These Keto Pancakes are fluffy, delicious, and sure to satisfy your cravings! This recipe is foolproof and easy to make. Made with just 6 simple ingredients, they can be ready for breakfast in less than 15 minutes.
If you're looking for the perfect keto pancake recipe, look no further! These are made with low carb pantry staples and taste as close to the real thing as it gets.
Not only are these pancakes keto-friendly, but they are also dairy-free!
If you're looking for another easy keto breakfast recipe, check out my Keto Breakfast Casserole.
Ingredients
- Almond Flour - Any brand will work, as long as it's finely ground.
- Baking Powder - Makes the pancakes rise and become fluffy.
- Granulated Sweetener - Adding sweetener to the pancakes is optional, though I recommend it if you prefer a sweeter pancake. I like using either the brand Swerve or Lakanto Monk Fruit, though any erythritol sweetener will work.
- Salt - Adding a little salt to the batter brings out the other flavors in the pancakes.
- Eggs - The eggs act as a binder holding the pancakes together.
- Water - Adds moisture to the mixture.
How to make keto pancakes
Step by step instructions (Scroll down to the recipe card for exact measurements.):
- Step 1: Add the almond flour, baking powder, granulated sweetener, and salt to a bowl and whisk everything together.
- Step 2: Next, add the eggs and water to the same bowl with the dry ingredients and stir everything together until the batter is smooth.
- Step 3: Heat a skillet over medium-high heat, and grease it with butter or cooking spray. Spoon about 1/3 of the batter into the skillet. Allow the pancake to cook for about 3 minutes.
- Step 4: Flip it and cook for 3 minutes on the other side. Repeat with the remaining batter. Serve immediately with your favorite keto-friendly syrup, or enjoy them plain.
Hint: Cook the pancakes on medium-low heat (slightly higher than the medium temperature setting) to avoid burning them. Almond flour burns easier than regular flour. Use a nonstick skillet to prevent the pancakes from sticking to the pan.
Variations
Just like traditional pancakes, there are a fe you can switch things up with this low-carb version. Here are a few of my favorite variations of this recipe:
- Add a teaspoon of vanilla extract to enhance the flavor.
- Add-ins: Add a few blueberries or sugar-free chocolate chips into the batter to make blueberry or chocolate chip keto pancakes.
- Toppings: Top the pancakes with fresh blueberries or strawberries for a naturally sweet addition. You could also sprinkle a little keto-friendly powdered sweetener over the pancakes or serve them plain with butter.
Recipe Tips
- Use a nonstick skillet to avoid the pancakes sticking to the pan.
- You'll want to cook the pancakes a little past medium heat (medium-low), because almond flour cooks faster than traditional flour. Cooking the pancakes over high heat may cause them to burn.
- Don't overmix the batter to avoid dense pancakes.
Storage
Keto pancakes can be stored in the fridge for up to 5 days in an airtight container. I recommend separating each pancake with parchment paper to prevent them from sticking together.
The pancakes can be frozen up to six months. Simply thaw in the fridge before reheating.
FAQ
These keto pancakes have 3 net carbs each.
The baking powder in the pancakes helps to make them fluffy.
Almond flour may used to make pancakes keto-friendly.
Almond flour is better for keto pancakes, as it is lighter and less dense than coconut flour. This results in fluffier pancakes.
More Keto Breakfast Recipes
- Best Keto Breakfast Casserole
- Keto Pumpkin Muffins with Cream Cheese Swirl
- Easy Keto Pumpkin Bars
- Keto Breakfast Bowl
Keto Pancakes
These Keto Pancakes are fluffy, golden, and delicious. Made with just 6 simple ingredients, they are an easy low-carb breakfast option.
Ingredients
- 1 cup almond flour
- 1 tablespoon granulated sweetener, (I recommend Swerve or Lakanto Monkfruit)
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
Instructions
- Whisk the almond flour, granulated sweetener, baking powder, and salt in a large bowl.
- Add the eggs, vanilla extract, and water to the same bowl and mix everything together.
- Heat a skillet over medium-low heat (a little past the medium setting), and great with cooking spray or butter. Once the skillet is hot, spoon about 1/3 of the pancake batter into the skillet. Allow the pancake to cook for about 3 minutes, and then flip the pancake. Cook for another 2-3 minutes. The pancakes should be golden brown on each side. Repeat until you use all of the batter.
- Serve pancakes plain or serve them with keto-friendly syrup, butter, strawberries, and/or blueberries.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 124mgSodium: 469mgCarbohydrates: 10gNet Carbohydrates: 3gFiber: 5gSugar: 2gSugar Alcohols: 2gProtein: 12g
All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.
Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!
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