Keto Pancakes

5 from 1019 votes

These keto pancakes are extra thick and fluffy and need just 5 ingredients! No grains and no sugar needed, they are quick and easy to make! 3 grams net carbs per serving.

keto pancakes

Keto Pancakes

When it comes to delicious keto breakfast recipes, my favorites to make are bagels, waffles, and these keto pancakes. 

If I could choose one breakfast to eat day in day out, it would have to pancakes. There’s something comforting and special about waking up to a big stack of fluffy pancakes drizzled with maple syrup. Growing up, my mom would make my sister and I pancakes on weekends as a special treat, and they were something we genuinely looked forward to them!

When I first moved out of home, pancakes were something I’d eat very regularly, and I often made time in the mornings specifically for them. Since I started a low carb diet, I swore I’d never give up pancakes, and you can bet your bottom dollar I’ve made a low carb version!

I’ve been meaning to share a keto pancake recipe for quite some time. Even though I have tons of versions, I wanted to share my tried and tested one without all the fancy extra ingredients and mix-ins! 

Now, these pancakes may look incredibly fancy, but I promise you, they are so easy to make! Just 5 main ingredients are needed, and NO sugar or grains! The texture of the pancakes is thick, extra fluffy, and soft in the middle! They taste like diner-style pancakes, without any egg or almond flavor whatsoever! 

With such a busy schedule, I love meal prepping these pancakes on the weekend and simply reheat them in the mornings, to make the perfect low carb breakfast to kickstart my day!

How do you make low carb pancakes?

The Ingredients

  • Eggs– Room temperature eggs are preferred. 
  • Milk of choice– I used unsweetened coconut milk, but any milk of choice can be used. 
  • Coconut oil– Melted and refined coconut oil (to avoid any coconut taste!).
  • Almond flour– You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. 
  • Baking powder– Gives some rise and stability to the pancakes. 
  • Granulated sweetener of choice– Optional. I prefer adding syrup to my pancakes so I usually omit it completely. 

The Instructions

Start by whisking together the eggs, milk, and coconut milk into a small bowl. In a separate bowl, mix the almond flour and baking powder. Gently fold through the dry ingredients into the wet ingredients until a thick batter remains.

Now, grease a large non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the batter onto the pan and cover. Let the pancakes cook for 3-4 minutes, or until bubbles start to appear around the edges. Flip the pancakes and cover once more, allowing the pancakes to cook for a further 2 minutes. 

low carb pancakes

Tips to make the best keto pancakes

  • Covering the pan while the pancakes are cooking helps them puff up and evenly cook, making them extra light and fluffy. 
  • Feel free to add any granulated sweetener to the batter, especially if you prefer sweeter pancakes.
  • Even if you use a non-stick pan, be sure to grease it well, to ensure the pancakes can be flipped easily. 

Storing and freezing pancakes

  • 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 ziplock 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 until warm. 

keto pancake recipe

More keto pancake recipes to try

keto pancakes

Keto Pancakes (Award Winning!)

These keto pancakes are thick, fluffy, and need just 5 ingredients! No sugar and no grains, they are quick and easy to make!
5 from 1019 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Servings: 4 servings
Calories: 192kcal
Author: Arman

Ingredients

Instructions

  • In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
  • Gently fold through the dry ingredients into the wet ingredients until combined.
  • Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup 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 and 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

Makes 4 large or 8 medium sized pancakes.
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 ziplock 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 until warm. 

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Sodium: 109mg | Potassium: 35mg | Fiber: 3g | Vitamin A: 135IU | Calcium: 121mg | Iron: 2mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

31 thoughts on “Keto Pancakes

  1. 5 stars
    Delicious! I just made pancakes for dinner and they turned out great! I put a tiny bit of vanilla in. I used cream and upped the amount to make them easier to pour on the griddle.
    I will definitely be making these pancakes again! Thank you for the recipe!

  2. 5 stars
    Who doesn’t like pancakes and waffles! I’m new to keto, just trying out some recipes as I’m a bit of a fussy eater so I want to make a little recipe book of my own of recipes I find and like and this recipe I like very much so this is definitely going to be jotted down in my notebook. They did stick a little but that’s due to my pan being old and worn so first thing I need is a new pan and I’ll be making a whole bunch and freezing them. I’ll make my colleagues very happy campers making these for breakfast too as I’m always on the look out for new things to cook for us at work. Thank you for sharing.

  3. 5 stars
    Amazing!! So excited to try these! Are they gluten free? And also what is the serving size? If it makes 4-8 large/med pancakes, how many is considered one serving? Thanks so much!

  4. I just made this. It’s good as base pancakes but I can’t get fully behind the almond flour feel/taste. I don’t know if it’s the type of almond flour I used (extra fine) but I feel like you always have to add something to make it more enjoyable. I topped mine with melted butter and a bit of homemade keto strawberry preserves. I love the slight coconut taste from the coconut milk though. I wonder if using coconut flour would work instead? To make it full on coconut pancakes.

  5. 5 stars
    Thank you so much for sharing this recipe! I’m new to gluten-free, keto cooking and I was skeptical about gluten-free pancakes. But what a great surprise. While the texture is a different from gluten based pancakes, I don’t mind at all. I skipped the sweetener and added a pinch of sea salt to the batter after sampling the first pancake. It was a little bland, but the addition of the sea salt plus a small serving of maple syrup and butter made these pancakes amazing. And best of all, no carb hangover. I’m definitely keeping this recipe.

  6. 5 stars
    These pancakes are fantastic! Especially when covered in butter, strawberries and whipped cream. YUMMY!!! And so easy to make, even a man can do it!

  7. 5 stars
    Really good actually! I added a pinch of stevia, and ate with ghee and sugar free preserves. Will make again, and often!

  8. 5 stars
    I have tried soooo many disappointing low carb pancake recipes over the years. These are AMAZING! SERIOUSLY. Also incredibly filling and fast. This is the third recipe of yours I’ve tried this week. Thank you for sharing healthy recipes that actually deliver on taste (and texture!)!

  9. 5 stars
    LOVED these pancakes. Followed the recipe and did not use or need the 1 tsp. of sweetener. Cooked on the griddle and covered with a pan lid. Not a tight fit but found a tight fit was not needed! This is a 5 star recipe for low carb/sugar diet!

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