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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These came out delicious. I used coconut milk instead of almond milk as I was out. I paired it with two slices of bacon and cold brew with mct oil powder.
I’ll be making this recipe again!
IF I COULD GIVE 10 STARS…. I WOULD.
Carolyn, your keto almond pancakes recipes is WONDERFUL.
Been craving waffles, so instead of pancakes, used my waffle maker.
When I found this, I knew they had to be made ASAP!! However didn’t have
almond milk or avocado oil. used heavy cream and melted butter instead.
AMAZING!!
THANK YOU FOR THIS RECIPE
Caroline, you’ve outdone yourself with this fantastic recipe! I bought a waffle iron a few days ago and have been trying out different recipes in preparation for our annual Shrove Tuesday pancake/waffle dinner. Your Keto almond flour pancake recipe makes glorious waffles that are almost indistinguishable from the traditional wheat flour and white sugar ones. And it’s such a nice, big recipe, too. It makes 10 waffles on my traditional-style, non-Belgian iron. I’m thrilled with them and know they’re going to be regular fare in my kitchen.
So glad you like them!
Thank you, thank you!! I’d given up on making waffles since eating grain free, but these are wonderful!
So glad to hear it!
So delicious! Dug out waffle maker which hasn’t been used in years (because…hello…butter in the pockets!) and they turned out great! Thank you yet again for another wonderful recipe ????
These were delicious. I made a double batch as waffles and got 16 waffles using 1/3c batter. I like the waffles since you don’t have to flip them to cook on both sides.
Hi Carolyn do you think this recipe would work with egg replacer instead of eggs?
I have no luck with egg replacers and pancakes so I have to say I am not hopeful.
Thank you Carolyn, these are the first keto pancakes my daughter actually enjoys! I’m so excited to add them to her breakfast rotation. It makes our way of eating a little more “normal.”
Definitely getting this new book as well. I’ve loved all of them!
Wow, these are outstanding. Light, fluffy waffles…just like the real thing…only better. Another hit from your kitchen!
Ok, THANKS! So I’ve been doing LCHF since Atkin’s days. The pancakes/waffles I recall the most were made with Atkin’s Mix,.. a mixture of soy flour, bran or oat fiber, and vital wheat gluten, (if I remember correctly,) to which you added packets of Sweet-n-Low. Needless to say, I didn’t have waffles very often. I more or less forgot about them for years. But I’ve been following you for a couple years now, and I saw this recipe and it was soy-flour-free, so I thought, I have all these ingredients… why not!? Well, they’re nothing short of fabulous. Thanks, just THANKS.
I cannot wait to try these! They will be a nice option for a quick handheld breakfast while driving to work. I’m VERY last minute. Grab and go is the name of my game.
Just tried the pancakes and they were delicious. Only thing was they weren’t as fluffy as I wanted. Followed recipe to the letter except substitute melted butter instead of coconut oil, didn’t have any. Any suggestions. Thanks again.
Dan
These are amazing! I thought I loved the coconut flour pancakes in EKK, but these blow them out of the water! Congrats on another amazing recipe! I have all of your cookbooks so far and I plan to get the easy keto breakfast book when that comes out as well! Whenever someone asks me for great keto recipes, I give them your website and book names, you are one of the few low carb bloggers I trust!
I have been longing for a waffle and this recipe works amazingly with waffle maker as well. Thank you for the brilliant work.
So glad you liked it!
Carolyn you have outdone yourself with this recipe! I saw all the rave reviews in your facebook group and gave them a try this morning. Hubby loved your coconut pancakes, but these will be our new go-to recipe! Can’t wait to try them as waffles!
So glad to hear it!
Hello! Can another type of sweetener be used instead? Thanks!
I think this recipe can probably handle any sweetener.