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.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
What brand of almond flour do you use?
Why are they so thick? And looks kinda puffed ..
Because the pan is covered when cooking.
Not exactly like normal pancakes, but pretty tasty otherwise. They do actually puff up quite high if covered, and made a great “bread” for my sausage sandwich. My only complaint is that The are a bit dry on their own.
First Keto pancakes I really enjoyed. Just like he said it came out fluffy and light. I am in love. I was so skeptical since other receipes online claimed the same thing. But this one actually worked. I love it 💖💖💖💖💖
Covering the pancakes while they cooked was the game changer, thank you for that tip.
This recipe was way better than a coconut flour recipe I tried.
I made two tweaks to this. I used melted butter instead of coconut oil, and I used homemade buttermilk. I also did not add any sweetener. Thank you so much for this recipe, the pancakes were yummy, fluffy goodness.
I did these and for my feel I’d add more milk since a bit dry. Doubled baking powder since on griddle so couldn’t cover. But will do again.
the pancakes did hold together well. I added more milk though as the initial batter was a bit dry.
I used a 1/4 measuring cup to distribute the batter to the pan and only got 5 pancakes. I just plit the last pancake into fourths so I could have the right serving size. I used almond milk this time but will use coconut next time. They were still amazing! Thanks for giving me hope to having pancakes on this keto lifestyle change! Much respect Much love to you you
Oooooh… has anyone tried veganizing these? Wondering what the best egg sub would be!
I haven’t tried, but you are welcome to experiment and see!
Typically a great egg substitute is aquafaba (the juice from a can of chick peas) they have slightly more carbs than 2 eggs, but basically nothing
Try flax eggs. 1T flaxseed meal, 2.5T water. Mix and let rest for 5 minutes. Equivalent to 1 egg for most recipes.
Can I substitute the coconut oil with another (the hubs is allergic)
I haven’t tried 🙂
i used ~7 tbsp of JUST Egg as a replacement, and they browned super quick — a minute, flip, another minute, done. they were thin and not very pancakey, but i’ve tried everything to make vegan keto pancakes that don’t require a million fancy ingredients and i’m just happy they stayed together.
Made these Sunday morning. Easy to do!
So good!
How many servings does this recipe make?
Oh! Had no idea we could make our own baking powder. Thanks for the recipe!
I usually use coconut flour so this is the first almond flour recipe I’ve tried. These were delicious! I used unsweetened vanilla almond milk and subbed olive oil in for the coconut oil (I didn’t have any), and added one pack of stevia. They fluffed up and tasted great. Def adding this to my favorites list!
These were the best pancakes ever! I used goat butter instead of coconut oil (Very allergic to it), but I got the best tasting pancakes ever! These keto recipes are really the best for gluten free baking for us Celiac’s. Oh and the baking powder I make my own since I can’t have corn or potato. I use 1/4 tsp Psyllium husk plus 1/2 tsp cream of tar tar for 1 tsp baking powder. Psyllium husk makes things very poofy and doesn’t have that weird taste baking soda has. This recipe doubles very nicely as well.
My first try with almond flour. As much as I love pancakes, I felt there was too much almond flavor for my liking. They came out great though.