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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Can I use stevia if I don’t have Swerve sweetener ?
Sure.
I wish I had not payed attention to the 2 1/2 cups flour and just the grams since 250 grams is only 2 C
The batter was way too thick using 2.5C
Hoping they even turn out
250g is definitely not just 2 cups. Even the back of the Bob’s Red Mill bag has 1 cup at 110g.
I always weigh my flour after I’ve sifted it Google say 1 cup almond flour is 96 grams. Now I’m confused.
Well, the back of the packages always say 110g per cup and I measure it out by hand to about 100g to 105g (it differs slightly EVERY time). Don’t believe everything you read on Google! 😉
These came out great! I added cinnamon to my batter. I ate a fresh stack. I put the others in the freezer. I can’t wait to see how they hold up being reheated. Your recipes are amazing!
Thanks so much!
I just made these this morning and after trying several other keto pancake recipes, this is by far the best. This is definitely going to be my go to from now on. I did add a tsp of almond extract. They were so so good.
can i use olive oil instead of avocado oil?
Yes… I already mention that in the blog post.
Fantastic recipe, I find it’s better with 3 large eggs, and 3oz each unsweetened nutmilk and heavy cream, letting it rest in the refrigerator a vital step.
I am new to the keto diet and I really appreciate your recipes and cooking tips.
In these pancake recipes, would Monk Fruit work instead of using Erithmtol?
So take your bag of “monk fruit” and read the ingredient list. Chances are good that the first ingredient is erythritol… if so, then yes it works.
These are excellent. I got 16 little waffles using the Dash mini waffle maker (but made a second batch because I was feeding the whole family). I poked a few blueberries into each one before cooking.
Wonderful to hear!
How much THM baking blend can you use instead of almond flour? Almond flour just doesn’t taste right to me. Thanks!!!
Sorry, I don’t use it. I find it very dry and makes my recipes crumbly.
The best pancakes ever! My husband is picky about his pancakes and he loved it!
Thank you for another amazing recipe.
Leila
Made these this morning and my husband and grandkiddos 5 and 3 ate them. They are very picky eaters. My husband liked them also.
Great to hear!
Oh my goodness! These pancakes are off the chain! Easy to toss the ingredients into my blender, onto the griddle, onto my plate, and into my mouth!!! Even my carbaholic hubby enjoyed them. No, they aren’t your grandma’s pancakes- but they are now THIS GRANDMA’s go to. The recipe made plenty for our dinner and some for the freezer. Thank you, Carolyn!
These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again 🙂
Easy, delicious, and I LOVE that they’re Keto! This is perfect breakfast food… but we did it for dinner! Lol… a little bacon & eggs on the side & we were all set! So perfect!
YUM!!! I could eat these every morning!! They couldn’t be any easier to make & the family loves them!
Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!
So glad to hear it!