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.
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!
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!