly grease.
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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.
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Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
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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
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.
Cary says
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!
Carolyn says
Enjoy!
Shae says
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!
Carolyn says
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.
Heather says
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. )
Carolyn says
Thanks so much, Heather. That’s how I feel too. Yes, I wish I could eat more of them but… 🙂
Aven Sutton says
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.
Marla says
Thanks for this tip Aven!
jane montpetit says
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
Kanani Guyton says
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.
Carolyn says
There is no egginess
Dale says
Wonder if these taste like almand can we use syrup?onds w syrup on them?
Carolyn says
No, they taste like pancakes. I am not sure what you’re asking in that last sentence?
Debby says
You’re pretty defensive! People are just asking questions and maybe their palate just finds the recipe a little eggy. Sheesh!
Carolyn says
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
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.
Lisa Sebelle says
How strange….I served them to non keto family this weekend and they raves over them. They were not eggy at all.
Gerald "Dave" Huffman says
I grew up eating buckwheat cakes so I actually enjoy the texture. Great recipe!
Indra says
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
Cindy says
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.
Carolyn says
The batter will get too thick… but the pancakes themselves are great kept in the fridge and re-warmed.
Katherine says
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.
julie says
Yummy looking forword to pancakes this morning !
Melanie says
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 !
Carolyn says
You can easily leave out the sweetener.
carol says
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.
Karen says
Do these freeze well?
Carolyn says
Yep. Fantastically well!
Diana says
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
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.
Tami Schumacher says
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
Carolyn says
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.
Pan says
Your coconut flour pancakes used to be my go-to, but THESE are truly the best keto pancakes I’ve ever had!
Carolyn says
Wow, thanks Pan!
Priscilla says
Can you use regular milk instead of almond milk?
Carolyn says
Yes, but it has more carbs.
J James says
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.
Carolyn says
Half water and half cream should work.
Colleen says
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
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
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
Janet says
Hello, Can these be frozen? I’m so excited that I found your blog. I look forward to trying your recipes.
Carolyn says
Yep, easily frozen and then re-heated.
Rochelle says
Are these dream-come-true almond flour pancakes and waffles freezer friendly?
P.S. Thanks for the coconut free recipes!
Carolyn says
Yep, totally. They do just fine and then thaw and re-warm gently. Wrap up tightly before freezing!
diana b says
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!
Carolyn says
You tried them already??? I am so thrilled!
diana b says
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.
Carolyn says
Yes, I did. I am delighted they are being so well received!
Linda says
Just ordered your new book and eagerly awaiting its arrival!! As always thsnks for all the fantastic recipes and blog posts!
Carolyn says
Thank you!
Erica B says
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!
Carolyn says
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!!!
Erica B says
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.
Carolyn says
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!
Erica B says
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.
Anne says
Hi Carolyn,
So happy you made a coconut free pancake. Do you happen to have a recipe for homemade keto maple syrup?
Carolyn says
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.
Kim G. says
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!
Kellie says
Made them today for my husband and me. They were very good! He even liked them! Thank you for the great recipes!
Carolyn says
I am so happy to hear that!
Tina says
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!
Carolyn says
Thanks so much!
Abgie says
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?
Carolyn says
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.
Paige Kittles says
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!!!
Carolyn says
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!
Terri Politte says
I made these tonight for dinner. Best low carb pancakes ever.
Carolyn says
So glad to hear it!
Kim says
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. 🙂
Carolyn says
How new is your baking powder and what brand of almond flour?
Kate says
Can you do half coconut flour half almond flour?
Carolyn says
No, this recipe is specifically designed for almond flour.
Angie says
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!
Carolyn says
So delighted to hear it!
Christine Pinna says
Will the batter last overnight in the fridge to use two days in a row for waffles?
Carolyn says
No it will get too thick as it sits.
Pamela Wake says
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.
Toni says
Hello! Can another type of sweetener be used instead? Thanks!
Carolyn says
I think this recipe can probably handle any sweetener.
Amber F. says
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!
Carolyn says
So glad to hear it!
Kenny says
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 🙂
sharon says
I have been longing for a waffle and this recipe works amazingly with waffle maker as well. Thank you for the brilliant work.
Carolyn says
So glad you liked it!
Ashley says
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!
Dan Markley says
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
Linda says
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.
Elaine Lynn says
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.
Carolyn says
Thanks so much!
