Keto Pancake Recipe
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These keto almond flour pancakes are fluffy, flavorful, and perfect for a satisfying breakfast that won’t derail your low-carb goals. Enjoy a guilt-free and delicious morning treat with these beginner-friendly keto pancakes!
Keto Pancake Recipe
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk or any non-dairy milk
- 2 tablespoons melted unsalted butter or coconut oil
- 1 tablespoon granulated erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or coconut oil for greasing the pan
Instructions
- In a mixing bowl, whisk together the almond flour, eggs, almond milk, melted butter (or coconut oil), granulated sweetener, baking powder, vanilla extract, and a pinch of salt. Mix until you have a smooth pancake batter.
- Let the batter rest for a few minutes while you preheat a non-stick skillet or griddle over medium heat. This will help the pancakes hold their shape better.
- Grease the skillet or griddle with a little butter or coconut oil.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the pan for each pancake. Use the back of a spoon to spread the batter slightly into a circular shape.
- Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until they are golden brown.
- Repeat the process with the remaining batter.
- Serve the pancakes warm with your favorite keto-friendly toppings such as sugar-free syrup, fresh berries, whipped cream, or a sprinkle of powdered erythritol.
Notes
This recipe yields 4-5 pancakes, depending on their size.
Nutritional Values per Serving:
- Net Carbs: 2 grams (per pancake)
- Calories: 150 calories (per pancake)
- Saturated Fat: 7 grams (per pancake)