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!
Jump to:
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 ⅓ 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.
Ahuda says
The batter was super runny even though I let it rest for the required 5 minutes, or even longer. Should I add more almond flour? Let it rest longer?
Carolyn says
More almond flour! Try another 2 tablespoons.
Ahuda says
Thanks. You have terrific recipes, and I really appreciate the very quick reply!
Ahuda says
Oops. Embarrassingly, I realized that when I converted your amounts to my needed portions, I miscalculated the almond flour. I am sure it would have been just fine otherwise. What I concocted was totally shapeless and in bits and pieces, but actually tasty anyway. 😊
Carolyn says
AHA! I appreciate you coming back and letting me know because so often, people blame me for this and later readers only see the complaint. 🙂
Dina says
Loooooove these pancakes!!! I had a not blanchet almond flour (gives a lot of flavour), and I used cashew milk and olive oil. And I added sugar because I made them for my non keto kid. 😃instead baking powder I used bicarbonate of sodium, and after airing for 5 minutes I squeezed a bit of lemon juice. Thank you for the recipe! I’ll try it without sugar tomorrow.
Janet Ashley says
Make sure you have a wide spatula. These will not hold together in a flip. Lower the heat and when the bottom is really done, slip the spatula under it and pull it towards the center of the pan. Then roll it back into the space it was in. You can’t flip these like pancakes, which is one reason I am looking at the sheet pan pancake. Practice the bottom grab and pull toward the center then roll it back into the spot. Her comment to make them small resonates with me. Like, don’t make them any bigger than your spatula if you have to flip them like a pancake. They will not hold up like a regular pancake to the flip. With practice, it gets better.
Dina says
Oh, that’s interesting that they were difficult to flip. Mine were very easy, I cooked small (5 cm are the easiest, when it’s 7-8 you need a second spatula). It was medium heat (3 out of 9 on the induction stove), under the lid – do we need the lid by the way?
Carolyn says
Mine are never difficult to flip either, so I think it’s something with the commenter’s pan or stove.
Linnie says
Really easy a d delicious! Great the next day, too. TY!
Becca says
This recipe is SO good! My whole family loves it. I was craving blueberry waffles and it was so easy to whip up. Thank you so much for giving us these delicious recipes!
Peggy Wells says
love your recipes
C says
Pretty easy and delicious recipe, would highly recommend
Carla @ Foodie Digital says
Made these pancakes for the family since my husband is trying low-carb – they were a hit! Love the tip to let the batter rest – I think that makes all the difference in making almond flour pancakes you can flip without having them fall apart.
Janet Ashley says
Thank you for that comment. It did get much better as time went on. Wait until the batter is really thick – it won’t run all over the pan, it will stay in place to make a higher pancake, and the more you cook the underside first, the easier it is to flip.
Laurie Edel says
these were AMAZINGLY EASY to make…light and fluffy…I couldn’t believe I made them myself! Love your site!
Carolyn says
Thanks so much!
Patty says
Did yours have a grittier texture? I’m new to the whole almond flour thing and guess I gotta get use to the texture. Taste was good and I loved the sugar free syrup!
Carolyn says
You need a better almond flour.
Amber says
I almost always sift my almond flour this might help you too, blend well….
Chrissy Swan says
Has anyone tried making these without the sweetner? I just don’t have any. I’m curious if it would still turn out.
Carolyn says
They will turn out fine but will taste more like bread rather than pancakes.
Gay Hartfiel says
My kiddo and his girlfriend, who’s gluten free, LOVED these. I made your maple syrup for my husband and I, last week, and it warmed up nicely and all of it was delicious! A big Thank you!!
Carolyn says
That’s wonderful to hear!
Rebecca P. says
thank you so much for this recipe I’ve been wanting one. I will let you know how they turn out for me. thanks again and love your recipes so much!
Alexa says
Delicious with pecans !
Jay says
Thanks for this
but the amount of scrolling I had to do to get to the actual recipe 💀
Carolyn says
You don’t have to do any scrolling. That’s what the Jump to Recipe button is for.
Amber says
Just got at the very top jump to recipe. No scrolling that way.
Sandra Marlow says
I”m not a huge pancake maker, always a bit too much work for me. But this recipe is the easiest ever! They cook up quick and are as tasty as can be. Thanks so much, Carolyn!
Charity says
I can have pancakes again! These were so delicious and easy to make. They will be a favorite in our house!
Tammy says
I loved these pancakes SO much!! They were super easy to make and so delicious! I can’t wait to try them as waffles. Thank you for this wonderful recipe!
Claire McGuire says
These are the best Keto pancake recipes I’ve tasted so far. My whole family enjoyed them as well. They’re really easy too. These and your pumpkin pancakes are now my go-to pancake recipes.
Debra says
FINALLY!!!
A low carb recipe that delivers what it promises. I’ve tried MANY recipes using almond flour many times, and always had mixed results, and moat of them poor.
I made this recipe this morning, adding no fake or real sugars, and they turned out perfectly!
I halfed the recipe for hubby & I instead pureed 3/4 cup thawed strawberries and 1/4 cu local maple syrup, and added crushed walnuts for the tops. DELICIOUS, satisfying & light.
I’ve already printed off the recipe. It’s the only one I’ll ever use. Tge search is over!
Thank you for a winner!!
Stephanie says
Great recipe! My whole family loved them. I had to make a second batch just so I could have some. I made some waffles as well. They were awesome as well. Thank you, All Day I Dream About Food.