4.91 from 283 votes

Home » Keto Breakfast » Almond Flour Keto Pancakes

Almond Flour Keto Pancakes

Name: Easy Keto Pancakes Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

ByCarolyn Ketchum Updated onOctober 6, 2024

554 Comments

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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!

Recipe Print

A stack of keto pancakes on a white plate, with butter on top and syrup dripping down. Fresh berries are scattered around.

Rise and shine! This keto pancake recipe will make you fall in love with breakfast again. With just a handful of ingredients and a blender, you can whip them up in 30 minutes. And 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 you used to love. Stack responsibly, friends!

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!

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

4.91 from 283 votes

Easy Keto Pancakes Recipe

Servings: servings (20 pancakes total)

Prep Time 5

Cook Time 30

Total Time 35

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.

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

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Categories:

Dairy Free, Keto Breakfast, Low Carb,

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.

Free Bonus: Secrets to Keto Baking!

Carolyn Ketchum

I’m Carolyn, cookbook author, photographer, and unrepentant sweet tooth, I am devoted to creating delicious and innovative low carb recipes that don’t sacrifice on flavor. Keto has never been more delicious!

4.91 from 283 votes (18 ratings without comment)