These secretly low carb keto pancakes are light, fluffy, and completely delicious, whether you’re on a keto diet or not!
The Best Keto Pancake Recipe
The hands-down best part about this recipe is the base is so simple that you can easily customize it to make many different pancake flavors.
The recipe yields enough homemade pancakes for one to two people. Or it can easily be doubled to serve a family, brunch guests, or a larger crowd.
Try topping the pancakes with keto maple syrup, sugar free mini chocolate chips, or fresh berries and powdered erythritol or Coconut Whipped Cream.
A reader even left a comment on Pinterest to say that she turned them into keto waffles by putting the batter into a waffle maker. If you try her idea before I do, please let me know how it goes!
You may also like these Keto Brownies
Easy Almond Flour Pancakes
This five ingredient healthy pancake recipe will quickly become a Sunday breakfast staple in your home.
And the pancakes could not be easier to make: Simply stir all of the ingredients together, pour the pancake batter onto a pan, and watch as they magically turn into diner-style fluffy keto pancakes.
The buttery pancakes turn out so soft and sweet, you’d never guess they could possibly be made without any white flour or sugar.
Also try this chocolate Keto Cake Recipe
Keto Pancake Flavors
What is your dream pancake flavor? There are so many options! Choose from the ideas below, or feel free to customize the basic recipe to make it your own.
Keto Cream Cheese Pancakes: If you want a cream cheese pancake recipe, simply replace the oil or water in the sugar free pancake recipe below with 2 tbsp cream cheese or vegan cream cheese.
Keto Blueberry Pancakes: Stir a pinch of cinnamon into the batter if desired. Press a few blueberries onto each pancake right after pouring the batter into the pan. Or sliced strawberries or raspberries work too.
Keto Vegan Pancakes: The pancakes are naturally dairy free, with no milk or butter. And for keto pancakes with no eggs, just use two flax eggs.
Lemon Pancakes: Add 2 tsp lemon juice and the zest of one lemon to the mix before cooking the pancakes. Top with sugar free powdered sugar if you wish.
Coconut Pancakes: Stir a handful of shredded coconut into the batter. If you want to add a sprinkle of chocolate chips, they will taste like a Mounds bar!
The pancake recipe can be soy free, gluten free, sugar free, flourless (it’s made with almond meal instead of wheat flour), paleo, and there’s no coconut flour required.
How To Make Keto Pancakes
Start by gathering all of your ingredients and taking out a nonstick skillet or pancake griddle and a spatula.
Stir all of the pancake ingredients together to make a batter. Slowly add more liquid if a thinner pancake batter is desired.
Grease the nonstick skillet with oil (or oil spray if you want oil free pancakes), and turn the heat to low.
Once the pan is hot, drop small ladles of batter and press down. I like making these into silver dollar pancakes.
Hint: You can test to see if the pan is hot by adding a droplet of water to the surface. If the water droplet sizzles, the griddle is ready.
Low Carb Pancake Making Tips
I’ve found that making small pancakes instead of large ones ensures they aren’t done around the edges before the centers fully cook through.
Smaller pancakes equal more even cooking and no burnt edges or undercooked middles. Plus, it means you get more pancakes to enjoy!
To prevent sticking, I like to re-grease the skillet after each set of pancakes. Serve them hot with your favorite pancake toppings.
Since there’s no gluten in the recipe (almond flour is both grain free and gluten free), you don’t need to worry about overmixing the batter.
Do be sure that your baking powder is good, because using old or expired baking powder can yield flat pancakes.
Storing Keto Pancakes
Any leftover keto pancakes can be stacked with a layer of parchment paper between each pancake and stored in a lidded airtight container in the refrigerator for about three to four days.
Or you can also freeze leftovers for up to two months in a freezer-safe lidded container, with a layer of parchment or wax paper between pancakes so they don’t stick together.
Above, watch the keto pancake recipe video.
- 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.)
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More Keto Breakfast Recipes
Made with almond meal instead of flour, these ketogenic blueberry breakfast muffins are impossible to stop eating.
Coffee lovers can easily make these frosty keto breakfast drinks at home, with just 5 minutes and a blender.
Great for breakfast or a healthy snack, this chia pudding comes in five different flavors and can be completely sugar free.
Popular on social media, this simple keto whipped coffee (or Dalgona coffee) can be made with just 3 ingredients.
How to make a low carb healthy breakfast smoothie that tastes like a vanilla milkshake!
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Flourless Pancakes – 3 Ingredients