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 did it today! SPECTACULAR recipe ???????????????????? thank you always !
Yummy delicious pancakes. I used the blender but hate losing the bits of batter that you can’t get out of the bottom! Thanks for another great recipe.
Would using a vegetable oil give the same results as using avocado oil?
Yes but not all vegetable oils are healthy.
These pancakes are so good. I’ve tried several of the commercial keto / paleo mixes, and all of them were not very good (heavy, gritty, strange after taste). I’m diabetic and have missed pancakes so much.
For the last batch of these I substituted with Swerve Brown “Sugar”, added 2 teaspoons of vanilla, and upped the milk to 1/2 cup which made the batter easier to pour. The recipe makes at least 16 pancakes for me. I keep them in a ziplock bag for an easy re-heat breakfast during the week. One thought I had was to add maple flavoring, then use them to make a homemade version “McGriddle” breakfast sandwich.
I absolutely loved these pancakes. I’ve been forced to go low carb and many of my weekend breakfasts revolved around waffles and pancakes. I’ve tried every rendition of low carb pancakes with no luck and resigned myself to not being able to eat them again. And then I found your site. Keto, non-keto, they are the best. I’ve found my smile again. Thank you. Excited about trying other recipes on your site.
Hi Robin… don’t think of it as being forced to go low carb. Trust me, in the end, you will love this way of life!
Fantastic recipe! It made about 12 small waffles for my family. With butter and Lakanto syrup they were great. I love making pancakes and waffles for my kids but have not as much since following a Keto diet. This recipe tastes great and is made so easy by using a blender. Thanks for sharing your recipes!
These were DELICIOUS! You would have no idea that they weren’t keto if you weren’t the one making them. I made them into waffles and used a sugar free syrup, and they were a dream. I raved about them from the second I took my first bite. My boyfriend (who is not doing keto) scarfed them down and ate more of them than I did! Will definitely be making these again!
I adore these pancakes!! I went keto a few months ago and I love baking so I’ve been using a lot of your recipes…I was amazed at how well these turned out! My family has a lot of allergies and we’ve experimented with gluten-free pancakes before but none have held together or tasted as good as these 🙂 Thank you so much
These were amazing!! I used what I had on hand (swapped almond milk with HWC/water and avocado oil with Kerry gold butter), and used my immersion blender. Even the non keto family members loved them. These are going to be in regular rotation! Thank you!!
Wonderful and so easy!! I loved the fluffy height they got! Ivr tried many other recipes and get flat liquidy cakes. These remind me of ihop lovely cakes. Not eggy in the least. Not sure how anyone could say that. I wonder if the blender gives the batter that lift? Just perfect and thought u should know. Thanks so very much. I always trust your recipes cause you site title says it all- when you like to eat you care how things taste????
You nailed it, the blender does whip the batter so it stays puffier!
I’m rating these pancakes a solid five because I made them prior to buying your breakfast recipe book.
My troubles didn’t surface until I decided to make the waffles using the same recipe. It would be considered an epic fail of mammoth proportions!
I ended up making it into very delicious pancakes.
Oh no! What kind of waffle iron do you have? Was it sticking?
These are so yummy and fluffy, I loved them! Used egg whites instead of whole eggs because I’m watching my cholesterol. They actually reminded me of buttermilk pancakes! I always bake my pancakes in the oven because I am lazy and hate standing over the stove flipping them. Then I just cut them into squares to eat. This recipe is great!
Wow!! Absolutely delicious!! I’m a keto newby (10 days) and just couldn’t face eggs or avacado for breakfast again. Found this recipe and thought I’d give it a go and it has made my day, and given me encouragement to continue along the keto path. Thankyou so much, will be buying your recipe book!
So glad you liked them!
Total WIN…. I really like them, perfect replacement to traditional pancake recipes. I’d like to add my hubby and 2 out of our 3 children (all boys) love them too. Our middle son joined the Army, so he hasn’t gotten to try them yet. But he’ll be home for the holiday and I will make him some then for him to try. <3
Thanks, Stacy. My syrup was actually a homemade butter syrup from the book, but I do like the syrups from All-u-lose too.
Did you by chance use a super powdery, defatted almond flour? Because that’s the only way this would become dry and dense. If so, that’s not what most people mean when they refer to “almond flour” here in the US.
I am not sure what everyone is doing to get a batter that is dense or too thick, these are perfect! Not eggy at all either. I did need to cook them longer than I am used to as the first one I tried was a bit doughy yet but the texture & taste is perfect! I left out the sweetener since I love to fry an egg & plop on my pancake. These are the best low carb pancakes I’ve ever had. Thanks!!
it’s my first time making any keto pancake. These are incredibly freaking fantastic. These were moist and fluffy they taste better than regular pancakes!
Really good!
I’m so happy you asked that question because I was wondering the same thing! I’m also going to try hazelnut flour as it has less carbs from my understanding.
These look delicious and I’ll be making them this weekend. What brand of baking powder are you using? I’m purchasing your cookbook as a Christmas present!
Thanks! I usually use the Hain or the Whole Foods powder.
These were so good I made them twice. The blender and then letting the batter sit was key like the recipe said. I added a little lemon zest to mine right before I cooked them and it gave it a nice flavor. I also used a cast iron skillet. It’s the only way to cook perfect pancakes in my opinion,