This is my favorite pancake recipe ever, low carb or not! Hearty almond flour is combined with coconut oil, coconut milk, and eggs for high protein, keto pancakes the whole family will rave about! Lightly fried to make them crispy around the edges, and soft and fluffy in the middle.
3 GRAMS OF NET CARBS
Love breakfast, but want healthy, keto recipes? You’ll love my Almond Flour Keto Waffles or Basic Keto Muffins!
Can you Eat Pancakes on the Keto Diet?
You absolutely can enjoy pancakes on a keto diet! Low carb flours, like almond and coconut flour, make recreating your favorite baked goods and breakfast items possible.
These almond flour keto pancakes are based off my delicious Keto Waffle Recipe. Blending almond flour with eggs, coconut milk, and coconut oil makes a magical combination.
Pan fry these in coconut oil and top them with berries, and you’ve got a healthy keto breakfast the whole family will enjoy!
This healthy pancake recipe is made with simple ingredients you most likely have on hand – so skip the low carb pancake mix with added xanthan gum and make your own fresh version!
To Make Keto Pancakes, You’ll Need:
- Almond Flour (blanched almond flour works the best, but almond meal gives these a “whole-grain” appearance)
- Baking Powder & Salt
- Monk Fruit Sweetener (or sweetener of choice)
- Pastured Large Eggs (for the most nutrition! Increase the protein by using 4 egg whites instead of 2 whole eggs.)
- Coconut Milk (I recommend buying it in a paper carton for the freshest flavor! Or sub heavy cream.)
- Coconut Oil (or use grass-fed melted butter or avocado oil as a sub)
- Vanilla Extract
How to Top your Keto Pancakes
The perfect keto pancake, these have a touch of sweetness and a creamy coconut flavor, and are perfect with a little butter or even plain! The toppings are just icing on the cake.
- Fresh Berries – strawberries, raspberries, and blackberries are lowest in carbs
- Whipped Cream – whip heavy whipping cream, and lightly sweeten with monk fruit sweetener (or don’t sweeten at all!)
- Keto Maple Syrup
- Sugar Free Fruit Syrup
- Sugar Free Raspberry Jam
- Sunflower Seed or Almond Butter
- Fresh Fruit: If your carb needs or higher, add some chopped apple, pear, or mandarin orange slices!
How to Make Keto Pancakes
Step 1: In a medium sized bowl, add the eggs, and whisk. Add the melted coconut oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate. TIP: Using room temperature eggs makes the batter a better texture because the coconut oil won’t solidify.
Step 2: Add the almond flour, and mix until just combined.
Step 3: Heat a skillet over medium heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops. If you have an electric griddle, you can cook the entire batch at once.
Step 4: Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
FAQ & How to Store Leftover Pancakes
How to Store Leftover Pancakes
After the fluffy keto pancakes have cooled, pack them in an airtight container, and store them in the refrigerator for 3 days.
Reheat pancakes by adding them to a skillet with a little coconut oil, and reheating them over medium heat for 3-4 minutes. Be careful not to dry them out by reheating them too long.
These are perfect for meal prep! Whip up a batch or two, and then after they cool, wrap them up and freeze the pancakes for up to 3 months.
What are Keto Pancakes Made Of?
Keto pancakes are made similarly to traditional pancakes, only they use low carb flours, like almond flour and coconut flour. These have no wheat flour but the combination of eggs and coconut milk gives them a fluffy texture!
Low carb sweeteners like monk fruit sweetener, stevia, and allulose are healthy options.
Eggs add protein, and using a low carb milk, like coconut milk or unsweetened almond milk, are recommended.
Nut allergy? Try my Coconut Flour Pancakes. Also try this recipe with sunflower seed flour.
Optional Pancake Variations
Keto Blueberry Pancakes: Add 1/2 cup of fresh or frozen blueberries to the batter. If using frozen blueberries, lower the temperature and allow them to cook for 3-4 minutes longer than the plain pancakes.
Keto Chocolate Chip Pancakes: Use some chopped 85% dark chocolate or 2-3 tablespoons of keto chocolate chips in the batter.
Lemon Poppyseed Pancakes: Add 1 tablespoon of lemon juice, the zest of 1 lemon, and 1 teaspoon of poppyseeds to the batter along with the wet ingredients. These are a fav!
Tips for Making the Best Keto Almond Flour Pancakes
Use Good Quality Coconut Milk: The flavor of these pancakes is from a blend of coconut oil and coconut milk. Coconut milk in a can loses it’s freshness and sweetness, so I buy full fat coconut milk in a carton, similar to how it’s sold in SE Asia. It really does make a difference in your coconut milk recipes!
Heat the Skillet Prior to Adding Pancake Batter: These pancakes will cook very similar to a regular pancake, so add the oil to your skillet, and heat to medium high prior to adding the pancake batter.
Watch Low-Carb Pancakes Closely!: Almond flour burns, and it also will dry out faster than regular flour. Watch pancakes, and when bubbles begin to form on the tops of the batter, flip them. The second side only needs to cook for about a minute.
Other Healthy Keto Breakfast Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Almond Flour Pancakes
Ingredients
- 3/4 cup almond flour + 2 tablespoons
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon monk fruit sweetener
- 2 eggs whisked
- 1/4 cup coconut milk full fat
- 1 tablespoon coconut oil
- 1 teaspoon vanilla optional
Instructions
- In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
- Add the almond flour, and mix until just combined.
- Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
- Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
- Top with berries, or serve with butter and sugar free maple syrup, as desired.
Can you prepare the batter in advance, keep it in the fridge and then take it room temperature half an hour before use it to make pancakes? Do the cooked pancakes last until the day after in the fridge, to be reheated at the last moment before serving?
I’ve never prepared the batter in advance — I imagine they wouldn’t be as fluffy because the baking powder will only stay active for a bit of time. You can definitely make them ahead of time. My son eats these cold later on in the day 🙂 They are great with raspberries and nut butter on top!