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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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,
These were the absolute best pancakes, like better than regular pancakes. I am trying more and more keto recipes. It’s just so much batter for just one me.
These were delicious! Thank you for all your amazing recipes!
I absolutely LOVED this PANCAKE!! I replaced Almond Milk with 1/4 cup heavy cream and 1/2 cup water. Added a dash of cinnamon, absolute PERFECTION!! My family liked it too! Your recipes have helped me so much!
Delicious! Best keto pancakes I’ve tried. I made them with blueberries and they turned out great. The full recipe makes a big batch and it does take quite a while to cook them all. I’ll try freezing some.
Just made these for breakfast even my husband who is not doing keto liked them. I used olive oil because I don’t have avocado oil and they turned out great!!
At first I really struggled cooking this batter. I added extra almond milk, which made it slightly easier and then after that tried making pikelets instead (about 1 inch diameter). These were far easier to flip and they cooked all the way through each time. They worked out amazing and they lost that gritty almond flour texture that I was afraid would stay. I topped with butter, Queen Sugar Free Maple Syrup and a few blueberries (after making sure they fit into my macros) and the result was delicious! I will definitely be making these again
Hi Carolyn, is there a substitute for the almond milk; could i use heavy cream or half and half? Thanks, I’m new to Keto so my 30+ years of being a star baker are out the window.
Water is better than cream… cream makes it more thick.
The BEST Keto pancake recipe I have tried! I cut this in half and it made 6 waffles in the mini Dash waffle maker! I took a beautiful pic to share but unable to post it here. ????
I have been wanting to make these for some time now, but I do not own a blender. Has anyone made these with a food processor or maybe an electric hand mixer?
I have tried MANY different Keto pancakes, and these by far have been the best! They were just like a regular pancake. Not eggy at all. I did let the batter sit for a little too long and it was very thick. Just added a little bit more almond milk and they turned out perfect! Thank you for figuring out all of the “errors” so we can enjoy the final product. I just ordered all three of your cookbooks since these were so good.
Glad to hear it!
I just made these pancakes, they are VERY good. If people are making these and the pancakes don’t turn out, they’re doing something wrong. They taste and feel just like regular pancakes, not eggy at all…..I only wish I could drench them in syrup lol. I used a bit of low carb no sugar syrup and keto whipping cream with a side of raspberries, it was very good!
I made these, today, for breakfast. I did not have any almond milk, so I used my homemade yogurt which is just heavy whipping cream and milk. They were delicious! Thanks for another great recipe!