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    Home » Keto Breakfast » Almond Flour Keto Pancakes

    Published: Feb 12, 2019 · Modified: Aug 8, 2022 by Carolyn

    Almond Flour Keto Pancakes

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

    37.8K shares
    Jump to Recipe Print Recipe

    This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving! 

    Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!

    A stack of keto pancakes with a pat of butter melting on top, surrounded by fresh berries.

    I have a bit of a thing for keto pancakes. Have you noticed?

    I have any number of recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.

    But these easy almond flour pancakes are my family’s favorite. We make them almost every weekend. They are so simple to make and they have that classic pancake flavor. The batter makes great keto waffles too!

    Jump to:
    • Why you’ll love this recipe
    • Reader Testimonials
    • Ingredients you need
    • Step-by-step directions
    • Recipe tips and FAQs
    • Frequently Asked Questions
    • Serving Suggestions
    • More easy keto breakfast ideas
    • Easy Keto Pancakes Recipe
    Sugar free keto syrup being poured over a stack of keto pancakes.

    Why you’ll love this recipe

    These keto pancakes have minimal prep time and minimal clean up. Because you blend everything together in a blender, the batter takes only about 2 minutes to whip up.

    And they have a light and fluffy consistency, with no grainy or eggy texture. The blender helps combine the almond flour, eggs and other ingredients, and it also whips air into the batter.

    Best of all, they refrigerate and freeze really well, so they’re great for meal prep and make-ahead breakfasts. We make up a big batch on the weekend and eat them all week long.

    They can be made completely dairy-free, or not. That’s up to you!

    Keto waffles on a white plate over a striped tan and red napkin. A stack of waffles and a cup of coffee in the background.
    Makes great waffles too!

    Reader Testimonials

    TESTIMONIAL “Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!” –Vivace

    “These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again ????” — Eden

    “OMG, thank you for giving me back my pancakes. I’ve tried many different recipes and mixes, and they always had a granular texture. These were perfect in every way!” — Heather

    Ingredients you need

    Ingredients labeled and needed to make keto pancakes
    • Almond Flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. It makes a big difference!
    • Almond Milk: I recommend using half water and half heavy cream if you want to swap out the almond milk. Heavy cream alone makes the batter too thick and the pancakes become more dense and heavy.
    • Avocado Oil: I recommend using a liquid oil in these keto pancakes. You can use other oils but I find that melted butter or coconut oil tends to thicken the batter and make it hard to get out of the blender. Avocado oil also makes these pancakes dairy-free.
    • Sweetener: This recipe doesn’t depend on the sweetener for consistency so almost any granular sweetener should do. But allulose makes keto baked goods brown too quickly and your pancakes may end up quite dark.
    • Eggs: You need more eggs than for regular pancakes but the results are not eggy at all!
    • Pantry staples: Vanilla extract, baking powder and salt

    Step-by-step directions

    A collage of four images showing how to make keto pancakes with almond flour

    1. Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.

    2. Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt. Blend to combine and then let the batter rest 5 minutes to thicken.

    3. Form the pancakes: Add about 3 tablespoons of batter to a hot, greased skillet and spread into a 3 or 4 inch circle. Repeat with more batter until the skillet is full. Let cook until the edges are set and bubbles appear in the top.

    4. Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side. Repeat with the remaining pancake batter.

    A stack of keto pancakes on a white plate with a pat of butter on top. A cup of coffee and a napkin in the background.

    Recipe tips and FAQs

    Use a blender: I call this out numerous times, but it really helps make the batter more cohesive and lighter. You can even use an immersion blender or a stand mixer – anything that really beats the ingredients together and whips a little air into the batter. I use this same trick for other almond flour recipes like keto crepes and keto blueberry muffins.

    Let the batter rest: This is another useful tip for perfect keto pancakes. It allows the almond flour particles to absorb more of the moisture from the eggs and liquids. The batter will thicken and the pancakes will be less likely to fall apart.

    A stack of keto pancakes on a cooling rack

    Frequently Asked Questions

    What are keto pancakes made of?

    This pancake recipe is made with almond flour, sweetener, eggs, oil, almond milk, vanilla, and salt. You can add in blueberries, chocolate chips, and other flavorings like cinnamon or caramel extract.

    How many carbs are in keto pancakes?

    This keto pancake recipe contains 6.6 grams total carbohydrate and 3.1 grams of fiber per serving. That means they have 3.5 grams of NET CARBS per serving.

    Why are my almond flour pancakes falling apart?

    Keto pancakes lack gluten and starch, so they tend to be more fragile than regular pancakes. However, preparing the batter in a blender makes it more cohesive. It breaks down the eggs and the almond flour, allowing them to combine better so the pancakes hold together.

    Do these pancakes freeze well?

    Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.

    A stack of almond flour keto pancakes on a white plate on a white background.

    Serving Suggestions

    These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon or other spices. 

    Many readers want recommendations for sugar-free syrup to top the pancakes. I purchase  sugar free maple syrup from All-U-Lose on Amazon, which is the closest to the real thing in taste and consistency. 

