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Keto Pancakes

Keto Pancakes

Linda M. Harris
These fluffy keto pancakes are the perfect breakfast choice for anyone on a low-carb or ketogenic diet.
Made with almond flour, eggs, and healthy fats, they are light, filling, and easy to make.
Whether you top them with sugar-free syrup, berries, or nut butter, they’re sure to satisfy your pancake cravings without kicking you out of ketosis.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Keto, Low-Carb
Servings 2 Servings
Calories 300 kcal

Equipment

  • 1 Non-stick Skillet or Griddle
  • 1 Mixing bowl
  • 1 whisk
  • 1 measuring cup
  • 1 measuring spoons
  • 1 Spatula

Ingredients
  

  • 1 cup almond flour
  • 2 large eggs
  • ¼ cup unsweetened almond milk or coconut milk
  • 1 tbsp melted butter or coconut oil
  • 1 tbsp keto-friendly sweetener erythritol or monk fruit
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Mix Dry Ingredients: In a bowl, whisk together almond flour, sweetener, baking powder, and salt until fully combined.
  • Whisk Wet Ingredients: In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
  • Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry mixture, stirring gently to combine.
    If the batter is too thick, add more almond milk to reach the desired consistency.
  • Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil.
    Pour about ¼ cup of batter onto the skillet for each pancake.
    Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
  • Serve: Stack the pancakes on a plate and top with your favorite keto-friendly toppings such as butter, sugar-free syrup, or fresh berries.

Notes

  • Consistency: If you prefer thinner pancakes, add more almond milk to the batter. For thicker pancakes, reduce the liquid.
  • Sweeteners: You can adjust the amount of sweetener to your taste, but ensure that it's a keto-friendly variety like erythritol, monk fruit, or stevia.
  • Flour Alternatives: If you can’t use almond flour, you can substitute coconut flour, but reduce the quantity (use about ¼ cup of coconut flour and increase the eggs and liquid).
  • Make-Ahead: The batter can be prepared in advance and stored in the fridge for up to 24 hours. Simply stir before cooking.
Keyword Keto Pancakes