Soft, fluffy, and keto-friendly! These delicious keto pancakes are an easy and healthy brunch option when you’re craving a high-carb 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! Then try this keto pizza or macaroni and cheese! 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 on a keto-friendly diet, but then when I saw how good they felt and weren’t starving, I wondered. am interested. One of my biggest hesitations about living a low carb lifestyle is that I thought I would have to give up some of my favorite foods, such as pancakes. I now know that pancakes, along with many other high carb foods, can also be 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 lets you skip the syrup and enjoy them as is or with a nut butter spread on top. I’ve shown them here dripping in syrup and with berries, but those toppings aren’t a necessity. They are really too good on their own! Pair them with bacon and scrambled eggs to add protein and you have the best breakfast to start your day! This keto pancake recipe is one you will come back to again and again. It tastes like a cheat day without the carbs!
What Are Keto Pancakes Made From?
You may need to buy a few of these ingredients, but they’re great to have on hand when you’re on a low carb diet. Almond flour is a must! You can use it for all kinds of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? You will find them all in the recipe card below.
- Almond powder: This gives the structure of keto pancakes. Almond flour is low in carbohydrates while being high in healthy fats.
- Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It is low in carbs but high in healthy fats.
- Stevia: To sweeten your pancakes while limiting carbohydrates. You can also use monk fruit sweetener!
- baking powder: It is a must for light and fluffy pancakes. Almond flour can tend to be denser, so be sure to add a leavening agent to mimic the light texture that regular flour would give you.
- Salt: Prevents your pancakes from having a bland taste.
- Eggs: Help tie it all together!
- Almond milk: Any non-dairy, low carb milk will work. I would advise staying away from oat milk here, however, it is 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! This 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 make. They take no time at all to whip! Not only do they taste like old-fashioned pancakes, but they also come together like them.
- Mix the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, stevia, baking powder and salt and set aside.
- Combine the wet ingredients and combine: Using a smaller bowl, beat the eggs, almond milk, oil and vanilla extract until smooth. Pour the wet ingredients into the dry ones and continue whisking until slightly smooth (some lumps are okay).
- Adjust consistency: If the batter is too thick to pour, add more milk 1 tablespoon at a time to thin it out.
- Cook: Heat a large, flat-bottomed saucepan on the stove over medium heat. Using a ¼ cup measuring cup or ladle, pour the batter into the pan. Once the batter begins to bubble and become firm, flip the pancake and let it cook on the other side. Repeat with the rest of the dough.
- To serve: Top the 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 bit more TLC when you use it to make pancakes. If at first you don’t succeed, try again! First, be sure to wait for your crepe to bubble before flipping it, and second, be sure to add your eggs and oil. These will both help bind all the ingredients together. Adding extra fats like butter or cream cheese will also help.
Can you make pancake batter in advance?
Yes! It makes preparing breakfast so easy. It’s great for busy mornings! To prepare the batter, whisk together the flours, stevia, baking powder and salt. You can then store this keto pancake mix right in your pantry and simply add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix up the whole pancake batter recipe and store it in an airtight container in the refrigerator.
How to Store Keto Pancakes
Once you’ve made a batch of these delicious keto pancakes, they can easily be saved for later. Place them in an airtight container in the fridge for up to a week. It’s a great way to plan meals for a delicious breakfast 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 prep meals or save them for later use. They freeze very well and keep for up to 2 weeks in the freezer in a freezer bag.
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To print
Easy Keto Pancakes
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Soft, fluffy, and keto-friendly! These delicious keto pancakes are an easy and healthy brunch option when you’re craving a high-carb breakfast but don’t want to mess up your macros.
Servings 12 Crepes
calories 247calories
Ingredients
- 2 cups Almond powder
- 1/2 Chopped off Coconut Flour
- 2 soup spoons Stevia
- 2 coffee spoons baking powder
- 1/2 teaspoon Salt
- 5 big Eggs
- 2/3 Chopped off Almond milk and non-dairy and low cab milk will work
- 1/2 Chopped off Oil
- 2 coffee spoons Vanilla extract
Instructions
In a large bowl, whisk together the almond flour, coconut flour, stevia, baking powder and salt and set aside.
Using a smaller bowl, beat the eggs, almond milk, oil and vanilla extract until smooth. Pour the wet ingredients into the dry ones and continue whisking until slightly smooth (some lumps are okay).
If the batter is too thick to pour, add more milk 1 tablespoon at a time to thin it out.
Heat a large, flat-bottomed saucepan on the stove over medium heat. Using a ¼ cup measuring cup or ladle, pour the batter into the pan. Once the batter begins to bubble and become firm, flip the pancake and let it cook on the other side. Repeat with the rest of the dough.
Remarks
Updated on January 10, 2023
Nutrition
Portion: 1crepe | calories: 247calories | Carbohydrates: 7g | Protein: 8g | Large: 22g | Saturated fat: 3g | Cholesterol: 88mg | Sodium: 160mg | Potassium: 100mg | Fiber: 4g | Sugar: 1g | Vitamin A: 128UI | Calcium: 98mg | Iron: 1mg
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