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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I have tried many keto pancake/waffle recipes and by far, this is the best hands down!! Thank you for alleviating my recipe frustration! I found the others didnt taste as good nor was the consistency as good as your recipe! Happy Keto dieting! ????
Brava, Carolyn! I made these as waffles this morning, my husband and I loved them. Perfect recipe, no changes, thanks for making being diabetic more palatable!
Every Keto pancake recipe I use is un-flippable and this was no different. Any suggestions?
Well since few people complain about this, it has to be something on your end. Is your pan a good non-stick one? What are you using to try to flip? I use a very thin-edged spatula and I wiggle it under the edge of the pancake and then quickly lift and flip.
I made these today. They are hands down the best Keto Pancakes I’ve made to date.
No grittiness, light, fluffy & yummy in my tummy.
Thank you so much for the recipe ????
I am delighted to hear it!
these pancakes came out perfect. i made as directed using a little less than 1\4 cup of truvia for my sweetener. i used the center griddle on my stove and rubbed it with a paper-towel i dipped in bacon grease. i think the trick is to make sure your griddle is hot enough, as soon as i put them on the griddle they started to puff up and bubbles started to appear. make sure you leave yourself enough room to flip them also i lightly greased in between batches. . i lifted an end to check the brownness and then used my offset spatula to turn over. i did find the first side had more of an even color than the second side. the recipe states 20 pancakes, i yielded 17 so i was close to the size in the recipe. these tasted very good, light and fluffy and i agree with another that they tasted similar to a buckwheat pancake. i will be making these from now on and next time i will try waffles. i plan on freezing for future meals, i hope they do not get soggy as they thaw.
What a dream of pancake taste in my mouth! Loved the recipe and it worked perfect just as you did it. Thank you so much!
Absolutely delicious! Can’t wait to try more from your site!
WOW! These were perfect! Thank you so much! No eggy taste at all, light and fluffy, perfect batter consistency!
These pancakes are the lightest, fluffy pancakes I have made without that “eggy” flavor or texture – more like the ‘real’ thing. Delish!!
What is your favorite syrup?
To be honest, I don’t put a lot of syrup on my pancakes anymore, just butter. But I like this one best for flavor and consistency: https://amzn.to/2MYCnag
Hi Carolyn. I can’t eat egg yolks now. I am finally able to eat chicken egg whites, however. I’ve been subbing extra whites and a bit more fat with moderate success. Do you have any other suggestions? I’ll also have to swap either pecan or some other nut flour or sunflower seed flour for almond. (I don’t care if they are green.) Is that likely to work? Thanks for any advice you can give me.
Hi Judy, so good to hear from you! I think the egg whites would work fine here. And the other meal/flour may work as well, since you’re blending it and getting it very cohesive. I honestly haven’t tried that, though.
These were amazing- my non-low-carb husband ate a bunch of them and said these were the best I’ve ever made— so thank you! Question… they turned out fine, just a little thinner than yours— wondering if its because I freeze my almond flour as its an hour-plus drive to where I can get it- so I get a couple bags at a time- I use Bob’s Red Mill.. could the freezing of the flour affect the outcomes?
Thank you!
Meg
I don’t think it’s so much the freezing itself as the fact that you’re measuring it differently when it’s frozen. Try adding a tiny bit more (maybe 2 tbsp) to help thicken the batter.
I made these as waffles tonight for dinner, they were yummy! I used butter for the oil, added some cinnamon, blended them like Carolyn said for two minutes and they turned out pretty perfect. NO EGGY TASTE just like she promised. I used a zero carb maple syrup. Now that I have made them I will play around with adding toppings and mixing nuts into the batter.
Awesome, I made these into waffles and they turned out great. Best keto waffle I’ve tried so far 🙂
Fantastic! I used olive oil instead or avocado oil and they turned out great! Thank you so much!
I need to cook as much low carb food as I can for my wife who is diabetic. One of the things we both missed was pancakes and waffles. I made these for breakfast this morning. I don’t have any avocado oil or almond milk in the house so I used regular vegetable oil and 2 % milk. These waffles were fantastic. After breakfast, I made another batch just to freeze and have another time. If this recipe was any easier, it would mix itself. Truly a good batter and great recipe even if I didn’t follow it exactly. Thank you for this recipe and if each one of your books only has one recipe this good (and I’m sure they’re all great) that one recipe would be worth the price of the book. I’m looking forward to getting my hands on them. Do you know if Sam’s Club sells them? We don’t have COSTCO where I live (yet).
Thank you, Howard, you are a good man making all those pancakes for your wife. I am honestly not sure if Sam’s Club sells the books but I do believe Walmart does!