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My fellow brunch lovers, I promise this is the BEST Keto Pancakes recipe you can find. Even though they are low carb, grain-free, and gluten-free, you won’t be able to tell! These almond flour pancakes are simple, fluffy, and delicious. Read on and watch the video tutorial for tips to make them and suggestions for keto pancake toppings.
Why Make This
- 5g net carbs: One of my favorite old fashioned pancake recipes has over 21g of net carbs per serving! As to eating a whole day’s worth of carbs in one dish, this recipe is a delicious replacement with less than half the carbs.
- Made by brunch lovers: We love breakfast and brunch in my family. In fact, we sometimes eat it for dinner. So, I knew that if we had any chance of eating keto-friendly foods for any sustained period of time that we’d need a keto pancake recipe. This recipe is the result of months of testing, but it’s still simple and easy.
- Almond Flour: this is blanched and super-fine grain
- Natural Ancient Sea Salt: I’m using fine grain sea salt
- Baking Powder
- Powdered Monk Fruit Erythritol: this is my sweetener of chocie, but you can use any keto sugar replacement that you prefer.
- Unsweetened Vanilla Almond Milk: you can use any unsweetened milk that you prefer. Several readers have also made this with heavy cream with great results.
- Vanilla Extract
- Butter: this should be melted for the batter, but you should also have extra cold butter for cooking the pancakes in your griddle or pan.
How to Make Keto Pancakes with Almond Flour
- In a small bowl, mix the dry ingredients (almond flour, salt, baking powder, and sweetener).
- In a larger bowl (enough to hold the complete batter), whisk the wet ingredients (almond milk, eggs, vanilla extract and butter).
- Pour the dry ingredients into the wet and use a baking spatula to incorporate.
- Heat butter in a large skillet and cook up to 4 pancakes at a time
Top Tips & FAQs
It’s important to know that since low-carb pancakes do not have regular flour, they cook faster and require a lower cooking temperature. I’m including some tips so that you don’t burn your pancakes below:
- Use Less Than 1/4 cup of Batter Per Pancake: a common problem when making keto pancakes is that they burn easily. For me, the key to not burning these is using less than 1/4 cup batter per pancake. By keeping the pancakes small, they cook evenly without burning.
- Make up to 4 Pancakes at a Time: similar to the tip above, another strategy is to only make a few at a time. This allows you to monitor the pancakes because they cook quickly.
- Use Salted Butter when Cooking: salted butter takes these almond flour pancakes to a new level. It brings out all of the sweet flavors. If you omit the salted butter, these will still taste delicious, but I prefer to use a sliver of it per batch when cooking.
Keto Pancakes with Coconut Flour
You cannot substitute coconut flour 1:1 for almond flour in any recipe. Coconut flour is much drier and denser than almond flour. So, it requires more liquid, eggs, and fat.
To make Keto Pancakes with coconut flour, I’d recommend trying this coconut flour pancakes recipe. You’ll notice that it requires double the eggs and three times to the liquid to have a light and fluffy result!
Keto Pancake Toppings
There are so many low-carb options for pancake toppings. Some of my favorites are:
- Fresh Berries: I typically choose strawberries
- Sugar-free Whipped Cream: I like whipped cream on my pancakes. Fortunately, it’s easy to make at home. My homemade keto cool whip recipe takes less than 5 minutes. Plus, it tastes better than anything you can pick up at the store.
- Keto Pancake Syrup: There are two main options that I prefer. First, Honest Syrup has 1g net carbs and a lot of flavors like Banana, Caramel and Peach! If you want to try that, then use DRDAVINAHS at checkout to save 10%. Second, Keto Maple Pancake Syrup is a new favorite and I love it because it tastes almost exactly like real pancake syrup.
- Sugar-free Berry Sauces: Pair your pancakes with my blueberry, raspberry, or strawberry sauces. They have less than 5 ingredients and can include any frozen berries you have on hand.
This is usually the result of your almond flour. I‘m using superfine blanched almond flour in this recipe because I’ve found that it works best in making almond flour recipes taste more like recipes that use regular flour.
This keto pancake mix includes almond flour, baking powder, sweetener, and salt. You do need to add wet ingredients to the mix like vanilla, almond milk, eggs and butter.
Yes! Almond flour is low in carbs and grain-free.
Recipes to Enjoy This With
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
The Best Keto Pancakes Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
- In a small bowl, mix the dry ingredients (almond flour, salt, baking powder, and sweetener)
- In a larger bowl (enough to hold the complete batter), whisk the wet ingredients (almond milk, eggs, vanilla extract and butter)
- Pour the dry ingredients into the wet and use a baking spatula to incorporate
- Heat a large skillet to medium-low heat
- Melt 1 tbsp of butter and add pancake batter (a little less than 1/4 cup per pancake). You know it’s time to flip them when you start to see the bubbles (like normal pancakes)
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!