These secretly low carb keto pancakes are light, fluffy, and completely delicious – whether you’re on a keto diet or not!
Easy Almond Flour Pancakes
This five-ingredient healthy pancake recipe will quickly become a Sunday breakfast staple.
And the pancakes could not be easier to make: Simply stir the ingredients together, pour the batter onto a pan, and watch as they magically turn into diner-style fluffy keto pancakes so soft and sweet, you’d never guess they could possibly be made without any flour or sugar.
Also Try This Keto Cake Recipe
Pancake Options:
Keto Cream Cheese Pancakes: If you want a cream cheese pancake recipe, simply replace the oil or water in the recipe below with 2 tbsp 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.
Keto Vegan Pancakes: The pancakes are naturally dairy free, with no milk or butter. And for keto pancakes with no eggs, just use two flax eggs.
The recipe can be soy free, gluten free, sugar free, flourless (made with almond meal instead of wheat flour), paleo, and there’s no coconut flour required.
You May Also Like: Keto Brownies
The Best Keto Pancake Recipe
The best part about this recipe is the base is so simple that you can easily customize it to make different pancake flavors.
The recipe makes enough pancakes for one to two people, or it can easily be doubled to serve a family or larger crowd.
Try topping the pancakes with keto maple syrup, mini chocolate chips, or fresh berries and Coconut Whipped Cream.
A reader even left a comment on Pinterest to say she turned them into keto waffles by putting the batter into a waffle maker. If you try her idea, let me know how it goes!
Above, watch the video of how to make keto pancakes.
Keto Pancakes
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 (including the vegan options listed earlier in this post)
- 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
- Combine 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.) View Nutrition Facts
Notes
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Christina says
I tried this recipe about a month ago when Jason sent me the bonus pack from the Hello Breakfast cookbook. The pancakes turned out great, and tasted much closer to traditional diner-style pancakes than other low-carb pancakes I’ve tried. Other recipes tend to be flat and eggy. I look forward to trying the variations of the recipe you mentioned here — maybe I’ll try the blueberry one tomorrow.
CCK Media Team says
Thank you so much for making them! 🙂
ace says
Would these pancakes work well with that viral “Pancake Cereal” method?
CCK Media Team says
Hmm, we haven’t tried, but I don’t see why they wouldn’t work as tiny pancakes. In other words, they should work! Be sure to report back if you try!
Marie Bellwood says
Hi 👏
I made these this morning – AS WAFFLES. I ran out of almond flour and ended up using about 1/4 cup of coconut flour, and ended up needing about double the liquid as a result.
It would have been perfect except I didn’t put enough grease/spray on my waffle pan, so they didn’t exactly come out. The flavour and texture and fluff are perfect! Waffle crumble is still delicious🤤
For my topping I warmed up about 1/4 cup of frozen blueberries, and mixed it with about 2 TBSP of daiya plain cream cheese and some powdered sugar free sweetener and cinnamon… YUM