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
I’ve had these pancakes a number of times and they always come out perfectly. Left over batter only needs a bit of milk and a stir and just as good the next day. I’ve tried a number of pancake recipes and these are the best. Thank you.
These were the best darn pancakes I’ve ever made!
I will be trying this recipe. Love pancakes.
In the Nutrients. It says serving. How many pancakes are in a serving. I know it depelnds on size.. Thanks for sharing and thank you in advanse.
The best keto pancakes recipe. Super fluffy.
Loved it, but I added hemp seeds, flax seeds, and blueberries.
Light fluffy and delishish. Quick to make and great with crispy bacon.
These were fantastic. Thanks so much for sharing the recipe
How many servings in 1x receipe?
4 servings in one recipe.
This is very delicious! I love cinnamon so I added some, also changed the granulated sweetener to sweetener syrup and worked fine! It’s not dry, lovely soft pancakes 🙂
Perfectly delicious
These keto pancakes sound good. The recipe says there are 4 servings. What is the serving size? 1 pancake, 2 pancakes?
Unbelievably amazing pancakes!!!! I jmdid add extra 1/4th cup milk. Maybe it depends on the almond flour you are using.
Hi Arman, this is my first time making a keto pancake. I used the organic stevia and used 1/2 cup of almond milk and added blueberries. I also used some butter in the pan before the batter, so they wouldn’t stick to the pan. My husband Frank liked them, eventhough he’s always loved my Dutch buttermilk pancakes. I will definitely make them again with more ore almond milk. I did use a lid. Thank you!
Brilliant! Best I’ve tried. Pancakes always fluffy and flavorful. Easy to make without a zillion eggs!
I just made these and I’ve only tried a few recipes for pancakes before but so far these are the closest to actual pancakes. They have great taste. I think I’m going to keep this recipe around.
Can you substitute something else for the coconut oil?
You could try butter!
Very good. I added about 1/8 tsp of salt and 2 tsps of sugar free syrup. Also, I whipped the egg whites separately and folded them in.
Good taste for me!