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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
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.
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.
More keto pancake recipes to try
Keto Pancakes (Award Winning!)
Ingredients
- 2 large eggs room temperature
- 1 teaspoon coconut oil melted
- 1/4 cup milk of choice I used unsweetened coconut milk
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon granulated sweetener of choice optional
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.
What a brilliant recipe.We followed the instructions and enjoyed delicious and perfect pancakes 🙂
Hey, i was wondering if 1 serving is 1 pancake or just all the pancakes made with the ingredients listed below?
Divide the entire batch by 4.
Fluffy, substantive, better than any flour pancake I’ve ever had!
Nice. I added a pinch of salt to aid the baking powder and add a bit of flavour. Worked well.
I made 2 big pancakes out of this and ate 1 and saved 1. Fluffy pancake experience made me very happy; I had missed them!🙂.
Can this recipe be adapted to make waffles?
I don’t see why not
Yes, cooked beautifully in my waffle maker.
Of all the Keto-friendly pancakes I’ve tried, this is by far my favorite. I LOVE the texture and flavor, so this is now my go-to pancake recipe. THANK YOU!
Yummy.. taste almost like the real deal. Although i do add on bit more milk as suggested by other reviews ❤️
I have tried many different keto pancake recipes and this is definitely the best one! I actually love all your keto recipes. Thank you for making my low carb lifestyle so delicious ! 👍😀
Great!! I loved the texture of these pancakes, more like the whole wheat pancakes I grew up on. Thanks for your awesome site!
These were delicious. I got a new to me electric grill and I am trying out new recipes. I had to replace 1/2 the almond flour with 1/1 gluten free baking flour because I didn’t have enough almond flour. I used dairy milk. I put fresh blueberries on the top before covering them. I ate them with butter and sugar free syrup. I only was able to make 3 pancakes lol, guess I used too much batter per pancake. Anyway I cooked them the max time you suggested and they turned out perfect.
This recipe is so delicious! The taste is so close to pancakes and they are so fluffy! Really great recipe! Thank you so much for sharing!
I substituted olive oil for the coconut oil and I added one teaspoon of sugar. I also used unsweetened oat milk.
So easy and delicious!
Can you use this recipe in a waffle iron?
Yes!
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!
Would like a softer texture but kinda hard with almond flour.