These fluffy keto pancakes recipe is the real deal! With just a handful of ingredients in a blender and a pan, you can have them ready in less than 10 minutes.
These pancakes are fluffy, light, and oh so tasty! They are hassle-free and quick to make, and all the ingredients are pantry staples on a keto diet. This is one of the easiest keto breakfast recipes I know.
Also, this easy keto pancake recipe is great for meal prep. Blend the ingredients and refrigerate till you’re ready to make the pancakes. They’re perfect for busy mornings or any time of the day. It also makes a great Mother's day brunch!
This low carb pancake recipe contains just 7 net carbs and is also gluten-free. These are the best keto pancakes out there, by far!
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Are pancakes keto-friendly?
Traditional pancakes are far from low carb. They contain loads of carbs and sugar. All-purpose flour and sugar are part of the main ingredients in pancakes. They have enough carbs to raise your blood sugar and kick you out of ketosis. While on a keto diet, you should avoid regular pancakes.
The good news is that keto pancakes are perfectly okay to eat while on a low carb diet. This is because the ingredients in the keto pancake recipe contain almost no carbs at all. Because of this, you can eat keto pancakes without being kicked out of ketosis.
Ingredients Used
You only need a few ingredients for these delicious pancakes.
- Almond flour: Almond flour is the perfect low carb replacement for all-purpose flour. Make sure to use fine almond flour, not almond meal.
- Baking powder: The baking powder will allow the pancakes to rise.
- Melted butter: I use unsalted butter so I can manually add salt to the pancake batter. If you use salted butter, ensure that you taste the batter before adding additional salt.
- Salt: A pinch of salt will be enough if you use unsalted melted butter.
- Eggs: I use 2 large eggs for this recipe.
- Vanilla extract: I use 1 teaspoon of vanilla extract for flavor.
- Sweetener: Use any keto sweetener of your choice. I prefer to use Monk fruit sweetener, Swerve, or Allulose.
- Olive oil spray: I use this to grease the pan.
- Almond milk: I use almond milk but you can substitute it with coconut milk.
How To Make This Recipe
To make fluffy pancake, you only need a few steps.
- Pour all your ingredients into a blender and blend till smooth.
- Preheat a griddle or non-stick pan on the stovetop on medium heat.
- Spray the pan with a bit of olive oil so you can flip the pancakes easily.
- Pour enough pancake batter so that each pancake has a 3–4-inch diameter.
- When it begins to bubble, flip over, and cook for 1-2 minutes.
- Let it cool down before serving.
Storing and Reheating
You can save pancake batter for meal prep. Just make sure that you don’t add the baking powder till you’re about to make the pancakes. If you add baking powder to the batter you store, it won’t retain its effectiveness.
To store leftover keto-friendly pancakes, put them in an airtight container in the fridge. They will remain fresh for a few days. Use within 3-5 days.
You can freeze the leftover keto pancakes. Spread them on a baking sheet or tray and then freeze them for an hour or two. When they are hard, transfer them to a freezer bag or airtight container. Freeze them for three to six months.
Reheat the pancakes in the oven or microwave. Slather them in unsalted butter, then reheat till hot. The butter will keep them from drying out.
What can I eat this recipe with?
Enjoy these ridiculously scrumptious almond flour pancakes as a standalone meal. They’re the perfect keto breakfast dish for the whole family.
Add some fresh berries or any low-carb topping you prefer. Add some butter and pour some sugar-free syrup for some mega deliciousness!
Tips and variations
- You can whisk all the ingredients in a large bowl if you don’t have a blender.
- The batter should have typical pancake batter consistency. If it’s too thick, add a bit more milk.
- Make sure to use just a spritz of oil in the pan. You need tiny oil to give the pancakes a smooth, brown surface.
- You can also whisk the wet ingredients, which are the eggs, melted butter, milk, milk extract, and sweetener, together. And then, mix the dry ingredients like the flour, and baking powder, then incorporate everything together. No need to do it this way if you can blend them all.
- Drizzle sugar-free syrup like sugar-free maple syrup or any other low carb syrup of your choice all over the pancakes.
Frequently asked questions
Keto pancakes are delightfully low carb. There are just 7g net carbs in them making them perfect for a keto breakfast or brunch. They’re also super healthy and contain healthy fats that are needed on a low carb diet.
For a keto friendly flour replacement for pancakes, try it with cream cheese and eggs.
Need more keto breakfast recipes? Next time, try these!
📖 Recipe
Keto Pancakes Recipe
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 tablespoon sweetener
- 2 eggs
- pinch of salt
- 2 tablespoon butter melted
- 1 teaspoon vanilla extract
- ½ cup almond milk
- olive oil spray
Instructions
- Blend all ingredients in a blender.
- Preheat griddle or nonstick pan.
- Spray a little olive oil.
- Pour enough pancake batter to form 3-4 inch diameter.
- When it begins to bubble, flip over and cook for 1-2 minutes.
- Let it cool down before serving.
Notes
- You can whisk all the ingredients in a large bowl if you don’t have a blender, but a blend is better to make sure the mix is smooth.
- The batter should have typical pancake batter consistency. If it’s too thick, add a bit more milk.
- Make sure to use just a spritz of oil in the pan. You need tiny oil to give the pancakes a smooth, brown surface.
- Drizzle sugar-free syrup like sugar-free maple syrup or any other low carb syrup of your choice all over the pancakes.
what can help keep pancakes from crumbling? I tried this recipe and it is good but crumbles.
Make sure the pancake sizes are small. That way, they don't fall apart when you flip them.
Great recipe, thanks! To address Lisa M.'s crumbling question, I recommend only cooking until center is set (using lower heat). Essentially, heat is needed to activate baking powder as a rising agent and to cook egg (which acts as a binder). If egg becomes overcooked, it loses its binding ability. Think of how a yolk needs to be hard cooked to be crumbly for used in deviled eggs or how beaten egg whites (as you have in this recipe) are used to make merengue cookies that are baked and become crumbly.
Great recipe. Thank you
You're welcome, Sharon!