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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.

Nutrition Information

Calories: 102kcal