This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving!
Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!
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
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I found these very easy to make. Not gritty. Not eggy. Just one question/comment. The texture, as is so much the case with keto baked goods, melted away when I ate it. Had you done any experimentation with adding, say xanthum gum, psyllium husk powder or flax seed meal, to replicate that little bit of glutin that pancakes have?
I wish I understood what you mean by “melted away”. I haven’t had that experience.
I made these thus morning. Our fist pancakes in months! Holy wow. I made up extras to freeze for later.
Thank you for the recipe. first trying keto diet. The pancakes are amazing! Willl makw this my go to breakfast in keto diet And may not go back on regular pancakes again. Thank you so much for sharing. This is also first time making a comment in all the recipes online i’ve tried. Sooo good
This is my second time making this recipe. Both times I made waffles instead of pancakes. My husband and I both love them because they are ridiculously fluffy. We add cinnamon on top with choc zero syrup. Tastes even better than when I saws a kid. This is my go-to recipe from now on!
Glad to hear it!
Good morning,
I made this recipe this morning but used half heavy cream and half water for the milk substitution. I also added a teaspoon of cinnamon to the mix. Recipe made 15 pancakes using a 2 tbsp. measuring spoon. They came out beautifully. But for my palate it takes some getting use to the texture and taste. It seems that there needs to be more ( a doubling maybe?) spice and flavoring added to almond flour recipes in order to increase the flavor profile. In other words- it all tastes the same and the texture is like sand. This is not a negative comment towards your recipe, it’s just an overall generalization.
I put 4 stars because of how easy they were to make and how pretty they came out…????
I got impatient with the cooking speed, trying to feed three others in my house, so I ended up dumping the rest of the batter in the pan, tossing in some crushed pecans and a few peach slices and put it in the open at 325 for about ten minutes. It was totally good and easy and reminded me of a Dutch baby. ????
Been missing one of my favorites while on Keto. Tried pancake with coconut flour, didn’t like. With all time on my hands, being confined, i googled & your recipe came up in my search. The video is a great help. Am enjoying these pancakes as I’m writing this message. I omitted the vanilla, so I can eat with both salty and sweet. Great with peanut butter. Thanks.
So glad to hear it, Yvette!
MDe these into waffles using my Dash mini waffle maker…got 9 waffles. Then I slathered on you amazing lemon curd. Pure heaven.
LOVED these! We’re stuck inside for COVID-19 self quarantine, on day 3 with 2 small kids. DEFINITELY needed some comfort food and this was perfect:) The batter definitely worked better after sitting for a few minutes to thicken. And I had no trouble flipping, they turned out beautifully!
Better than flour pancakes. We make these every weekend, and eat the leftovers cold during the week right out the fridge with slabs of butter and Joseph’s syrup. Heaven.
I melt some 4 Tbsp butter, add a drop of Blackstrap Molasses and sweetener of choice (approx 1/8 tsp Stevia or 4 Tbsp Xylitol example) and it tastes just like real maple syrup.
The best low carb pancakes I have had. Making them in the blender made it so easy. I used melted butter and heavy cream (1/2 c)and water(1/4 c) in mine. I also used a bit of cake batter extract almond with vanilla.
My parents usually hate almond flour baked goods and they raves over them. Thanks so much for a fabulous recipe. It is going to be a Sunday breakfast staple.
I didn’t have almond milk. I subbed 1/2 c Heavy cream and 1/4 c water. It was fabulous. The leftovers eaten right out of fridge are like a dessert. I put a little cake batter extract which enhanced the yum
Thank you so much. (To both the person who asked the question and your response Carolyn. I knew I couldn’t be the only person who didn’t have almond milk on hand. Always heavy cream tho…lol
Finally a non-gritty pancake! We’ve been trying different almond flour recipes and this one, using the blender, finally met my high expectations. I followed the recipe except for the avocado oil (I did use Canola oil) which I didn’t have but will get some. The texture was great and did come out fluffy. My husband and I are very happy. We were getting so tired of eggs for breakfast and wanted something sweet that didn’t come with very high calories and too many carbs (we’re staying under 25 gm).
Thank you so much and I’ll keep checking your website (love the name!) for more yummy recipes 🙂
Yay, Catherine, I am so pleased you feel that way! What a ringing endorsement.
This recipe is a dream! Light and fluffy pancakes and super simple to whip up. I mixed mine in a stand mixer and they were perfect. Thank you for generously sharing your recipes!
Made these this morning for my family. Everyone loved them including my picky 6 year old. They really are like regular pancakes! Your tips on cooking them are also very helpful. Like using the cooling rack to put them on in place of a plate so they don’t get soggy. Thank you so much!!
So glad to hear it!
This is really amazing! My new favorite day starter!!
These pancakes are a total homerun! So delicious!
They turned out nice and fluffy and taste great!