Keto Pancakes recipe that is THE BEST to ever have been made in our household! Made with just 6-ingredients this keto pancake mix is so easy to whip together with almond flour. Sunday morning pancakes will become a normal here on out.
I’ve got to admit. Pancakes are my achilles. I can never get enough of them. There is something perfect about a Sunday morning with a plate of pancakes, bacon and keto coffee. Actually, now that fall is fast approaching us I think it’s time to start making our Keto Pumpkin Spice Latte. 😉
We’ve found a way to make these Keto Pancakes at home and they are the easiest thing to whip together with the simplest ingredients. They are as light and fluffy as you can get for delicious keto pancakes.
What 6-Ingredients are in our Keto Pancakes?
- Almond Flour (affiliate link) – now we have found that the TYPE of almond flour does matter. There are some almond flours out there that are a bit more grainy. So just be sure that you have almond flour and not almond meal.. it will create a difference.
- Eggs – This is something that we CANNOT replicate. I’ve placed this in multiple areas of the post but putting it here too to help. We use 4 eggs and works wonderfully for us every single time. My advice is start with 2 eggs and if your batter is still too thick for you add an additional egg or two until it reaches your desired consistency for batter. The batter should be the same consistency of what ‘normal’ batter should be.
- Unsweetened Almond Milk – Now if you don’t normally keep almond milk on hand you can also use heavy cream or coconut milk alternative for another dairy-free alternative.
- Vanilla Extract
- 1/2 teaspoon cinnamon (optional but I think it helps with the flavor A LOT)
- Baking Powder
- Oil for cooking – This is where you can use as much or as little as you fat based on what fat goals you need achieve that day. I personally am very liberal with our oil (coconut oil or butter). Note that the fat content goes up quite a bit based on how much oil you use to cooke these. I did however only added about 2 Tablespoons that to the nutrition facts so be sure to calculate that into it based on your needs and what you end up using.
I bet you’ve got all these ingredients laying around though. Get to pancake making! 😉
These are not your typical pancake
It is worth noting that these pancakes are NOT your typical pancake. The batter is a bit different and it does require a little bit of extra finesse too flip and cook them.
We also leave a sweetener and cinnamon as an option but in my experience the syrup really is necessary to get the full PANCAKE EXPERIENCE.
My advice.. eating these plain isn’t very enjoyable to us. Adding butter and syrup makes these FANTASTIC.
They are so absolutely fluffy. The pancakes also have a slight sweetness from the almond flour which I absolutely love, but as I said above you can add a Tablespoon or two of your favorite sweetener. Just be sure to keep that in mind when calculating your net carbs as it will vary.
Also – if you can devour the pancake stack above you will be my hero. They are so filling lol but essentially you are eating high concentration of almond and eggs so I guess I understand why they are so satisfying and filling!
I personally am not a fan of actually making pancakes though. Mainly because there is nothing more annoying than standing at the stovetop flipping pancakes. ESPECIALLY after a long workout. Main reason that I do love Keto French Toast just slightlyyyyyy more. These keto pancakes store perfectly in the refrigerator.
How to store our pancakes
I’ve found that these keep really well a couple days after making them!
Simply store in an airtight container in the refrigerator and microwave on high for 1 minute to enjoy the next day!
Freezing – Now I haven’t had a chance to freeze these. My gut thinks that they might not hold up as well but its always worth a try! Be sure to let us know by commenting below if you have in fact freeze these with success!
HOW MANY NET CARBS PER SERVING FOR KETO PANCAKES
1 Net Carbs per pancake. This will vary depending on how small or large you make your pancakes so just be sure to keep that in mind.
I find these pancakes to be super filling. After a 5 mile run I still can only eat 3 pancakes and I am SO FULL.
We pair it with a couple slices of bacon most of the time but this time the hunger pains were kicking in after a workout and I didn’t have time to cook it up. So low carb berries it is, a large slab of butter (not in the nutrition) and some low carb sugar free syrup for me!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
RECIPE NOTE ON THE EGGS: We’ve tested and where we live our ‘large’ eggs are closer to the United States regular eggs. We use 4 eggs and works wonderfully for us. My advice is start with 2 eggs and if your batter is still too thick for you add an additional egg or two until it reaches your desired consistency for batter. The batter should be the same consistency of what ‘normal’ batter should be.
