Rise and shine! This keto pancake recipe will make you fall in love with breakfast again. With just a handful of ingredients and a blender, you can whip them up in 30 minutes. And 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 you used to love. Stack responsibly, friends!
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!
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 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
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.