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 are really delicious pancakes, I’m actually getting ready to eat a couple of left overs from yesterday! I also think that this is the same recipe I used when I made waffles last time and they came out really good. I tried a keto waffle recipe once and it really was not satisfying, but this recipe was great! I love being able to make these and not have any distress from eating gluten as much as I like it, it does not like me. I am so happy you are the chemist/chef that can figure these recipes out that are so tasty and easy to make.
Wow. I’ve tried many different keto pancake recipes and non compare to these. They’re fluffy, hold together, and most importantly don’t taste like eggs!
Delicious!
So easy! Waffles are amazing. A keeper!
I have tried a lot of keto pancakes – these are by far the best – they cook and taste just like a non keto pancake!
Great recipe, only thing I don’t like is that you have to try unstick the pancake in all sides before flipping, but it’s more the almond flour rather than the recipe itself. But they taste as delicious as a normal pancake. Even my 8 yr old loves it and he’s real picky. Thanks!
I think you might need to try a different pan! 🙂 Something a little more non-stick.
Unbelievable! So good! These taste no different than regular pancakes. And I love making the batter in the blender. Thank you, Carolyn, there are no words to express the gratitude for your recipes and being able to eat such Delicious food without the sugar!
So glad you liked them!
Thank you for this recipe, I make these into waffles for my T1/Celiac son, they don’t cause a spike in blood sugar and he loves them ❤
I am so glad!
Best ever, I make waffles with this batter. I make it for my grandchildren, and my adult children. all carbivores. They say these are the best ever, and are a little surprised that I’m eating them. The surprise is that they are low carb. Also great for sandwiches too. Thanks again for another fantastic recipe.
Thanks!
I plan to try this but first I need to know if your recipes work with whole milk in place of the almond milk. I notice you often call for almond milk, but I prefer to use whole milk in all my recipes. Thank you.
Any liquid should work. But milk has higher carbs.
Thank you Carolyn. I have not tried this recipe but can I sub whole milk for almond milk?
Sure!
If you do not have a restaurant high power blender, do not try these. I used a regular blender and followed the steps to the T. The dough is so thick you have to add water and even then the cooking takes a lot longer than for the coconut flour pancakes and they almond flour pancakes in this recipe taste grainy and raw. Disappointment and frustration. I have been following Carolyn for a few year had a few disasters all of my own doing but the recipes are for the most part easy and tasty. This one not so much.
This makes a perfectly good pancake, great to add what ever you want, be it blueberries or chocolate chips. Good texture. It’s my go to!
They’re so good.
They’re sooooo good!
Soft, fluffy, tasty, and easy to prepare, cook, and store.
I made half a batch at first and was so impressed I made a full batch to freeze as part of my meal prep for the week.
Wish I could live off of them!
Great to hear!
I made this recipe for the first time . The only thing I changed was I used coconut oil. I didn’t have avocado oil& my eggs were not room temp. So I couldn’t do the butter. I didn’t get 20 pancakes though? I did everything else like you said.
I’ve haven’t yet to try this recipe , Liz but will do.