Sweet, fluffy, and keto-friendly! These delicious keto pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.
Even if you’re on a low-carb diet, you don’t have to sacrifice flavor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are also great options if you’re craving something sweet.
Quick and Easy Keto Pancakes
I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!
The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some added protein and you have the best breakfast to start your day with! This keto pancake recipe is one you’ll one to come back to again and again. It tastes like a cheat day without the carbs!
What Are Keto Pancakes Made Of?
You may need to shop for a few of these ingredients, but they’re great for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe card below.
- Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while also being packed with healthy fats.
- Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
- Stevia: To sweeten up your pancakes while keeping carbs low. You can also use monk fruit sweetener!
- Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising agent to mimic the light texture that regular flour would give you.
- Salt: Keeps your pancakes from tasting bland.
- Eggs: Help bind everything together!
- Almond Milk: Any non-dairy and low-carb milk will work. I would advise staying away from oat milk here, though, it’s naturally high in carbs. You can also use a protein enriched skim milk like Fairlife to achieve a similar result.
- Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
- Vanilla Extract: For a touch of sweet flavor.
How to Make the BEST Keto Pancakes
These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.
- Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
- Mix Wet Ingredients and Combine: Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
- Adjust Consistency: If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
- Cook: Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
- Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!
Why Did My Pancakes Fall Apart?
Since almond flour is denser than regular flour, it needs a little more TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is bubbling before you flip it, and second, be sure you add your eggs and oil. These will both help to bind all of the ingredients together. Adding extra fats like butter or cream cheese will also help.
Can You Make the Pancake Batter Ahead?
Yes! It makes preparing breakfast so easy. It’s great for busy mornings! In order to prepare the batter, whisk the flours, stevia, baking powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix the full pancake batter recipe together and store it in an airtight container in the refrigerator.
How to Store Keto Pancakes
Once you make a batch of these delicious keto pancakes, they can easily be stored for later. Place them in an airtight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat throughout the week.
- In the Refrigerator: Store keto pancakes in an airtight container for up to 1 week.
Can I Freeze Keto Pancakes?
Yes! These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.
Easy Keto Pancakes
- 2 cups Almond Flour
- 1/2 cup Coconut Flour
- 2 tablespoons Stevia
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 5 large Eggs
- 2/3 cup Almond Milk and non-dairy and low-cab milk will work
- 1/2 cup Oil
- 2 teaspoons Vanilla Extract
- In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
- Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
- If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
- Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hi Alyssa I’ve tried many of your recipes and all have come out great. I haven’t made any baked recipes recently because I’m now living a keto lifestyle. However I was excited you posted a keto pancake recipe as I’ve already tried many but want to try yours. However you did say to use oil of your choice and for those not familiar or following a keto lifestyle not all oils are good. I will use avocado, coconut or olive oil in mine.
Mine came out extremely thick as well. I had to add another 2/3 cup almond milk, which helped with texture. Taste was just okay.
My batter turn out extremely thick and sticky. Hard to make thin enough to get pancake look.
Tasty, even so thick. Wish there was fiber count in nutrition list