What makes this easy keto pancake recipe unique is that there are no shortcuts with ingredients, and it pays off with the best light and fluffy low-carb pancakes you’ll ever make.
If you like these pancakes, try my keto bacon pancakes or my delicious keto sheet pan pancakes.
What makes these pancakes so good
- Light and fluffy. The simple addition of baking soda makes all the difference from regular keto pancakes, which sometimes come out heavy, grainy, and flat.
- Low-carb and keto-friendly: This recipe uses only low-carb ingredients, such as almond flour, instead of traditional wheat flour and natural sweeteners, making it very low-carb.
- Gluten-free: These pancakes are made without wheat flour, spelt, or oats and instead use almond flour, making them the perfect option for those with gluten sensitivities.
- Customizable: One of the best things about making these keto pancakes is that there are many ways to customize the recipe. Add in flavors like vanilla or cinnamon, or even mix in low-carb fruits like blueberries or raspberries.
- Easy to make: These pancakes are quick and easy to make (done in under 10 minutes), which makes them an excellent option for busy mornings or lazy weekend brunches.
This Keto Pancakes recipe makes eight pancakes, which are four servings. One serving is two pancakes and has 3g net carbs. One pancake is close to 1g net carbs.
Many keto pancake recipes turn out hard and grainy, but not this recipe, which turns out fluffy and soft.
Ingredients and substitution
This keto pancake recipe has a few more ingredients than other recipes, but they are necessary if you want the fluffiest, tastiest, low-carb pancake around.
Over the years, we have trialed and tasted more than 20 versions of this keto pancake recipe, and this is by far the best.
- Almond Flour.
- Erythritol. Granulated. You can also use monk fruit to sweeten it.
- Baking powder. The key ingredient for putting air into pancake batter and making the pancakes fluffy.
- Vanilla essence. It’s not necessary, but we like the extra flavor.
- Eggs. Large organic free-range eggs are always best, but any large eggs will work.
- Almond milk. Use only unsweetened and unflavored almond milk
- Butter. Unsalted. We like grass-fed, but any unsalted butter will work
How to make the keto pancakes with almond flour
The key to making these amazing keto pancakes (and all of our recipes) is to stick to the ingredients and methods here for the best results.
Step 1. Mix the ingredients
Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.
Step 2. Heat and grease the pan
Place a nonstick frying pan over medium-low heat. Once warm, add about one teaspoon of ghee to the pan, followed by ¼ cup of pancake batter per pancake.
Step 3. Cook the pancakes
Place a lid on the pan and cook for 2-3 minutes until the tops have set and tiny bubbles appear. Flip and cook for 1-2 minutes, uncovered or until cooked. Repeat until all the batter is used up. A lid helps ensure the heat cooks the pancake through, with no doughy batter.
Step 4. Serve
Serve your pancakes warm with your preferred toppings – butter, sugar-free maple syrup, Keto Whipped Cream, or even Low Carb Vanilla Ice Cream!
How To Store Pancakes
Store pancakes in the fridge for up to 4 days or freeze the cooked and cooled pancakes for up to 3 months. Of course, pancakes are best served freshly cooked.
Reheat your pancakes in a microwave or a frying pan over low heat.
Keto Pancakes – Light & Fluffy
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Ingredients
- 5 ounces Almond Flour
- ¼ cup Erythritol
- 1 teaspoon Baking Powder
- 2 teaspoons Vanilla Essence
- 2 large Eggs
- ⅓ cup Unsweetened Almond Milk
- 2 tablespoons Unsalted Butter melted
Instructions
- Place all the ingredients, into a mixing bowl and whisk well. Set aside for 5 minutes.5 ounces Almond Flour, ¼ cup Erythritol, 1 teaspoon Baking Powder, 2 teaspoons Vanilla Essence, 2 large Eggs, ⅓ cup Unsweetened Almond Milk, 2 tablespoons Unsalted Butter
- Place a nonstick frying pan over medium-low heat.
- Once warm, add about 1 teaspoon of ghee, followed by ¼ cup of pancake batter, per pancake. (You can use butter if you don't have ghee to grease the pan. We use ghee because it does burn as easily as butter in the pan)
- Place a lid on the pan and cook for 2-3 minutes, or until the tops have set and small bubbles appear. Flip and cook for 1-2 minutes uncovered, or until cooked through. Repeat until all the batter is used up.
- Serve your pancakes warm with your preferred toppings – butter, sugar-free maple syrup, Keto Whipped Cream or even Low Carb Vanilla Ice Cream!
Video
Notes
- If you don’t have erythritol, you can replace it with the equivalent amount of monk fruit.
- We use ghee for greasing the pan, purely because it doesn’t burn but you can use butter also.
Nutrition
Frequently asked questions
Yes, keto pancakes don’t use any wheat flour or gluten-containing ingredients. Keto pancakes are gluten-free.
Keto pancakes made with almond flour are healthy for those following a low-carb, high-fat diet. Almond flour is a good source of protein, healthy fats, and fiber, and it has a low glycemic index, meaning it won’t spike your blood sugar levels. Keto pancakes do not contain refined sugars and are sweetened with natural sweeteners such as monk fruit or erythritol, which do not spike blood sugar levels.
There are 3g of net carbs in two keto pancakes. Net carbs equal total carbs (8 grams) minus fiber (5 grams).
Looking for more delicious Keto Breakfast Recipes? Try our;
Adjust the servings above to make a larger batch of this keto pancake recipe.
Oh my goodness!! These pancakes were totally delicious, easy to prepare, and satisfied our pancake craving!! I am so happy to have stumbled upon your website and will try out many more recipes. This is a new family favorite!
Thank you for your kind words Bad Mama, so glad you liked them.