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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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!
love your recipes
Pretty easy and delicious recipe, would highly recommend
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.
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.
these were AMAZINGLY EASY to make…light and fluffy…I couldn’t believe I made them myself! Love your site!
Thanks so much!
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!
You need a better almond flour.
I almost always sift my almond flour this might help you too, blend well….
Has anyone tried making these without the sweetner? I just don’t have any. I’m curious if it would still turn out.
They will turn out fine but will taste more like bread rather than pancakes.
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!!
That’s wonderful to hear!
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!
Delicious with pecans !
Thanks for this
but the amount of scrolling I had to do to get to the actual recipe 💀
You don’t have to do any scrolling. That’s what the Jump to Recipe button is for.
Just got at the very top jump to recipe. No scrolling that way.
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!
I can have pancakes again! These were so delicious and easy to make. They will be a favorite in our house!
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!
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.
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!!
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.