This keto pancake recipe will make you fall in love with breakfast again. They deliver all the golden brown fluffiness you crave without derailing your low carb goals. With a pat of butter and a drizzle of homemade keto maple syrup, you won’t miss the carb-heavy pancakes. Stack responsibly, my friends!
Nothing says “rise and shine” like a stack of warm pancakes. And I have any number of delicious keto pancake recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for a pancake in a mug.
But these easy almond flour pancakes are my absolute favorite. One bite and you will understand why!
★★★★★
Heather says: “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!“
Must Try Pancake Recipe
I first debuted this keto pancake recipe in my cookbook, Easy Keto Breakfasts, and it was an instant hit. Readers rave about them because they are:
Ingredient Notes
- Almond Flour: Make sure you use good finely ground, blanched almond flour for the best pancakes.
- Almond Milk: Any low carb milk will work here, or you can use half heavy cream and half water.
- Avocado Oil: Using a liquid oil helps give the batter a better consistency. Melted butter or coconut oil tends to make it overly thick.
- Sweetener: Feel free to use your favorite sweetener. Do note that allulose may make the pancakes a lot darker.
- 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.
How to Make The Best Keto Pancakes
- Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
- Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt and blend again.
- Form the pancakes: Add several tablespoons of batter to a hot killet and spread into a 3 or 4 inch circle. Let cook until the edges are set and bubbles appear in the top.
- Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side.
Carolyn’s Tips for Success
A blender really makes a difference to this recipe. It makes the batter more cohesive as well as whipping air into it, so the pancakes come out fluffier and lighter. You may be able to achieve the same results with an immersion blender or a food processor.
Let the batter rest a few minutes after blending. 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.
Keep the pancakes on the small side (no more than 4 inches across) so they are easier to flip. I use a very thin bladed spatula and I wiggle it under one edge, and then quickly flip over.
Serving Suggestions
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon.
You also have many wonderful choices for toppings. You can make some of my Keto Maple Syrup, or purchase a pre-made version (I like this one made with allulose). Other topping ideas include:
Easy Keto Pancakes Recipe
Ingredients
- 4 large eggs
- ¾ cup (187.5 g) almond milk
- ¼ cup (54.5 g) avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups (265 g) blanched almond flour, (about 250g)
- ¼ cup (45.5 g) 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
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.
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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I made this as waffles. When I had gestational diabetes 10 and 8 years ago, this blog kept me going. I used to make an older waffle recipe from the blog that is fantastic but has more steps. Today I used this with my Cuisinart double Belgian waffle maker. Using 1/2 cup of batter made 6 waffles. I set the color on 4 1/2. Initially I thought it filled the wells enough and didn’t bother to spread the batter… they turned out lighter and better when I quickly used the side of the cup to spread the batter a bit. When they come out, they are a bit soft and delicate to take out, but harden a bit as they cool. I would error on them being a bit light. Leftovers are going in the freezer for quick breakfast option. They were truly lovely with a bit of whipped cream and a sprinkle of blackberries. Thanks so much for all of your recipes!
Delicious waffles! I had to blend up in my food processor as my blender is to small and the batter came out perfect! Thanks Carolyn for another outstanding recipe ❤️!
Three questions: I’m not a fan of almond milk. Could I use two percent? What could I use instead of the sweetener? Last, I have a large container of vegetable oil. Could I use that instead of the avocado oil?
So basically you want to change the whole recipe. I suggest you just go for it and experiment, since I did not test my recipe with those ingredients.
Absolutely delicious!
I halved the recipe and made a few minor modifications:
-omitted the sweetener
-use twice as much vanilla extract as listed
-add orange and/or lemon zest to the batter.
The texture and flavor is excellent!
These are delicious! I’ve tried several keto recipes but these are the first I’ve actually enjoyed! Will definitely make again.
Can I make the batter ahead the night before letting it sit in fridge?
No, it will be much too thick.
Not sure what I did wrong. I followed recipe and used blender. Batter was thin so pancakes were very thin. I did wait the 5 min for batter to thicken. My pan was also smoking thought the avocado oil but switched to coconut oil and did the same. The pancakes dd have a good taste. Maybe better luck next time!
If your batter was that thin, something went seriously wrong. I think you may have mis-measured.
Really delicious
Hi Carolyn (: I love keto pancakes, I want to try your recipe soon. I’m thinking of trying half melted butter with the other half melted coconut oil. I will use almond milk for the liquid since I usually have it in my fridge. Hope this works. I don’t use avocado oil. I had a bad taste experience with it before and it turned me off of it. Do you taste it in this recipe? Thanks for all your genius recipes.
YUM, YUM, YUMMY!!!! I just finished shoving my face with a double serving size! These are a huge weekend game changer for me and my daughter! I made mine into waffles so that I could precisely portion control (I track my macros super strictly) and I only made 1/2 recipe since I don’t have freezer space for a whole batch. This is by far the easiest and best tasting waffle recipe with the added bonuses of being dairy-free and keto!
Just made these today (waffles), and they were very good. Thank you. I used coconut oil as I didn’t have avocado oil. I topped them with blueberry syrup I made and whipped cream. Yum! Hubby liked them too!
I was craving pancakes and this recipe is AMAZING!!! Better than non-keto pancakes! Had to freeze what was leftover so I wouldn’t eat them all. Then I had to go buy 2 more of your cookbooks on my Kobo! Thank you for all your terrific recipes. It makes heathy eating much more sustainable.
Happy Valentines Day! I made these this morning – added a dash of cinnamon to the batter. They were delicious and perfect texture. Finally I’m able to have a pancake that doesn’t taste so grainy. I also sifted the almond flour before mixing. We had this with fresh blueberries, keto blueberry sauce and of course… butter! Thank you!
This was a 5 star rating – apologies not sure why it posted only 2
Thanks for the heads up. I was wondering why it got such a great review and only 2 stars! I’ve edited it for you to remove the star count altogether.
Very first time making keto pancakes and I was FLOORED!!! Incredibly sweet, fluffy, delicious, and low carb?! What sorcery is this?! Thank you thank you THANK YOU!!! I am your groupie forever!!!
Thanks!
I don’t usually like pancakes and have just started doing keto…..LOVE them! Not eggy at all. This is a go too recipe for me! Thank you!
The best almond flour pancake recipe I have ever tried, and I have tried many in my 10+ years of low carb and grain free eating! I was about to give up on almond flour pancakes. Keep doing what you’re doing! You’re recipes are my favorite!
I’m always skeptical of keto pancake recipes because there are so many and I’ve tried a ton of them… but my search is over because these are the best pancakes I’ve ever had. You know that soft pull apart texture that flour pancakes have- these have that! Not eggy or rubbery or dry- just perfect! I had some OOOflavors “French toast” drops that I added to a batch- also very good!
So happy to hear it!