Lynn says
Wow, these are outstanding. Light, fluffy waffles…just like the real thing…only better. Another hit from your kitchen!
Marisa says
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!
Katie Helton says
Hi Carolyn do you think this recipe would work with egg replacer instead of eggs?
Carolyn says
I have no luck with egg replacers and pancakes so I have to say I am not hopeful.
Katie says
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.
Pam says
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 😍
Darlene says
Thank you, thank you!! I’d given up on making waffles since eating grain free, but these are wonderful!
Carolyn says
So glad to hear it!
Ann says
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.
Carolyn says
So glad you like them!
CAROL LOGAN says
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
Roxanne Pynn says
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!
Carolyn says
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.
EvaB says
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!
Daniel R Miller says
I love most of your recipes, but this one just didn’t do it for me personally.
Carolyn says
Sorry you didn’t love them. what about them didn’t appeal?
Deb Willms says
My husband and I are new to Keto, and would like to know where to buy your cookbooks.
Thanks so much
Carolyn says
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
Kathy says
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.
Carolyn says
So happy you liked them!
Marie says
Made these this morning… waffles… LOVED them with butter and sugar free syrup!!!
Carolyn says
So happy you liked them!
Carol logan says
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,
Carolyn says
Awesome, I am so happy to hear it! Now i need to try pizzelles with it
HH says
Once cooked, can they be frozen?
Carolyn says
Yes, they are easily warmed up.
Ella McJayne says
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!
Lyz says
Can you use coconut milk instead of almond milk?
Carolyn says
Yes, that should work.
Jessie Vinson says
Tried this today! I really enjoyed my pancakes. Thank you so much for this recipe!
Wendy McPherson says
Absolutely perfect!! My new to Keto daughter was so very happy to have “real” pancakes again! Thank you, Carolyn. You are a blessing!
Carolyn says
Wonderful to hear!
Jennie says
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 🍊
Carolyn says
So glad you liked them!
Stacey Spica says
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!
Carolyn says
I am so glad you think so!
Ashleigh Roth says
These taste just like traditional pancakes, so light and fluffy! Delicious!!!
Carolyn says
So glad to hear it!
joe says
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?
Carolyn says
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.
Ak says
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 🙂
Senita says
Can I use Coconut Oil instead of the Avocado Oil?
Carolyn says
Coconut oil might thicken the batter a bit in the blender. But yes, you can try it, melted but not too hot.
Jamey says
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!!
Molly Zemek says
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.
Carolyn says
Thanks so much Molly!
Emilie says
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!
Lisa Campbell says
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 ?
Carolyn says
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.
Tara says
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!
Carolyn says
Glad to hear it!
Shona-Lee says
Could I mix this in a bullet instead of a blender? And could I substitute the almond milk for coconut milk?
Carolyn says
I can’t see why not on both counts.
Kelly J says
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.
Carolyn says
So glad you loved them. I think it would be fine with more sweetener if that’s what they like!
Stacy says
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.
Carolyn says
Keto or not, these are a great treat. Thanks so much!
Jean says
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?
Carolyn says
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/
Liv C says
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!
Jennifer McDonald says
So yummy! I loved how fluffy they were.
Janet says
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
Carolyn says
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.
whitney says
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!!
Carolyn says
Well now I need to try that!
whitney says
Carolyn I was actually shocked that you had not tried this! Share how you make it rock! I am just a hack!
Carolyn says
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
christophe says
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
Natalie Polutta says
I am allergic to avocado, so I can’t use avocado oil. Do you have another liquid oil you would recommend?
Carolyn says
Any liquid oil will work. Try macadamia oil for a nice healthy fat.
Amy Scalf says
Can you use half and half instead of almond milk if not avoiding dairy?
Carolyn says
Sure that would work.
Alexus1993 says
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!
Carolyn says
Glad you liked them!
Jenah says
Is there a sugar free syrup you would recommend with these pancakes?
Carolyn says
This is the one that tastes most like real maple syrup. https://amzn.to/2VWHISZ
JJ says
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.
Carolyn says
Glad to hear it!
Mal says
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.
Carolyn says
I am so happy to hear it!
Amelia Stuetzel says
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!
Katie says
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!
Brenda says
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!
Carolyn says
Thanks, Brenda!
Lora says
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?
Carolyn says
That would be my first guess, your baking powder.
