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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.
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!