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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They look great, but I have a question. I have a strange preference for thinner (my mom said “rubbery”) pancakes. I usually just add a bit more milk to regular pancakes to keep them from being “too fluffy.” Can I do that here? Or do I need to change something else? I know it’s weird, but it’s a texture thing. Fluffy pancakes turn into a big, doughy, choking mass as I chew. I have the same problem with soft bread. Also, another weird one, could you leave the sweetener out to make these more like a soft flatbread, for a sandwich? I miss sandwiches. I don’t need to go fully keto, but I am trying to avoid type 2 through diet. I don’t want to add another pill to my “traveling pharmacy.”
You can certainly try!
Look no farther cause these are absolutely delicious! Even my kids and grandkids love them.
Pancakes are the best 🙂
Just really starting keto (kinda late in life – I’m a 64yr old grandmother!!).Very surprised that they held together well. I’ve had trouble with almond flour falling apart. I made Belgium waffles with this – it made about 4.5 waffles. They were delicious! Will definitely freeze the rest for later!
Enjoy!
made the waffles version, so beautiful and fluffy!
These were good…and EASY! Everything right in the blender. I halved the recipe because I was apprehensive of the almond flour (I rarely find recipes with it that I like). I could still tell it was in it, but it had no trouble eating them with butter and sugar free syrup!
Great texture & beautiful results! We added a little Maple extract to the batter for a bit of a flavor enhancer. Yum!
Recipe was easy to follow. Pancake have good flavor. They are a little more dense that I prefer; I might try thinning them out next time!
These pancakes are the best! The recipe is easy to make! I’m hooked! Barb
I’ve made this recipe many times, it has become my go-to recipe for waffles. So quick to whip up in my blender, and it makes a lot, so I store extras in the freezer for when I need a quick breakfast. The texture is great, and you wouldn’t even know they are keto! Thank you Carolyn, for another great recipe!
By far my favorite pancake recipe! Pancakes were one of the first things I searched for when I started this keto journey 6 years ago and I have finally found my go-to recipe!
This recipe is a breakfast staple for us. It’s so easy to prep the batter in the blender. We typically pour into a waffle iron cuz It’s faster than pancakes. I like to add some cinnamon and have also experimented with other extracts to make them apple-cinnamon or banana. Last time I used maple extract with a few chopped pecans. Awesome!
These taste amazing and simple to make. They require ingredients we all already have on hand, how great is that! Love the way they fluff up and cook so beautiful. Thanks😀
Thanks again my fellow Canadian. I love pancakes and now I can indulge even more with these. I love to sprinkle them with my favourite sweetener and freshly squeezed lemon juice. I just wish someone would invent a keto maple syrup that was sugar free but still tasted like maple lol. Keep it up Carolyn, I just love your recipes, and your style!
amazing recipe as usual 🙂 soooo easy to make, and taste incredible …. thank you
Made waffles twice everyone even my 20 month granddaughter likes them. Made a waffle sandwich with fried egg, cheese and monk fruit maple syrup. This is a keeper. Pumpkin waffles are next.
Nice!
Hi, can I use olive oil or butterinstead of macadamia oil? Thanks.
These take avocado oil, not macadamia. But yes, you can use other oils.