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 pancakes are amazing, taste delicious and so easy to make – however, even tho i followed the recipe exactly mine did not rise and were not fluffy. anything i should look at to change that? maybe my baking powder needs to be replaced with a fresh one?
That would be my first guess, your baking powder.
I’ve gotta say you are right! These are the best Keto Almond flour pancakes I have made. They are soft, fluffy and delicious! I have made several Keto pancake recipes and this one will now be my only recipe. I also love how easy they are to whip up and cook. No struggles while flipping them. I have since bought your “Everyday Ketogenic Kitchen” cookbook and am excited to try more of your recipes. Thank you so much!
This is our favorite recipe for pancakes and waffles. I was thinking of making pumpkin pancakes using this recipe. Any recommendations on the amount of pumpkin and what it would swap out? Going to dig a little and see what I may find. Thanks!
I liked these. These are the first keto pancakes I’ve made. I substituted heavy cream for the oil and almond milk because I didn’t have any almond milk at home. They were delicious and I put lots of butter on top. Thank you for sharing the recipe!
I don’t usually leave reviews but I had to remark on this recipe. It is amazing! These truly taste like “normal” pancakes. And they freeze nicely compared to some low carb pancakes I’ve tried which tend to crumble apart. Also, I didnt experience the egginess others have mentioned at all, they were perfect. If you’re looking for a great pancake syrup, try choc zero maple vanilla syrup its divine and thicker than Lakanto.
First time cooking keto pancakes- they were wonderful! Didn’t use a blender just mixed it by hand- couldn’t have been easier!! Delicious- served with yummy blueberries and no sugar maple syrup- will definitely make again.
Is there a sugar free syrup you would recommend with these pancakes?
This is the one that tastes most like real maple syrup. https://amzn.to/2VWHISZ
Just tried this recipe for the first time for pancakes. Love the fact I used my old beat up blender! Substituted Lankanto Monkfruit sweetener 1:1 and it came out yummy! We had Lankanto Monkfruit Maple Syrup as a topper and at 1/4 cup measured pancakes, yielded 16 pancakes. Ate a few today and wil be testing freezing/defrosting this weekend. Thank you for your recipe! Hope to test out more in the near future! Love your videos!
on ira chercher un grand tim glacé au caramel dimanche le 22 septembre 2019 on ira chercher un grand tim glacé au moka mercredi le 25 septembre 2019
These were the best waffles. I got 19 when I used my small waffle maker. I’m going to make a half recipe and leave out the vanilla and sweetener and use garlic and onion powder. I was hungry at lunch so I used 2 small waffles for my bread with mayo deli chicken and pepper jack cheese. It was like eating a
Hawaiian Roll. I’m so excited about the possibilities of what I can make with this recipe. Thank You
This is my first recipe of yours and I really enjoyed it! I was tried of eggs and this satisfied my pancake craving! Even my picky toddler ate them. I’ll definitely be looking for more recipes to try.
I LOVE these waffles SOOO MUCH, and have used the recipe numerous times for pancakes and waffles , but last night I really needed some bread–i REALLY wanted a burger with a bun, but instead, I took this recipe, cut it in half, used just one egg and one egg yolk (which was all that was available) omitted the sweet stuff-(swerve and vanilla) and added garlic powder and fresh rosemary–the result VIOLA, was savory and SPECTACULAR!! it was better than any keto bread i have tried or made, and it had a nice slight toasty crunch from crisping in the waffle iron. OMGosh, you have saved my life once again! Sure, the triangle shapes made by the waffle iron made it split into 4 pieces, but i did not care, plus, the cheese and avocado held those in place. again–spectacular!! Thank you!!
I grew up eating buckwheat cakes so I actually enjoy the texture. Great recipe!
So yummy! I loved how fluffy they were.
These are sooo good! I’ve tweaked them a little after I made them the first time… but even the first time my super picky non-Keto kids ate them like, well pancakes, actually! I’ve subbed 1/4 c of heavy cream for 1/4 c of almond milk and a 1/2 c of ground flaxseed for 1/2c of almond flour. Also we straight up add a tsp of maple flavoring to the batter so we can skip the syrup-great with just butter or butter and a little peanut butter! Thanks for bringing pancakes back into my life!
OOOOOMMMMMGGGG!!!!! THANK YOU…THANK YOU….THANK YOU! These are TRULY the best almond flour pancake/waffles, I have found! I made them as waffles and am so happy, I can’t contain myself! I am not doing Keto; however, I am always on the look out for sugar-free, no/low carb recipes for my favorite foods and this is definitely a keeper. Thanks again.
Keto or not, these are a great treat. Thanks so much!
Made these – both pancakes and waffles – and so delicious these gems!
Only challenge was that I had only a small non stick pan and it took forever to cook those pancakes; cos I could only do one at at time. Do you reckon I can bake them?
HI Jean… check out my sheet pan pancakes recipe. That will be just what you’re looking for!
https://alldayidreamaboutfood.com/keto-sheet-pan-pancakes/
This is nothing shy of a miracle, Carolyn. These look like and fluff up just like regular pancakes. I followed the advice in the reviews to bring my eggs more to room temp to make sure there wasn’t an eggy taste. Not sure if that is really true, but mine didn’t taste eggy. I made the recipe as written. This is my second recipe attempt of yours and you are 2 for 2! I have the feeling there is going to be a lot of new recipe attempts in my future! Thank you!
Review aside, have you ever tried using more sweetener in the batter or dusting some confectioners on top? I’m asking because I have a family member that only uses butter for “syrup” and I’m thinking that they would probably like the pancakes sweeter since they aren’t getting it from the syrup. I wouldn’t want to ruin the recipe if this would throw off the consistency.
So glad you loved them. I think it would be fine with more sweetener if that’s what they like!