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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Recipe turned out good! Taste was nice. Took a bit longer to cook than I expected.
These are so good! I like to add a few blueberries to them in the pan for a weekend breakfast treat.
This was my reward! Started my morning in a high-wind rain storm dismantling the RV screen house and retracting the awning; next, literally spilled the milk (HWC) all over the mini-fridge and RV floor. Promised my husband waffles, so I made 1/2 a recipe using my immersion blender. Heavenly!!! As always, this recipe is perfection, even under adverse conditions. Light and tasty, even plain or with just a little butter. Hubby wants a second batch – maybe later!
These are a regular weekend treat! They are easy to make and everyone likes them! I can do a double batch and freeze for weekday breakfast or dinner really. I add almond butter to mine while my girls add Grandpas Maple Syrup as is a treat as he past this last March. Thank you for sharing as we do enjoy these easy made pancakes!
These are a favorite at our house! Have to sub out the avocado oil due to an allergy but olive oil works great
I made this before Christmas, however I made the mistake of adding protein powder to the recipe. I tried to use it on my waffle maker and it was too sticky, a complete mess. I then used the rest of the dough just on a frying pan to make round and small pancakes and it worked well. Taste was good and my husband liked them! So make sure you don’t change the ingredients. 😉
Delicious!! I have made these several times, and my family loves them! These are my “go to” pancakes. Perfect as waffles, too. Thanks for such a great recipe!
This recipe makes great waffles. So easy to make and the extra waffles freeze beautifully. I sometimes use coconut milk and they come out great. Glad I found this recipe.
Hello!
I love all your recipes. I went keto in 2020 and made many of your recipes and own 4 of your cookbooks!
My question to you is, I’d like to sub some lupin flour for almond flour for less calories and fat. Do you have a ratio of lupin flour/almond flour that I could use?
I know you don’t get good results using all lupin flour.
Thanks again!
I am sorry, I don’t use it. It seems to spike my blood sugar. I would probably recommend replacing no more than about 1/2 cup of the almond flour. But you may need more liquid.
so Yummy I added orange extract instead of the vanilla to change it up a bit sprinkled with keto powdered sugar
These are so yummy. I am glad I can use my blender to mix up all the ingredients. Saves on using so many bowls to mix wet then dry. Thanks for a great recipe for delicious pancakes Carolyn.
Wow, these pancakes are amazing!
I’m glad I took the baking challenge.
My next challenge is to stop eating them before the whole batch is gone!
My fav breakfast recipe, i make it often. Made this into waffles today and they turned out very well!
Made these pancakes again today – they are a family favorite. No one can tell they’re gluten free and Keto-friendly! Absolutely as easy as when I used to make pancakes with a mix! My one tip is that sometimes as I work through the batch, the mix starts to get a little thick; I just stir in a bit more almond milk. So good, and they freeze well, too!
I love, love, love these pancakes! Using the blender is genius and cleanup is a cinch. I pair them with ham or sweetened cottage cheese to up the protein. We also use these for sandwiches…they are great with ham and cheese.
I love these pancakes. I ate mine with butter and Choc zero Nutella. I fed them to my husband who will not eat sugar-free anything he said they’re not bad but he don’t want them because he don’t like the almond flour. Do you have any suggestions for him? Does anyone have any suggestions on how to make a very stubborn, insulin-resistant, fungus-growing Man into a sugar-free man? Ellenbrown
Ooooh, that’s tough. Sounds like a little bit of stubbornness on his part.. .what does he say he doesn’t like about it?