This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving!
Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!
I have a bit of a thing for keto pancakes. Have you noticed?
I have any number of recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.
But these easy almond flour pancakes are my family’s favorite. We make them almost every weekend. They are so simple to make and they have that classic pancake flavor. The batter makes great keto waffles too!
Why you’ll love this recipe
These keto pancakes have minimal prep time and minimal clean up. Because you blend everything together in a blender, the batter takes only about 2 minutes to whip up.
And they have a light and fluffy consistency, with no grainy or eggy texture. The blender helps combine the almond flour, eggs and other ingredients, and it also whips air into the batter.
Best of all, they refrigerate and freeze really well, so they’re great for meal prep and make-ahead breakfasts. We make up a big batch on the weekend and eat them all week long.
They can be made completely dairy-free, or not. That’s up to you!
Reader Testimonials
TESTIMONIAL “Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!” –Vivace
“These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again ????” — Eden
“OMG, thank you for giving me back my pancakes. I’ve tried many different recipes and mixes, and they always had a granular texture. These were perfect in every way!” — Heather
Ingredients you need
- Almond Flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. It makes a big difference!
- Almond Milk: I recommend using half water and half heavy cream if you want to swap out the almond milk. Heavy cream alone makes the batter too thick and the pancakes become more dense and heavy.
- Avocado Oil: I recommend using a liquid oil in these keto pancakes. You can use other oils but I find that melted butter or coconut oil tends to thicken the batter and make it hard to get out of the blender. Avocado oil also makes these pancakes dairy-free.
- Sweetener: This recipe doesn’t depend on the sweetener for consistency so almost any granular sweetener should do. But allulose makes keto baked goods brown too quickly and your pancakes may end up quite dark.
- Eggs: You need more eggs than for regular pancakes but the results are not eggy at all!
- Pantry staples: Vanilla extract, baking powder and salt
Step-by-step directions
1. Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
2. Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt. Blend to combine and then let the batter rest 5 minutes to thicken.
3. Form the pancakes: Add about 3 tablespoons of batter to a hot, greased skillet and spread into a 3 or 4 inch circle. Repeat with more batter until the skillet is full. Let cook until the edges are set and bubbles appear in the top.
4. Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side. Repeat with the remaining pancake batter.
Recipe tips and FAQs
Use a blender: I call this out numerous times, but it really helps make the batter more cohesive and lighter. You can even use an immersion blender or a stand mixer – anything that really beats the ingredients together and whips a little air into the batter. I use this same trick for other almond flour recipes like keto crepes and keto blueberry muffins.
Let the batter rest: This is another useful tip for perfect keto pancakes. It allows the almond flour particles to absorb more of the moisture from the eggs and liquids. The batter will thicken and the pancakes will be less likely to fall apart.
Frequently Asked Questions
This pancake recipe is made with almond flour, sweetener, eggs, oil, almond milk, vanilla, and salt. You can add in blueberries, chocolate chips, and other flavorings like cinnamon or caramel extract.
This keto pancake recipe contains 6.6 grams total carbohydrate and 3.1 grams of fiber per serving. That means they have 3.5 grams of NET CARBS per serving.
Keto pancakes lack gluten and starch, so they tend to be more fragile than regular pancakes. However, preparing the batter in a blender makes it more cohesive. It breaks down the eggs and the almond flour, allowing them to combine better so the pancakes hold together.
Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.
Serving Suggestions
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon or other spices.
Many readers want recommendations for sugar-free syrup to top the pancakes. I purchase sugar free maple syrup from All-U-Lose on Amazon, which is the closest to the real thing in taste and consistency.
But you have some choices for homemade keto syrup as well. Try Keto Pecan Praline sauce or wild blueberry syrup. And strawberry rhubarb sauce is perfect for a spring brunch.
I also love to eat these keto pancakes with a smear of peanut or my homemade sugar-free Nutella.
More easy keto breakfast ideas
- Baked Keto Oatmeal
- Savory Cheddar Zucchini Waffles
- Keto Sheet Pan Breakfast
- Easy Keto Cinnamon Crunch Cereal
- Keto Maple Breakfast Cookies
- Chorizo Egg Muffins
Easy Keto Pancakes Recipe
Ingredients
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups blanched almond flour, (about 250g)
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
Instructions
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
To Make Waffles
- Preheat the waffle iron and lightly grease.
- Add about 1/3 cup of the batter to the center of the iron and gently spread to the edges. If you have a large, deep Belgian-style waffle maker, you will need to add more batter.
- Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
- Remove the waffles and repeat with the remaining batter. You will get about 8 regular 8-inch circular waffles or 10 4-inch square Belgian style waffles.
Video
Notes
Tips:
- As always with keto pancakes, keep them on the small side so that the are easier to flip.
- If you find your batter thickens too much, add a little more almond milk and blend again.
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!
I have been longing for a waffle and this recipe works amazingly with waffle maker as well. Thank you for the brilliant work.
So glad you liked it!
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!
So glad to hear it!
Hello! Can another type of sweetener be used instead? Thanks!
I think this recipe can probably handle any sweetener.
Will the batter last overnight in the fridge to use two days in a row for waffles?
No it will get too thick as it sits.
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.
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!
So delighted to hear it!
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. 🙂
How new is your baking powder and what brand of almond flour?
I made these tonight for dinner. Best low carb pancakes ever.
So glad to hear it!
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!!!
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?
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.
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!
Thanks so much!
Made them today for my husband and me. They were very good! He even liked them! Thank you for the great recipes!
I am so happy to hear that!
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!
Just ordered your new book and eagerly awaiting its arrival!! As always thsnks for all the fantastic recipes and blog posts!
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!
Your coconut flour pancakes used to be my go-to, but THESE are truly the best keto pancakes I’ve ever had!
Wow, thanks Pan!
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
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.
Enjoy!
You can easily leave out the sweetener.
Yummy looking forword to pancakes this morning !
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.