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These keto pancakes use only 5 simple ingredients and come out pillowy light, thick, and fluffy. They’re only 3 grams net carbs per serving!
Looking for more keto breakfast recipes? Try my keto waffles, keto breakfast casserole, keto oatmeal, and keto smoothie next.
This keto pancake recipe is inspired by my coconut flour pancakes but with one important distinction–I used almond flour. This gives the pancakes a subtly nutty, sweet flavor and airy texture, all while keeping the carbs low, low, low.
Table of Contents
Why I love this recipe
- 5 key ingredients. And they’re all pantry staples you probably have on hand at this very moment.
- Naturally gluten-free. Because they’re made without grains.
- As easy as traditional pancakes. Aside from the almond flour and sweetener, there’s really no difference. They have the same pillowy texture, sweet taste, and golden brown color.
- As fun to customize, too! Add any low-carb mix-ins you desire, or keep them simple with sugar free syrup and melted butter!
★★★★★ REVIEW
“Truly the best keto pancake recipe ever. My non-keto family love it too.” – Margo
Ingredients needed
- 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.
- Water. I tested these pancakes with milk and found that water actually yielded fluffier pancakes!
- Coconut oil. Or any oil of choice to cook the pancakes.
- Maple syrup. A spoonful of keto maple syrup adds a little sweetness and keeps the middle 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 guaranteeing light and 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 so they don’t fall 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 easily flippable.
Variations
- Make more decadent pancakes. Swirl through some softened cream cheese or Greek yogurt.
- 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.
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 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 recipes for low-carb keto pancakes
- Keto pumpkin pancakes
- Keto blueberry pancakes
- Almond flour banana pancakes
- Cream cheese pancakes
- Keto crepes
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
Originally published June 2021, updated and republished June 2024
Best low carb pancakes!
I cooked it on too high heat at first and ruined the first one, but hey live and learn.
These are also quite the blank canvas as far as taste is concerned; I like sweet pancakes, so I added 1tbs of keto sugar to the dry ingredients, and used some keto syrup and cinnamon sugar on top.
Delicious!
I’m new to keto, so the texture of the almond flour is definitely something to get used to.
I’m going to try adding some butter to the wet mixture to see if I can get a smoother, richer finish on the taste.
It makes a generous breakfast for 1 on its own. You can definitely make a batch, freeze 3 and use the 4th as part of a varied breakfast. It will make a nice base for a breakfast stack – I am also going to try it unsweetened with a beef patty and an egg.
I make these low carb brownies at least once a week!
Excellent recipe! The rise like a regular pancake and are just delicious! this is my new fav! ♥
I followed recipe for one serving, I felt the batter was a little thick. I used 1/4 cup to pour the batter and I came out with exactly 4 pancakes 4″ in size. They were fluffy and tasty. I used half the sugar, since I like the Keto syrup. I only ate 2 for breakfast with an egg, so yummy. For next time I will increase the milk to possibly have more servings. Otherwise, this has been the best Keto pancakes I have made.
These pancakes were so good! We added some fresh blueberries. I will definitely make again😊
What could be substituted for almond flour?
Thanks
You could try sunflower seed flour!
Perfect and delicious! Thanks Arman! 🥞
Pretty good. Better than most keto pancakes I’ve made. It’s nice that it is simple and doesn’t require a lot of ingredients.
They a really amazing. I had to add about an extra cup of milk because it turned into a dough, not a batter. I also added some cinnamon and homemade vanilla. Yum.
Super fluffy and thick pancakes. so so good!
Hi. I love this recipe. Just wondering what a serving size is?
4 servings per recipe!
These were so delicious. Thank you for the recipe! I added a dash of almond extract, some lemon zest, and dropped some blueberries into each pancake before covering them with the lid. They were perfect. I will definitely be making these again!
I’m going to be honest and say I wasn’t sure about these at first, but they were delicious! It was interesting that you cooked them with the lid on, but seemed to make them tender and fluffier. Note: I did add a touch of salt to the second batch.
Can you substitute coconut flour for the almond flour?
Nope!