Keto Pancakes Recipe
Recipe Video
Ingredients
- 1 cup almond flour
- 2-4 whole eggs (see recipe note above)
- 1/4 cup unsweetened almond milk (or heavy cream)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 2 Tablespoons oil for cooking/greasing skillet
Instructions
- In a medium bowl whisk together almond flour, eggs, almond milk, vanilla extract, baking powder together.
- Spoon 1/4 cup of pancake mix onto a hot oiled skillet and cooke until done, flipping occasionally.
- Serve with your favorite bacon, low carb berries or low carb syrup
I have made this recipe many times now and I finally tweaked it to where it worked best for me.
I use 3 eggs.
I tried almond milk and regular milk and was not crazy about the result.
I tried 18% cream and heavy cream and they worked much better for me.
I had to play with the liquid quantity to get it not too thin or too thick.
But I ultimately settled on 1/3 C kefir.
My other tweak was to use 1 full tablespoon of baking powder. I found that made the pancakes fluffier. Which the dense
almond flour really needs.
I will never buy keto pancake mix ever again. The ingredients are so readily available and guaranteed fresh.
Absolutely delicious (I like you used4 eggs) thank you for this recioe*****
Finally made these and am so happy. Thank you for sharing the recipe.
My daughter has been struggling with stomach issues so this recipe has zero gluten and dairy which is great and made her happy that it was something she have that she loves and said they tasted almost the exact same. Once the butter and syrup went on them 🙂
I even tried them and I enjoyed it as well and I don’t like pancakes so it was a double win in our house.
Thank you again for sharing
This is one of the best keto pancakes I’ve ever had 😊ðŸ‘
Thank you for the recipe, I thought I couldn’t have a lot of things on keto, but you helped me discover almond flour! The hot cakes were so good! Keep up the recipes ?â¤ï¸
I’ve made these three times and are very good!! Glad I can still have pancakes on keto. Easy an fast to make. This morning I added just alittle Coco powder an just alittle more cinnamon. Very very good, smelled like chocolate chip cookies! Very good thanks!!
I cannot thank you enough for this recipe. I have tryed to stop buying pkg, pancake batter. So expensive. Tryed a generic brand, but something was still missing. Never could figure out why they never put that recipe on the bags. I guess just about everyone adds or takes away their own takes. All in all, I tryed the other day, and could not figure out what happened. Actually found my egg on the counter when I was done. Try putting almond butter+ s.f. Jam on the pancakes. Yum, yum. Thanks again.
I love these pancakes! I used 4 eggs and it was too loose so I added coconut flour about 1/4 cup I till I got the consistency I wanted. I used Almond extract instead of vanilla and added some Torani sugar free French vanilla syrup to the mix. After blended I added fresh blueberries and cooked on the griddle. FANTASTIC!!!! Next time will try with banana, pecans or chocolate chips.
Great recipe! Good flavors, easy to make and I like that you can adjust ingredients to the servings you want to make. I added blueberries to one of them and it was a nice touch! Will also try adding cinnamon next time! Thanks for sharing this!
Ok girls (and guys?)…. This is my review of “The Best Keto Pancakes Recipe†showcased here.
Background… I am an almost-68-year-old dude who, more than 20 years ago, and along with my beautiful bride, adopted what was pretty radical back then… A high protein, drastically low carb diet. They didn’t call it the “Keto†diet, but it was the same science. I still have the two books, each written by husband/wife doctor teams, that explained the ketosis process, and basically how the American diet that the food industry has a large majority of the public hooked on, is killing us.
My wife and I each lost about 20 pounds, and my HDL went from 60 to 75 without any increase in physical exercise on my part!
Well over the years, I slipped into some of my old ways, and recently decided I needed to lose a few pounds so I wouldn’t have to buy new Levis and Dockers!! In the last 2 weeks I’ve lost about 12 pounds and would like to lose another 10 or so.
I have just gotten back into looking at keto recipes, and frustrated over how many of them are complicated. So I will be looking for simpler recipes that don’t break the bank and take the whole afternoon to make! And like many keto fans, I am tired of eating eggs for breakfast.
I experimented with this particular pancake recipe today and would like to offer my comments. Warning: I am pretty structured and detail oriented (retired airline pilot and former Air Force pilot) and basically full blown OCD (except I prefer “ACAâ€â€¦. Amazing Compulsive Ability). So this review will be fairly detailed and extensive. Please forgive me.
