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
Loved these pancakes
I’ve made them about 3 times
UK large eggs or the type of almond flour is different over here. I used 2 large eggs and made approx 6 pancakes.
Hubby likes them and he can be really fickle with changes.
Great with a nob of butter and maple syrup
Hello, I made the pancakes and the syrup and everything was delicious. How long will the syrup last? Should I keep it in the refrigerator or cabinet?
I personally keep in the refrigerator myself for a couple weeks honestly.Just simply zap it back up in the microwave when I’m using it. So glad you enjoyed the recipes though and hope that helps 🙂
Made them with normal milk instead of almond milk I didn’t have, great taste, very fluffy. I had them with quark (similar to cottage cheese but more tasty) agave syrup and mango, mmmm.
They tasted like French toast to me…my son loved them! I added 3 eggs a a little more vanilla and cinnamon. To my batter I added 2oz of cream cheese and they were even better! Definitely doing these again! Thank you!!!
I use a chaffle. Love. This recipe this is not the first time I used it but I’m into the dash now so I had to try it
Too eggy w 3 eggs… will try again w heavy cream instead of almond milk… perhaps some low carbohydrate sweetener in the mix as well
I’ve found that something about this recipe some people have a strong aversion to it. Think it is the egg/almond flour combo. Might I suggest you try out our Keto Cream Cheese Pancake Recipe instead. It’s definitely seeming to win the hearts over of those who aren’t a fan of this one. 🙂
These are my favorites. I tried some other recipes including one with sour cream and I coild’t turn them. They always fell apart. I’m back to this recipe. It’s the best. I too only get 5 pancakes using 2 eggs.
So glad you enjoy this recipe Maggie! 🙂
Imade these using 2 eggs. It made 5 pancakes using a 1/4 cup for each. Was very disappointed, they looked beautiful but tasted like egg to me. Will not make again.
Hi Barb! This recipe is either a favorite for some but not so much for others. We’ve found that those who dislike this recipe like our Keto Cream Cheese Pancakes a bit better. Might be worth checking out!
Not fluffy, very bland, I would not make again
It seems people either love or hate this recipe! Might I suggest these Keto Cream Cheese Pancakes instead. It seems to win the hearts of people who are not fans of the almond flour texture of these bring to the table.
I tried this recipe today and I loved it just that used regular milk and 3 eggs it’s delicious ?
Delicious Pancakes!! I used ground almonds instead of Almond Flour, and Psyllium Husk instead of baking powder. Came out delicious!! Tried this twice with 2 eggs and with 4 eggs. Both were delicious. Thx so much for the recipe!!
This recipe was great! Thank you so much! I added a tbsp of swerve to the batter and next time I will try chocolate chips and maybe a little more vanilla! I loved the texture! I subscribed and will definitely be searching the site for more delicious recipes!!
Welcome Halina! So glad you enjoyed this recipe and happy to have you a part of our community. 🙂
I followed this recipe exactly. I used three eggs as recommended. The consistency and texture was OK. But there was no sweetness to the pancakes. I really didn’t care for the taste because I expected a slightly sweet taste. Maybe adding sweetener will help.
We mention it in a few places. The syrup is pretty much our sweetener.. so if you are eating pancakes plain then yes we’d definitely recommend some sweetener being adding to the batter. 🙂
How about vanilla almond milk
Beware that vanilla almond milk generally is sweetened and will alter the carb count quite a bit. If you have a vanilla unsweetened almond milk that should be just fine. 🙂
Could you tell me how this breaks down to 1 net carb?
We provide the nutrition information below the recipe. If you need help in how to calculate your net carbs check out this page. All ingredients vary and are different so there is some variations in some nutrition results and why we provide nutrition information as a courtesy but always you are more than welcomed to calculate it yourself based on your specific ingredients.
These are DELICIOUS & EASY to make & they were a MUCH needed break from eggs for breakfast! Even picky hubby loved them! (So great knowing I won’t have that awful sugar crash after eating “normal†pancakes.)
I used the Blue Diamond almond flour, unsweetened vanilla almond milk and 3 large Eggland’s Best eggs. Served w/ Lakanto maple syrup.I wouldn’t change a thing. Yummmmm!!!
So glad you enjoyed and coming back to let us know! ALSO thank you for reporting the type of almond flour you used! I’m noticing some people have had varying results and I suspect it’s the flour brand since we can’t get a bad result anytime we make these ourselves! They are a favorite of ours too and love eating after a workout. 🙂
I made these today just how the recipe reads. I did get 10 pancakes using just a bit less than 1/4 cup. Very filling and yummy. My carb manager must round up 5 pancakes had 7 carbs.
Hi Lindsay ! I just discovered your website and I already like it, the recipes are amazing thank you for sharing ! Just was wondering are you thinking of opening YouTube channel? Cause this way it’s easier to watch your cooking methods!
Welcome Lisa! We are happy to have you here. 🙂
We are not going to be opening a YouTube channel anytime soon BUT do have it in the works currently to introduce longer videos to more slowly walk through the recipes and see how everyone interacts with those first. If it’s positive feedback then we will consider longer cooking videos for the future.
We loved these pancakes! Made with Lilly’s choc chips for my grandchildren. I followed your advice and used 2 eggs. Perfect! Easy! Made 5 which was perfect!
These pancakes were amazing! I had to add an extra 1/4 cup almond flour to the recipe as there was too much egg, but either than that I followed the recipe exactly. These are the best low carb pancakes! Thank you for sharing! I will be making these often!
Hi, I use blue almond finely sifted almond flour, and I had to use 1.25 cups to get the right thick consistency for pancakes. They turn out too thin otherwise. Thanks for the recipe, it really helps to be able to eat pancakes when on a keto diet. 🙂
Mind telling us the brand of almond flour you used?? We are finding that results differ based on the brand so perhaps knowing this can help someone else in the future. 🙂
Mine were really flat. Followed the recipe exact
I find two eggs makes them too “eggy†tasting for me, so I used two whole eggs, and two flax eggs. More carbs, I know, but just a little. I topped them with plain Greek yogurt and a few rasberries.
The texture and consistency turned out great, and I got 10 pancakes out of it.
Thanks for reporting back! 🙂
Yeah some people are very put off by that eggy taste. Think it’s like cilantro for people, some people love it or hate it lol.Thanks for giving others who might hate it an option! 🙂