My keto pancakes use only 5 simple ingredients and come out pillowy light, thick, and fluffy. They’re only 3 grams net carbs per serving!

This keto pancake recipe is inspired by my coconut flour pancakes, but with one important difference: I use almond flour instead. It gives the pancakes a subtle nutty sweetness and a light, fluffy texture while keeping the carbs low.

My other trick is covering the pan as the pancakes cook. The trapped steam helps them puff up beautifully, so they end up just as thick as traditional pancakes. The best part? They taste like the real thing. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make keto pancakes
4. Arman’s recipe tips
5. Storing instructions
6. Keto Pancakes (5 Ingredients) (Recipe Card)
7. More keto pancake recipes

Why I love this recipe

• 5 pantry staple ingredients. Aside from the almond flour, you probably have everything you need.
• Naturally gluten-free. They’re made without grains or wheat, but you’d never know from the texture.
• Just like traditional pancakes. They have the same pillowy texture, sweet taste, and golden brown color. 
• Easy to customize. Add any low-carb mix-ins you desire (my partner loves chocolate chips), or keep them simple with sugar free syrup and melted butter!

Key Ingredients

• Almond flour. You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. 
• Salt. Just a pinch to balance out the flavors.
• Eggs. Room-temperature eggs mix seamlessly into the pancake batter.
• Water. I tested these pancakes with milk and found that water actually yielded fluffier pancakes!
• Coconut oil. Or any oil you prefer to cook the pancakes.
• Maple syrup. A spoonful of keto maple syrup adds a touch of sweetness and keeps the centers of the pancakes soft.

How to make keto pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. In a large bowl, whisk together all the ingredients until a smooth batter remains.

Step 2- Cook. Grease a non-stick skillet over medium heat. Once hot, pour ¼ cup of batter into the pan and cover with the lid. Cook the pancakes for 3-4 minutes or until bubbles form around the edges. Remove the lid, flip, and cook for 1-2 minutes with the lid on.

Repeat with the remaining pancake batter.

Arman’s recipe tips

• Keep the lid on! This is my secret weapon for making light, fluffy pancakes. Covering the pan helps them puff up evenly and cook, doubling their size. 
• Keep the pancakes small. Almond flour pancakes can be fragile, so I suggest keeping them small to prevent them from falling apart. 
• Stick with medium-low heat. Any hotter, and the pancakes’ exterior will burn before the inside is cooked. 
• Grease your skillet. Even if you use a non-stick pan, you want the pancakes to be easy to flip. 

More keto pancake recipes

• Keto pumpkin pancakes
• Keto blueberry pancakes
• Almond flour banana pancakes
• Cream cheese pancakes
• Keto crepes

Originally published June 2021