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.
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!
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.
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.
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?
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.
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!