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
Very nice all around!
Has anyone tried butter instead of coconut oil, how did it go?
Love these 👍 perfect with a few blueberries or sugar free chocolate chips ❤️
Thanks Penny
I separated the eggs, whipped the whites and set aside. Make the batter and fold in, turned out great. Thanks for the recipes
Love that idea, Brenda!
Truly the best keto pancake recipe ever. My non-keto family love it too.
I’ve been making these pancakes weekly 🙂
Excellent! I added a touch of salt and the pancakes came out perfectly. Thank you!
What would be a good alternative to coconut oil (I’m allergic)?
Any cooking oil or butter 🙂
My dear husband made these pancakes for me, and they were so delicious. We got 6 uniformly sized cakes, and 2 (with 2 poached eggs) were perfect for me. I know that I ate more than one serving; I am perfectly fine with doing the math.
Thank you so much!
*All of my favorite keto recipes come from Bigmansworld.com! I am so grateful.
You are a gem, Anna!
I cannot see the amounts for the pancakes
The recipe card provides all of that.
I was out of coconut oil so I subbed butter. They turned out great!
Best keto pancakes I’ve ever made!
Thanks, Sandra!
Best keto protein pancakes EVER!
My son loves pancakes and I wasn’t impressing him as I tried various non white flour recipes.Until today that is,made these wonderful pancakes thumbs up from both of us.Really made a difference as you suggested covering while cooking .Fluffy golden pancakes.Many thanks.
Keto pancakes sounds wonderful. Will they raise a little without covering them. My husband just got a flat top grill and made pancakes last week. I would like to try your keto version on the grill but not cover them will they come out alright. Thanks for your keto recipes they seem easy to follow. Have a great day. Julie
The best keto pancakes I have made and tasted. Fluffy, great taste and filling.
Best keto pancakes I’ve ever made!
I’ve been searching for lower carb recipes. This recipe hit the spot! Forgive me. I’m not very good at reading the labels. I’m working on familiarizing myself. When you say one serving is that for one pancake? I know it says it makes four to eight medium size. Thank you!
The best keto pancakes recipe!!!!!! No one believes this is low carb.