Name: Keto Pancakes
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup almond flour; 2 tbsp keto syrup; 1 1/2 tbsp oil (or water); 1/4 tsp salt; 2 eggs ((or the vegan options listed above)); 1 tsp baking powder; optional chocolate chips or sugar free chocolate chips; optional if using water instead of syrup, add a pinch of stevia or erythritol if desired, or omit for savory pancakes

These secretly low carb and keto pancakes are so light, fluffy, and delicious, whether you are on a keto diet or not!

The best keto pancake recipe

The hands down best part about these pancakes is that the base is so simple, you can easily customize it to make many different pancake flavors.

The recipe yields enough homemade pancakes for one to two people. Or it can easily be doubled to serve a family, brunch guests, or a larger crowd.

Try topping the pancakes with keto maple syrup, sugar free mini chocolate chips, or fresh berries and powdered erythritol or Coconut Whipped Cream.

A reader even left a comment on Pinterest to say that she turned them into keto waffles by putting the batter into a waffle maker.

If you try her idea before I do, please let me know how it goes!

You may also like these Keto Brownies

How To Make Keto Pancakes With Almond Flour

Easy almond flour pancakes

This five ingredient healthy pancake recipe will quickly become a Sunday breakfast staple in your home.

And the low carb pancakes could not be easier to make.

Simply stir all of the ingredients together, pour the pancake batter onto a pan, and watch as they magically turn into diner style fluffy keto pancakes.

The buttery pancakes turn out so soft and sweet, you would never guess they could possibly be made without any white flour or sugar.

Also try this chocolate Keto Cake Recipe

Keto Pancake Flavors

What is your dream pancake flavor? There are so many options!

Choose from the six ideas below, or feel free to customize the basic recipe with different add ins and toppings to make it your own.

Keto Cream Cheese Pancakes: If you want a cream cheese pancake recipe, simply replace the oil or water in the sugar free pancake recipe below with two tablespoons of cream cheese or vegan cream cheese.

Keto Blueberry Pancakes: Stir a pinch of cinnamon into the batter if desired. Press a few blueberries onto each pancake right after pouring the batter into the pan. Or sliced strawberries, blackberries, or raspberries work too.

Keto Vegan Pancakes: The pancakes are naturally dairy free, with no milk or butter required. And for keto pancakes with no eggs, just use two flax eggs.

Lemon Pancakes: Add two teaspoons lemon juice and the zest of one lemon to the mix before cooking the pancakes. Top with sugar free powdered sugar if you wish.

Low Carb Coconut Pancakes: Stir a handful of shredded coconut into the batter. If you want to add a sprinkle of chocolate chips, they will taste like a Mounds bar!

Chocolate Nutella Pancakes: Top your finished pancakes with Homemade Nutella and finely diced hazelnuts or chopped dark chocolate.

Other yummy topping ideas include almond butter and sugar free jam, savory toppings like eggs or cheddar cheese, Greek yogurt and fresh fruit, or non keto peanut butter and sliced bananas.

The pancake recipe can be soy free, gluten free, sugar free, and paleo, with no coconut flour needed. As it is made with ground almond meal instead of wheat flour, the recipe is technically also flourless.

Recipe video for keto pancakes

Above, watch the step by step recipe video.

Keto Sugar Free Pancake Breakfast Recipe

How to make keto pancakes for breakfast

Start by gathering all of your ingredients and taking out a nonstick skillet or pancake griddle and a spatula.

Stir the pancake ingredients together to make a batter. Slowly add more liquid if a thinner pancake batter is desired.

Grease the nonstick skillet with oil, or use oil spray if you want oil free pancakes. Turn the heat on to low.

Once the pan is hot, drop small ladles of batter and press down. I like making these into silver dollar pancakes.

Hint: You can test to see if the pan is hot by adding a droplet of water to the surface. If the water droplet sizzles, the griddle is ready.

Low carb pancake making tips

In my many times preparing this breakfast, I have found that making small pancakes instead of large ones ensures they will not be done around the edges before the centers fully cook through.

Smaller pancakes equal more even cooking and no burnt edges or undercooked middles. Plus, it means you get more pancakes to enjoy!

To prevent sticking, I like to re-grease the skillet after each set of pancakes.

Serve them hot, garnished with your favorite pancake toppings.

Since there is no gluten in the recipe because almond flour is both gluten free and grain free, you do not need to worry about overmixing the batter.

Do be sure that your baking powder is good, as using old or expired baking powder can yield gummy or flat pancakes instead of fluffy ones.

Storing keto pancakes

Any leftover keto pancakes can be stacked with a layer of parchment paper between each pancake and stored in a lidded airtight container in the refrigerator for about three to four days.

Or you can also freeze leftovers for up to two months in a freezer safe lidded container, with a layer of parchment or wax paper between pancakes so they do not stick together.

When ready to eat, simply reheat the pancakes in a skillet on the stovetop or in the microwave. You may also place them on a parchment lined baking tray and reheat the keto breakfast pancakes in a warm oven.

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Ingredients

1 cup almond flour
2 tbsp keto syrup or water (pure maple syrup or milk of choice also work)
1 1/2 tbsp oil or water
1/4 tsp salt
2 eggs (or the vegan options listed above)
1 tsp baking powder
optional chocolate chips or sugar free chocolate chips
optional if using water instead of syrup, add a pinch of stevia or erythritol if desired, or omit for savory pancakes

Instructions

To make keto pancakes, whisk all ingredients to make a pancake batter. Add more liquid if needed to thin out the batter. Grease a nonstick skillet with oil or spray, and heat on low. When the pan is hot (test it by adding a droplet of water to the pan – if it sizzles, the pan is ready), drop on small ladles of batter and press down. Don’t make them too big or they’ll be done on the edges before the centers have a chance to cook. To prevent sticking, it may be necessary to re-grease the skillet after each set of pancakes.
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