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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Made these this morning. Followed the directions and your video and they were divine…so fluffy, tasty and satisfying!
I had to get the hang of knowing when they were ready and flipping them over, but once I did I was good to go. I used a tray with a rack for the cooked pancakes, which worked so well! The recipe along with all of your baking tips were spot on. Now I will freeze the leftovers for several more days of happy breakfasts! Thanks Carolyn
Been trying packaged keto pancakes with nothing but disappointment. These are super! So glad I found them.
A great recipe for delicious keto pancakes! I have no experience with baking, but these were super easy to make. The last two days I’ve woken up excited to recover some of my leftover batter from the fridge and make another batch.
This is the first keto pancake I tried after switching to keto diet and I immediately fell in love! Thank you so much for sharing your recipe and for the hardwork of creating such a brilliant recipe.
Seriously the best pancake recipe ever!!! Thank you!
WOW!!! Light and fluffy and great taste. I had my griddle and my mini waffler going. Paired with your blueberry syrup but egg sandwich w/ bacon, cheese, avocado…I can see that happening this week. Just ordered the easy breakfast & easy dinner cookbooks. Thanks for the great recipes.
Thank you for this wonderful recipe. I was amazed at the lightness and fluffiness of these pancakes. While I detected the slightest egg flavor on their own, that quickly disappeared with a pat of butter and a small drizzle of sugar free syrup. A couple of blueberries are a great addition as well. I also used these to sandwich a fried egg, bacon and cheese. Simply delicious and versatile recipe..
Loved this recipe!! I used 2 squeezes of liquid vanilla sweetener and a teaspoon of vanilla instead of swerve. They were amazing!! Thank you!!
These were great! I had the best results when I cooked them slowly.
Hi, I didn’t find this eggy.. I didn’t set my eggs to room temperature but I did let the batter sit after mixing it. I used a Vitamix blender and it was fantastic. I used avocado oil in my recipe, kirkland almond flour, and substituted the vanilla and swerve for sugar free vanilla syrup (this is what I had on hand and preferred anyways). My pancakes were so beautiful, smooth and wonderfully fluffy. Thanks for sharing! I usually use a blender for alot of mixing and I’m not sure why I didn’t for pancakes but great tip!
Hello Carolyn, I was surfing the web for keto pancakes and your page popped up. I have the ingredients to bake your keto friendly pancakes. I am however out of avocado oil, can I use MCT oil since extra virgin olive is not an option?
Melted butter or coconut oil would probably be better since MCT oil shouldn’t be baked.
Carolyn, this is the second time I make this recipe. First time used mixer and found the pancakes ok but a bit disappointing…however this last time brought out my blender per your instructions and they were fabulous…I have been baking for a long time and find low carb baking pretty challenging, but your recipes have allowed me to bake with more confidence. For me, your hard work in testing recipes means, I can bake without carb overoad! My husband loved these and did not realize they weren’t made with wheat flour…thanks for all your hard work. I so appreciate it it!
That’s great to hear!
Should be fine!
OMG this is the best pancake I’ve ever had and that includes before keto. This is a keeper
Made the waffle version – very easy to make and very tasty. Ate with fresh blackberries from the garden and whipped cream. Yum!
The batter will get too thick… but the pancakes themselves are great kept in the fridge and re-warmed.
I keep Bisquick on hand to make pancakes for when my grandson comes up. He’s gotten so used to the pre-made frozen kind at his house, that this time he said my Bisquick ones were disgusting. Today I tried this recipe for hubby and me. Very pick 6 yo grandson thought they looked like what he’s used to, so he tried them and actually loved them! He called them delicate, but that was something he actually liked about them. I’ll freeze some to keep on hand for his future visits. BTW, hubby and I like them too! Thank you!!!