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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Hi! This recipe looks delicious. My only concern is the sweetener. My husband doesn’t like the cooling effect (in the mouth) of erythritol, so Swerve is not an option. Please recommend alternatives. Many thanks 🙏
You can try what you like best, but if it’s allulose, they may brown overly quickly.
Just made this recipe and they are amazing! I love that I could blend them up in my vitamix! Such easy cleanup 👍
Delicious….my son even ate a few before he realised they were keto and thought they tasted great!
I made these for the first time today but I altered it a little and the consistency was still very good, I swapped 1 cup of almond flour for 1/4 cup of coconut flour they turned out amazing, one of my favorites now. Made 4 6 inch waffles and four Pancakes.
note to self do not adjust the flour exchanges to much! I doubled the recipe, but used a 1 for 1 of almond flour for a cup of coconut flour, I learned in a hurry the coconut flour is more dense made the batter thinker I also used four egg whites, and four eggs then just doubled the rest. I was worried as thick as it was that I many not get it right, but I added roughly a half a cup more almond milk a couple of egg whites more and about a 1/8 a cup of oil more also, all is I can say is amazing again. I love these pancakes, and waffles made both again.
Yes, Brian… I have written about that quite a few times, you can’t sub almond flour for coconut flour! Are you new to keto cooking? Glad it worked out okay in the end.
ya New but learning things as I go I am mainly doing carnivore but on the weekends have some pancakes and biscuits’
Feel free to ask me questions! I am well known as a keto baking/cooking expert.
Surprisingly good! I’ve been keto for about 8 weeks, with good health results, but am desiring “bread” type food (like pancakes). Most substitution recipes have been disappointing, but not this one. I’ll definitely make these pancakes again, and will be checking out your other recipes. Thank you, Carolyn.
Great to hear!
I made half a recipe of your pancakes with just 1Tblsp swerve and a dash of stevia and they were delicious. We topped them with fresh unsweetened strawberries and blueberries and a dollop of whipped cream sweetened with stevia. Even my very picky husband liked them.
This recipe was excellent as all your recipes. So appreciate the time you take to produce these great ideas. I recently trying to add more protein to my keto lifestyle. I’ve purchased unflavored whey protein powder. How can I substitute some of the almond flour for whey protein?
excellent recipe!
the change i made was…
Baked @ 375 for 15 minutes
I just made 1/2 recipe as a trial run. I used my small Ninja blender. I cut back a bit on the sweetener since I like to put an egg on my waffles so didn’t want them very sweet. I used granulated Allulose which I knew would probably darken my results but I am ok with that. I got 7 small waffles using my mini Dash. These are 5 star waffles, I’ll try making pancakes out of the batter next weekend.
Dee-lish! And they freeze well, too.
I have been making Carolyn’s recipes for a very long time and they are the best of the best. But for some reason none of her pancake/waffle recipes work for me. I decided to try this updated version this morning, it was so bad I had to throw the batter out, the taste was there but consistency was way off. I didn’t use any new products.I used my immersion blender and did the rest time, so thin and i did a trial one ..nope. I tried to save it by adding some more almond flour to thicken it up and it did somewhat..Am I the only one out there that has issues with this recipe and the other pancake ones..
I loved the recipe, made waffles & they were perfect.
I made this recipe for the first time today. Halved the recipe as only me doing keto. Used my ninja blender and they were thick (but not too thick) and luscious…..maybe try blending longer …for at least a minute or two. I find the immersion blender not fast enough and needs longer. You also really need to let final mixture sit for at least 5 – 10 minutes to ensure it thickens and settles – just like flour pancakes
I’ve tried many pancake recipes, bar none, this is the best! Loved them! Thank you so much!!
Great to hear!
The batter was super runny even though I let it rest for the required 5 minutes, or even longer. Should I add more almond flour? Let it rest longer?
More almond flour! Try another 2 tablespoons.
Thanks. You have terrific recipes, and I really appreciate the very quick reply!
Oops. Embarrassingly, I realized that when I converted your amounts to my needed portions, I miscalculated the almond flour. I am sure it would have been just fine otherwise. What I concocted was totally shapeless and in bits and pieces, but actually tasty anyway. 😊
AHA! I appreciate you coming back and letting me know because so often, people blame me for this and later readers only see the complaint. 🙂
Loooooove these pancakes!!! I had a not blanchet almond flour (gives a lot of flavour), and I used cashew milk and olive oil. And I added sugar because I made them for my non keto kid. 😃instead baking powder I used bicarbonate of sodium, and after airing for 5 minutes I squeezed a bit of lemon juice. Thank you for the recipe! I’ll try it without sugar tomorrow.
Make sure you have a wide spatula. These will not hold together in a flip. Lower the heat and when the bottom is really done, slip the spatula under it and pull it towards the center of the pan. Then roll it back into the space it was in. You can’t flip these like pancakes, which is one reason I am looking at the sheet pan pancake. Practice the bottom grab and pull toward the center then roll it back into the spot. Her comment to make them small resonates with me. Like, don’t make them any bigger than your spatula if you have to flip them like a pancake. They will not hold up like a regular pancake to the flip. With practice, it gets better.
Oh, that’s interesting that they were difficult to flip. Mine were very easy, I cooked small (5 cm are the easiest, when it’s 7-8 you need a second spatula). It was medium heat (3 out of 9 on the induction stove), under the lid – do we need the lid by the way?
Mine are never difficult to flip either, so I think it’s something with the commenter’s pan or stove.
Really easy a d delicious! Great the next day, too. TY!