Keto Pancakes
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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
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!
★★★★★ REVIEW
“Truly the best keto pancake recipe ever. My non-keto family loves it too.” – Margo
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.
Recipe variations
- Enhance the batter. Add one teaspoon of vanilla extract for more flavor.
- Add mix-ins. Isn’t that what pancakes are for? Try sugar-free chocolate chips, fresh berries, almond butter, or nuts.
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.
Storing instructions
To store: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
To freeze: Place leftover pancakes in a Ziploc bag and store them in the freezer for up to 6 months.
Reheating: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan with a teaspoon of water until warm.
Keto Pancakes (5 Ingredients)
Video
Ingredients
- 1 cup almond flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 tablespoon keto maple syrup
- 1/4 cup water
Instructions
- In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.
- Grease a large non-stick pan or skillet and place it over medium heat. Once hot, drop large spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid, carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
- Serve the pancakes immediately.
Notes
Nutrition
More keto pancake recipes
- Keto pumpkin pancakes
- Keto blueberry pancakes
- Almond flour banana pancakes
- Cream cheese pancakes
- Keto crepes
Originally published June 2021
Quick/simple/delicious. Fried these in a bit of coconut oil in-between frying bacon and scrambled eggs. Tip: brought recipe eggs to room temp while frying the bacon.
Loved them, the best I’ve tried!
These pancakes are THE BEST I’ve had since having to eat low carb due to a health issue!!! I did add 3/4 tsp. baking powder and used half-and-half and unsweet almond milk (simply personal preferences) instead of water, but they’re fantastic! My search actual VERY GOOD low-carb pancakes has ended right here, so thank you!!
I made this today and it was great!
Thank you, Kellie! 🙂
Needs more salt and i would add Vanilla.
Is there a reason why you chose to use water instead of milk??
Hi Alisha- no worries, it’s very much personal preference for the salt. You can use milk- I found that the texture didn’t change and water is easier to access 🙂
Worthy to be written up in the web of a barn spider–“TERRIFIC!”
I enjoyed these pancakes so much!! I did not trust the process without baking powder so I added a half teaspoon (lol). I also added a little bit of sweet cream flavored creamer, butter extract, maple extract, & vanilla extract. Looked and tasted like regular pancakes! Thanks so much.
Thanks so much for this recipe. You helped me solve my “breakfast dilemma” …. I don’t do traditional breakfast (allergies and food preferences) and I’m not awake enough to cook. This was SO easy to whip up AND it came out perfectly! I didn’t have the maple syrup so added a little liquid stevia. How many “cakes” is this supposed to make to have the right serving size?
I modified this recipe because I wanted more protein. Instead of one cup of almond flour I used 1/2 cup of almond flour and used 1/2 cup of vanilla protein powder to make up the difference. I also left out the maple syrup in the batter. These Pancakes were exactly what I needed to curb the craving.
Modifications I made for improvement:
1) Use sparkling water
2) Add butter to skillet to cook batter
3) Add a touch of pure vanilla
These pancakes 🥞 are amazing ! I’ve been craving pancakes for a while, but I didn’t wanna eat the high carb ones. So I was searching for a good keto pancake recipe online until I found yours and saw good reviews about it. And I’m glad I found yours because it’s my favorite recipe of all time now. So thank you 😊 ! With your permission can I post your recipe on my cooking blog ?
WOW! My husband is diabetic and LOVED these! My dad was the best pancake maker ever, thin, buttery and delicious cakes. I’m hard to please and I loved them! I did dd about a teaspoon of vanilla because I love it and I put blueberries on top while they were on the griddle. So very happy to have this recipe! Thank you!
great texture and taste and
easy to make!
Thank you. Absolutely brilliant recipe. Stops the craving for bread.
Amazing pancakes! Saving me. Allowing me to stay on keto without sacrificing everything I love. Thank you for this delicious recipe.