Keto Pancakes with Almond Flour

Keto Pancakes with Almond Flour


Who doesn’t love a piping hot stack of pancakes for breakfast in the morning? These keto pancakes with almond flour couldn’t be easier to make and taste great too. 

Stack of keto pancakes with butter and sugar-free syrup

The great thing about this keto almond flour pancake recipe is that it works just like a regular pancake recipe. It’s just as easy to follow, the pancakes are fluffy and delicious, but you don’t get all the carbs.

What’s not to love about that?

The pancakes are also gluten-free, as long as you remember to use gluten-free baking powder.

How to make keto pancakes

Making these keto pancakes is really as easy as measuring out all the ingredients, blending them, and baking the pancakes.

ingredients for the pancakes on wooden board

Step 1: Add eggs, water, cream cheese and vanilla extract to a blender and blend until smooth. Scrape down the sides of the bender as necessary.

Step 2: Add in the rest of the ingredients and blend well, scraping down the sides again if needed. 

batter for the pancakes blended in a blender

Step 3: For each pancake, pour 1/4 cup of batter onto a hot pan and cook until small bubbles are forming on the surface and the pancake is ready to flip. 

Step 4: Flip the pancake and cook until fully done (1-2 minutes)

Step 5: Stack the cooked pancakes on each other as they come out of the pan to keep them warm. Cover with a kitchen cloth and place in a warm oven if needed. 

Step 6: Serve pancakes in a stack, topped with butter and sugar-free syrup! Other topping options include whipped cream or fresh berries.

pancakes served with syrup and butter

Making the perfect keto pancakes for breakfast

It’s a good idea to use a non-stick pan. If you don’t have that, you may need to lightly coat the pan with butter or oil to keep the batter from sticking.

I like stacking my pancakes as they come off the pan as it helps keep them warm. Keto pancakes can dry out if you leave them to cool on a wire rack so the best way to keep them warm and ready to serve is to cover with a kitchen cloth and place in a warm oven. 

When having pancakes in the morning, you really have to serve them with butter and syrup. There is no other way! My favorite syrup that I like to use is this Walden Farms Calorie Free Syrup. It works brilliantly for pancakes and is the best syrup replacement for people living with diabetes. 

Storing the pancakes

The pancakes can be stored for several days in the fridge and reheated in the microwave or in the oven at 350F.

You can freeze the pancakes in an airtight container or ziplock, but it’s a good idea to put a piece of parchment paper between each pancake to keep them from sticking together.

close up of served pancakes ready to be eaten

Want more delicious and healthy pancake recipes?

When made with the right ingredients, pancakes can be a great way to start your day! Here are a few other pancake recipes I think you’ll enjoy:

You can also check out my roundup of diabetes-friendly pancake recipes for more breakfast inspiration.

When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

The Best Breakfast Keto Pancakes

These pancakes are perfect for breakfast as they are made using just your blender which makes it super quick to make and quick to clean up after too. Pancakes no longer have to be reserved for weekends or special days, they’re so easy that every weekday can now be pancake day! 

Prep Time:5 minutes

Cook Time:5 minutes

Total Time:10 minutes

Servings:2

Instructions

  • Add eggs, water, cream cheese and vanilla extract to a blender and blend until smooth. Scrape down the sides of the bender as necessary. Add in the rest of the ingredients and blend well, scraping down the sides again if needed.

  • Allow the batter to sit for a few minutes while you heat a non-stick pan over medium-high heat.

  • For each pancake, pour 1/4 cup of batter onto a hot pan and cook until small bubbles are forming on the surface and the pancake is ready to flip.

  • Flip the pancake and cook until fully done (1-2 minutes)

  • Stack the cooked pancakes on each other as they come out of the pan to keep them warm. Cover with a kitchen cloth and place in a warm oven if needed.

  • Serve pancakes in a stack, topped with butter and low-carb syrup! Other topping options include whipped cream or fresh berries.

Recipe Notes

This recipe makes 2 servings.  The pancakes can be stored for several days in the fridge and reheated in the microwave or in the oven at 350F. You can freeze the pancakes in an airtight container or ziplock, but it’s a good idea to put a piece of parchment paper between each pancake to keep them from sticking together.

Nutrition Info Per Serving

Nutrition Facts

The Best Breakfast Keto Pancakes

Amount Per Serving

Calories 475 Calories from Fat 350

% Daily Value*

Fat 38.9g60%

Saturated Fat 15.1g76%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 5.1g

Cholesterol 427.3mg142%

Sodium 917mg38%

Potassium 233.8mg7%

Carbohydrates 10.5g4%

Fiber 2.7g11%

Sugar 3.9g4%

Protein 19.5g39%

Net carbs 7.8g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Keyword: keto pancakes



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