If you’re looking to indulge in a delicious breakfast that aligns with your ketogenic diet, these keto pancakes are the perfect fit. Not only are they satisfyingly thick and airy, but they also require only 5 straightforward ingredients that you likely already have at your disposal.

The beauty of this recipe is that it completely eliminates the need for grains and added sugars, making it ideal for maintaining your low-carb lifestyle. What’s more impressive is their unbelievably low carb content—with just 3 grams of net carbs per serving, you can enjoy a stack of these pancakes without any guilt.

Preparation is a breeze, and you can have these fluffy delights ready in no time, ensuring that even the most time-pressed mornings can still be special. Whether you top them with sugar-free maple syrup, a dollop of butter, or fresh berries, these keto pancakes are bound to become a staple in your breakfast rotation. So go ahead and treat yourself to a plate of these delectable pancakes that cater both to your taste buds and your dietary needs.

pancakes with sauce
keto pancakes

Pancakes truly are a timeless breakfast classic, a versatile dish that taps into the joy of a leisurely morning. If I had to pick one breakfast to enjoy endlessly, without a doubt, it would be pancakes. There’s an inexplicable sense of comfort that comes with the ritual of preparing them, the sizzle as the batter hits the hot pan, and the anticipation as they cook to golden perfection.

The texture of the pancakes is thick, extra fluffy, and soft in the middle, which is a testament to the perfect balance of ingredients and care that goes into making them. Each bite is a little piece of heaven, especially when the rich, sweet taste of maple syrup commingles with the warm and airy pancakes. They’re akin to diner-style pancakes, which I vividly remember enjoying on Sunday mornings, but they come with a bonus – there’s no lingering aftertaste of egg or almond to distract from their pure, unadulterated pancake-y goodness.

How do you make low carb pancakes?

The ingredients

  • Eggs– Room temperature eggs are preferred. 
  • Milk of choice– I used unsweetened almond milk, but any milk of choice can be used. 
  • Butter– I like using this you can use avocado or coconut oil as a substitute.
  • Almond flour– You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. 
  • Baking powder– Gives some rise and stability to the pancakes. 
  • Granulated sweetener of choice– Optional. I prefer adding syrup to my pancakes, so I usually omit it completely. 

The Instructions

Start by whisking together the eggs and milk into a small bowl. In a separate bowl, mix the almond flour and baking powder. Gently fold through the dry ingredients into the wet ingredients until a thick batter remains.

Now, grease a large non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the batter onto the pan and cover. Let the pancakes cook for 3-4 minutes, or until bubbles start to appear around the edges. Flip the pancakes and cover once more, allowing the pancakes to cook for a further 2 minutes. 

Tips to make the best keto pancakes.

  • Covering the pan while the pancakes are cooking helps them puff up and evenly cook, making them extra light and fluffy. 
  • Feel free to add any granulated sweetener to the batter, especially if you prefer sweeter pancakes.
  • Use vegan butter and non- dairy milk, to make recipe dairy free.
  • Even if you use a non-stick pan, be sure to grease it well, to ensure the pancakes can be flipped easily. 

Storing and freezing pancakes

  • To store: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
  • To freeze: Place leftover pancakes in a zip lock bag and store them in the freezer for up to 6 months.
  • Reheating: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm. 
pancakes with sauce

Keto and Gluten Free Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Calories 192 kcal


  • 2 large eggs room temperature
  • 2 teaspoon butter melted
  • 1/4 cup milk of choice I used almond milk
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon granulated sweetener of choice optional


  • In a mixing bowl, whisk together the eggs and milk until combined.
  • In a separate bowl, mix the almond flour and baking powder.
  • Gently fold through the dry ingredients into the wet ingredients until combined.
  • Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble.
  • Remove the lid and carefully flip the pancakes, and cook for a further 1-2 minutes, covered.
  • Repeat the process until all the batter has been cooked.
  • Serve the pancakes immediately.


Keyword all recipes, breakfast, gluten free, keto, low carb


Serving: 1serving

Calories: 192kcal

Carbohydrates: 6g

Protein: 9g

Fat: 16g


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