Ok, so I started with the basic recipe, but took into account many of your comments, whether positive or negative, plus recommendations for alterations (thank you all very much!) and added a couple of my own touches.
This is what I ended up with for ingredients:
“Wetâ€
3 eggs (large, whatever that means… I am in the U.S. of A.)
1/4 cup almond milk (unsweetend, vanilla flavored)
1 tsp pure vanilla extract
4 oz cream cheese (organic, “from grass fed cows”! Yipee!)
“Dryâ€
1 cup fine (at least the label says so) almond flour
1 1/2 tsp baking powder
1 Tbsp monk fruit powdered sweetener
1/8 tsp cream of tartar
1 tsp ground coriander (one of my two ALL TIME FAVE SPICES !!)
small amount of salt…. pinch? dab? 2 or 3 shakes? Who knows?
This is what I did:
In a fairly powerful food processor, processed the heck out of the wet ingredients. Then added the dry ingredients and processed the heck out of that too! On a scale of 1 to 10, the consistency of the batter was about a 5 (with 1 being pretty runny and 10 where it wouldn’t pour and you would have to drop it on the griddle with a spoon and spread it out to make a 3†pancake). I easily poured 3 1/2 inch pancakes onto a low heat (one of y’alls’ cautions) griddle. Was careful to watch them to prevent burning, but when bubbles started to form, they were pretty ready to turn. Everyone will have to experiment with heat level.
This is what resulted:
Fairly thin pancakes
Very tasty pancakes
No real sensation of eating eggs instead of pancakes
Pancakes held together very well when turning and eating
Very slight “corn meal†texture but not real noticeable
Because they were thin pancakes, this altered recipe produced 19 pancakes !!!
I ate them with organic natural peanut butter and genuine maple syrup (I have yet to find a quality sugar free maple syrup)
What I might do different next time, and other thoughts:
I might double the amount of monk fruit sweetener and ground coriander… maybe add some cinnamon.
I would like to seek anyone’s ideas for making these pancakes a little “fluffier†(or actually, fluffy period… LoL)
I saw two versions of this same recipe… same ingredients, EXCEPT 1/2 versus 1 1/2 tsp baking powder. I used 1 1/2 tsp. Comments?
One of you recommended the cream cheese, so I added it to my recipe. I don’t know what that was supposed to accomplish, but whatever it was, I approve… : O)
I confirm that cooking these on relatively low heat is important.
So there you have it. I have to give this basic recipe with some of the alterations some of you recommended, a big thumbs up… Best of luck in reaching your goals. : O)
Thanks for this review Tim – I actually have been wanting to test out by adding xanthan gum to the recipe and everytime we make these I forgot.. Adding this mental note again. I think that actually will make them a bit more fluffy
Good luck with your goals as well! 🙂
No eggy taste. They are just like eating flat cornbread since they are made with almond flour. I used the fine almond flour too. Nothing even similar to a real pancake. Not a bad taste just not what you would expect when you read best ever…
I also just this morning tried these. The taste was ok, but like you the texture was more like a buckwheat pancake or like a cornmeal texture. But I might cut back on the vanilla as they seemed sweet. But my husband said he will do them again and he is a picky eater ,But one normal size pancake was enough for each of us. Really filling. Served with a sugar less syrup. Might try adding cooked bacon to them next time. But ? for them. Just getting started so I am experimenting. Miss my spaghetti and pasta. That’s next to try.
Try separating the eggs next time. Add yolks in with all the rest of “wet” ingred. Beat the whites to firm peaks. After mixing all other ingred together, Gently fold the 1/2 the whites into the batter; then gently fold in remaining beaten whites. This will result in fluffier pancakes.
Thanks for your recipe. One suggestion for making the pancakes fluffies – used in some recipes – is to beat the egg whites first to make them stiff, then stir them into the batter. Also try adding 1 -2 Tbsp of coconut flour – its lighter than almond flour!
In my personal opinion, they tasted indistinguishable from just eggs, besides the texture. Doubling the recipe resulted in 7-8 pancakes (in my experience). The syrup worked great for improving the taste. I did not add the optional cinnamon to the batter, I can imagine that would help with the taste as well. They were certainly very filling, I was full after 3 of them.
Hi Kevin! These definitely seem either a love or hate for people. Might I suggest trying our Keto Cream Cheese Pancakes next as they seem to be more peoples speed when these ones aren’t their favorite.