    But you have some choices for homemade keto syrup as well. Try Keto Pecan Praline sauce or wild blueberry syrup. And strawberry rhubarb sauce is perfect for a spring brunch.

    I also love to eat these keto pancakes with a smear of peanut or my homemade sugar-free Nutella.

    A stack of almond flour keto pancakes topped with sugar-free pecan praline syrup.

    More easy keto breakfast ideas

    • Baked Keto Oatmeal
    • Savory Cheddar Zucchini Waffles
    • Keto Sheet Pan Breakfast
    • Easy Keto Cinnamon Crunch Cereal
    • Keto Maple Breakfast Cookies
    • Chorizo Egg Muffins
    A stack of keto pancakes on a white plate, with butter on top and syrup dripping down. Fresh berries are scattered around.

    Easy Keto Pancakes Recipe

    The search is over! These are the best keto pancakes you'll ever make. They're fluffy and light, with a perfect golden brown exterior. And they're so easy to make, you can whip them up before the rest of the family is even awake!
    4.89 from 172 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: almond flour pancakes, keto pancakes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 10 servings (20 pancakes total)
    Calories: 219kcal

    Ingredients

    • 4 large eggs
    • ¾ cup almond milk
    • ¼ cup avocado oil
    • 2 teaspoons vanilla extract
    • 2 ½ cups blanched almond flour (about 250g)
    • ¼ cup Swerve Sweetener
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • Additional oil for the pan

    Instructions

    • In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
    • Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
    • Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

    To Make Waffles

    • Preheat the waffle iron and lightly grease.
    • Add about ⅓ cup of the batter to the center of the iron and gently spread to the edges. If you have a large, deep Belgian-style waffle maker, you will need to add more batter.
    • Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
    • Remove the waffles and repeat with the remaining batter. You will get about 8 regular 8-inch circular waffles or 10 4-inch square Belgian style waffles.

    Video

    Notes

    Tips:

    • As always with keto pancakes, keep them on the small side so that the are easier to flip.
    • If you find your batter thickens too much, add a little more almond milk and blend again.
    Storage Information: Store any leftovers in a covered container in the fridge for up to a week. You can also freeze these keto pancakes for several months. Wrap them up tightly to avoid freezer burn. 
    Nutrition Facts
    Easy Keto Pancakes Recipe
    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.
    37.8K shares

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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

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      Recipe Rating




    1. Dawn says

      January 28, 2023 at 8:12 am

      5 stars
      Excellent recipe. I had them with some raspberries and greek yogurt and it was such a treat 🙂

      Reply
    2. Zippy says

      January 23, 2023 at 11:57 am

      5 stars
      This was the bomb!!!!
      Thank you

      Reply
    3. Rhonda Bates says

      December 27, 2022 at 8:14 am

      5 stars
      These pancakes are the best thing I’ve made while on the keto diet I wr the past 9 months!!! I love them!! 2 pancakes are very filling! thanks so much for this recipe!!

      Reply
    4. Helena says

      December 26, 2022 at 11:45 am

      5 stars
      Delicious and super easy to make. I could not blend them so I just used a whisk and incorporated all the ingredients one by one beating strongly. The batter was perfect! We had them for Christmas and topped some with pecans , some with raspberries and others with blueberries. Delicious 😋! Thanks for sharing !

      Reply
    5. SJ Macleod says

      December 03, 2022 at 1:01 am

      I was thinking of making a keto wifesaver with pancakes instead of bread. Do you think these would work considering that you have to pour the liquid mixture of eggs etc. on it and let it all sit in fridge over night?

      Reply
      • Carolyn says

        December 03, 2022 at 5:49 pm

        I have NO idea what a wifesaver is!

        Reply
        • SJ Macleod says

          December 09, 2022 at 12:12 am

          Oh, it’s a layered breakfast that you make a day ahead. Normally it’s made with bread, cheese, bacon and a mixture of cream, eggs, onions poured over top and left to sit overnight. Then put butter on it and bake in the morning. Being on Keto and a non meat eater I was thinking of using keto pancakes instead of the bread and fake bacon. No worries. Just thought I’d ask.

          Reply
          • Carolyn says

            December 09, 2022 at 10:22 am

            Oh! That’s what I know as Breakfast Strata and I have a keto version! https://alldayidreamaboutfood.com/keto-breakfast-strata/

            Reply
    6. Nicole Solimine says

      November 20, 2022 at 11:00 am

      I didn’t use all the pancake batter can I refrigerate it or freeze it?

      Reply
      • Carolyn says

        November 20, 2022 at 2:51 pm

        I think it will thicken too much.

        Reply
    7. Melissa Kornegay says

      November 04, 2022 at 12:47 pm

      This is a wonderful recipe! I added a few tablespoons of protein powder and cooked leftover batter as waffles the following day. The batter did great in a Mason jar in the fridge. Had strawberries and whipped cream with them and they were delicious. I love the versatility of this recipe and the flavor and texture are great! Thank you!!

      Reply
      • Carolyn says

        November 04, 2022 at 12:59 pm

        Sounds fabulous!!!

        Reply
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