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Keto Pancakes

An easy recipe for low carb keto pancakes that are light, fluffy, and delicious for breakfast.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 5 minutes
Total Time 5 minutes
Yield 4 - 7 pancakes


  • 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


  • 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


If you're a visual person, be sure to check out the recipe video above! Sub another flour for the almond at your own risk. The pancake recipe was adapted from these Keto Muffins.