Howard Spaulding says
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).
Carolyn says
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!
David Cyrenne says
Fantastic! I used olive oil instead or avocado oil and they turned out great! Thank you so much!
Carolyn says
So glad it worked out!
Rlb says
Awesome, I made these into waffles and they turned out great. Best keto waffle I’ve tried so far 🙂
Carolyn says
Glad to hear it!
Kurt Holzmuller says
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.
Megan says
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
Carolyn says
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.
Judy Baker says
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.
Carolyn says
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.
Beth says
What is your favorite syrup?
Carolyn says
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
Jodie says
These pancakes are the lightest, fluffy pancakes I have made without that “eggy” flavor or texture – more like the ‘real’ thing. Delish!!
Danielle Kecskes says
WOW! These were perfect! Thank you so much! No eggy taste at all, light and fluffy, perfect batter consistency!
Debi says
Absolutely delicious! Can’t wait to try more from your site!
Jackie Kapcheck says
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!
vicki w says
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.
Sonia says
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 🤗
Carolyn says
I am delighted to hear it!
Theresa says
Every Keto pancake recipe I use is un-flippable and this was no different. Any suggestions?
Carolyn says
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.
Dawn says
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!
Darlene says
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! 🙂
Stephanie says
They turned out nice and fluffy and taste great!
Courtney O'Dell says
These pancakes are a total homerun! So delicious!
Toni says
This is really amazing! My new favorite day starter!!
Tracy Gokey says
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!!
Carolyn says
So glad to hear it!
Jessica says
What do you suggest topping them with?
Carolyn says
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!
Leah says
This recipe is so good!! I was wondering can i store the batter to cook the next day?
Carolyn says
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.
Elizabeth says
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!
Catherine says
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 🙂
Carolyn says
Yay, Catherine, I am so pleased you feel that way! What a ringing endorsement.
Kathy says
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!
Lisa Sebelle says
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.
Joe says
Terrible recipe, no consistency, all apart in part. All these reviews are fake. Utter con.
Carolyn says
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.
Mary says
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.
Carolyn says
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.
Blake says
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.
Felicity says
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.
Erin says
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!
Lynn says
MDe these into waffles using my Dash mini waffle maker…got 9 waffles. Then I slathered on you amazing lemon curd. Pure heaven.
Yvette says
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.
Carolyn says
So glad to hear it, Yvette!
Abby says
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. 😌
Tigerlily says
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…😊
Melody says
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!
Carolyn says
Glad to hear it!
AlvinM says
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
Peggy Crump says
I made these thus morning. Our fist pancakes in months! Holy wow. I made up extras to freeze for later.
Debra says
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?
Carolyn says
I wish I understood what you mean by “melted away”. I haven’t had that experience.
Michelle Lawson says
Oh. My. God. These are FABULOUS. Thank you!!
Lauren says
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!
Carolyn says
They are great in the fridge for up to 5 days and in the freezer for a month or two.
¯\_(ツ)_/¯ says
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
Carolyn says
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.
abby says
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!
Pam Cockrell says
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?
Carolyn says
Yes… but these really aren’t very sweet as is.
Julie says
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!
Carolyn says
So happy to hear that!
Marlene Lesley says
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
Carolyn says
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.
Debbie says
These were great! I will definitely make again. Might try some different nut extracts for versatility.
Mary Sp9cer says
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.
Keri says
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!
Euodia says
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.
Kae says
Hi! Can i swap the oil with heavy cream?
Carolyn says
I can’t guide you here since I have not tried it
Tania says
I just made these and I think this is the best keto pancake recipe I have done so far, thank you!
Kathy says
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.
Neil Vetrano says
Hi – these are great. Can you freeze the mix instead of making the pancakes?
Carolyn says
No, not a good idea, it will be far too thick.
Chris says
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!
Tessa says
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!!!
Donna says
Made the waffle version – very easy to make and very tasty. Ate with fresh blackberries from the garden and whipped cream. Yum!
Carissa says
OMG this is the best pancake I’ve ever had and that includes before keto. This is a keeper
CarolAnn L says
Can I use regular milk instead of almond milk? Will it change the end product?
Carolyn says
Should be fine!
Dianne says
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!
Carolyn says
That’s great to hear!
Louise says
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?
Carolyn says
Melted butter or coconut oil would probably be better since MCT oil shouldn’t be baked.