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!
I am new to gluten-free cooking and was excited when I found this recipe! I love the flavor! They cooked up well, but ended up very crumbly on the plate. It’s this normal or something I did wrong?
They shouldn’t be crumbly so a few possibilities… what brand of almond flour? What kind of sweetener?
A high-quality blender really makes a difference with this recipe. I made these pancakes before with a cheap blender, and they were good but nothing I’d crave or rush to do again. I made them today with a premium brand blender, and they were AMAZING. Super light and airy – Who knew almond flour could be so fluffy! I can’t wait to try this batter for waffles.
Fantastic!
Hi I was wondering if I could use MCT oil in this recipe? I am so excited to try these this weekend!
I can’t see why not!
Do these require the 1/4 cup sweetener? I have a regular pancake recipe, no sugar.
It’s not required for consistency but they will taste better for most people.
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!
yay!
These are really delicious healthy pancakes!! Thanks for the recipe!
these pancakes are a favorite of mine – especially when I want a sweeter breakfast but dont want to ruin my healthy eating habits!
Thanks!
This recipe delivered the best texture! I am so excited I found this recipe.
Any advise on making a smaller batch! It’s just my hubby and I eating 🙂
Sure, just cut it all in half.
I have been doing keto for six weeks now. I am a dessert person. I am a bread person. It is hard to not be able to have those things. I made these pancakes for myself this morning and they were delicious. I found a keto friendly “maple syrup” and ate these pancakes with butter on top and the syrup. Very tasty. I added a couple pieces of bacon and a cup of coffee to my breakfast and did not feel like I was on a diet at all. I will definitely be making these again!
So glad to hear it!
Just made these for my breakfast as waffles! I added a couple of chopped pecans and allulose syrup and topped that with butter. Yum! They are absolutely incredible!!! So glad I ordered two of your cookbooks this weekend too! Bravo Carolyn…these are delicious. Thank you!
How did you know I had just bought keto syrup? ???? Besides melted butter or avo oil what would be an acceptable substitute?
Thanks for the recipes it has helped me venture off into delicious baking!
Really any liquid or melted oil, although sometimes when you add melted coconut oil, it thickens the batter a bit much.
Even subbing keto maple syrup in place of some of the almond milk?
What can I use for syrup?
This is my favorite https://amzn.to/3ALWS08 (affiliate link)
Made these for the first time this morning. As mentioned in the notes, I did substitute watered-down heavy cream because I didn’t have almond milk on hand. I also sprinkled each pancake with a few frozen blueberries before flipping. Then I drizzled each serving with a little sugar-free syrup. Oh my!!! I am so excited to find this wonderful recipe. It is going to be my new Sunday morning happy splurge.
So glad you liked them!
Oh my! These are the most delicious pancakes ever!
Thank you so so much!
I don’t have almond milk…what could I use instead?
A mix of cream and water is fine.
I’m still adapting to a low sugar lifestyle. I saw someone else make almond flour pancakes and wanted to make some. But I wanted to make sure they turned out good. I’ve tried other recipes and been very disappointed. This recipe had good reviews so I tried it. They were really good.
Just finished eating these most delicious pancakes. The blender was the trick. Usually almond flour products are gritty. The flavor was perfect. Next I’ll add cinnamon since Fall is right around the corner. Better yet, I’ll try your pumpkin pancakes. Thank you for all your recipes. You make the Keto lifestyle much more manageable.
Carolyn, do you think that this would be a good batter for corn dogs? I just may have to try……. 🙂
The trouble is that the minute you put them into hot oil, the batter will disintegrate. It has no gluten..
Oh! I didn’t even think of that… which is why I turned to the expert! Thanks 🙂
I’ve found fathead dough fries up pretty well. Carolyn has a coconut flour dough in her bagels recipe that is great, I’ve used it for fried empanadas. I’m using it to make corndogs next weekend, and adding some corn extract to the dough.
Carolyn: thank you SO much for this recipe. It is a keeper. I am not a pancake person and I loved these! Now that’s saying something, you think?? Thank you again.
easily the best keto waffle recipe i’ve ever made!!
sooo tasty. thank you for this! feels so good to not waste expensive ingredients; it can be a crapshoot sometimes, lol.
<3