These keto pancakes are thick, fluffy, and just everything you'd want in a pancake. Not to mention, these are just some super easy keto pancakes to whip up - 6 main ingredients is all you need to make them. But best of all, each pancake has just over 1 NET CARB!
THE BEST KETO PANCAKES
Let's be real, you can't beat having a keto pancake - or two - for breakfast.
And if you're like me, you can't beat eating pancakes for dinner either! Does anyone else love making breakfast for dinner, or just me?!
Anyway, these pancakes are so good you might just end up eating them for breakfast and dinner.
But no matter when you eat them, nothing quite stacks up - see what I did there - to this keto pancakes recipe. I mean, as far as making almond flour pancakes go, these are about as fluffy & buttery as it gets.
Honestly, the only thing that might get close to the deliciousness of this recipe is this keto lemon pound cake recipe. That thing tastes just like the one from Starbucks, and it makes a darn good keto breakfast option too.
Oh, and you can use these keto pancakes to make this McGriddle breakfast sandwich! It might be the best breakfast sandwich ever that you can make from scratch.
So, to make the best keto pancakes you'll ever have, you only need a few ingredients.
And if you regularly make keto recipes, I guarantee that you have all of them in your pantry and fridge.
Here is what you'll need:
- 2 eggs
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tbsp. Confectioners Swerve
- Pinch of salt
- 3 tablespoon butter, melted
- 3-5 tbsp. milk or water
- Butter or oil for frying
So, hopefully, you have everything and can start making these pancakes ASAP.
But if you don't, definitely pick up the ingredients because you won't want to miss out on these heavenly pancakes.
And you can use many of these ingredients to make these keto funnel cakes that have under 1 NET CARB next!
Keto Flours To Use and Avoid
Ok, so as you saw in the ingredients, we will be making almond flour pancakes.
Now, I use almond flour in this recipe because it creates super thick and fluffy pancakes. And if your pancakes aren't thick and fluffy, are they even pancakes?
So for all the thickness and fluffiness possible, use almond flour to make these pancakes.
However, if you don't want you to use almond flour - or are allergic - you could also use walnut flour or sunflower seed flour in its place. Both can substitute with almond flour at a one-for-one measurement and are also gluten free and keto friendly.
With that said, DO NOT substitute almond flour for coconut flour. Coconut flour is highly absorbent and won't work well as the main ingredient in this recipe.
And these pancakes are just too tasty to risk them not turning out.
Tips For Making The Best Keto Pancakes
Before we start making these pancakes, here are a few tips to make sure they turn out AMAZING.
Do NOT Over Mix The Batter
The first tip is simple but critical - when you mix your batter, just mix it until all of your ingredients are combined.
You don't have to keep mixing and mixing until it is super smooth.
Make Sure The Cooking Surface Is Hot, But Not Too Hot
You can cook your pancakes on either a pan, skillet, or griddle.
Whatever you decide to use, you will want to turn up the heat to low-medium heat and add some butter to the surface. That said, before you pour the batter, you want the butter to be very hot, but not smoking.
And if you're not sure if the surface is hot enough, spritz a small amount of water on it - the water should crackle and cook away quickly if it's the right temperature.
Also, keep in mind that an extra hot surface will not cook your pancakes any faster! You will just end up with pancakes that are burnt on the outsides and raw in the middle.
Flipping Your Pancakes At The Right Time
So, when you're cooking your pancakes, bubbles will begin to form on the surface after a few minutes.
And you may be tempted to flip them right when the bubbles form, but resist, because it's not time yet.
You'll want to give your pancakes about a minute and flip them when the bubbles just begin to pop. Then cook for another minute or two on the other side.
Also, try to only flip your pancakes once during cooking. If they are flipped too many times, it can cause them to deflate and lose their fluffiness.
How To Make Keto Pancakes
These pancakes are incredibly easy to make. Like, you'll think I'm joking when I tell you what the steps are.
Now, as I mentioned, you can cook these keto pancakes in a pan, skillet, or griddle.
Personally, I use a griddle so I can cook almost all of the pancake batter at once. This way my family and I can enjoy hot pancakes together. And nothing beats a slab of butter melting on hot pancakes. Am I right?!
Pro Tip: To keep your pancakes warm if you are cooking them on the stovetop, heat your oven to 200°F (93°C) and put your cooked pancakes on a baking sheet in the oven - this will preserve the hot and fresh pancakes experience.
Step 1: Preparing The Pancake Batter
Ok, now let's make these keto pancakes so we can eat them!
First, combine all your ingredients - except the milk/water - in a large bowl and mix them together.
You don't want a runny batter, but if it is too thick, you can add or milk or water to thin it out.
Next, get out your pan, skillet, or griddle and turn the heat up to low-medium.
Then you'll want to coat the surface with butter. And once your butter is hot, pour on some pancake batter.
Now, the amount of batter you pour will determine how many pancakes you make. And this recipe makes about 6 medium-sized pancakes.
Step 2: COOKING YOUR KETO PANCAKES
The most critical factor for ensuring these pancakes turn out on point comes down to how you cook them.
Remember, you will want to pay attention to the bubbles that form on the pancakes. Only flip your pancakes when the bubbles on the surface begin to pop, not right when they appear.
Then after you flip your pancake, cook for about a minute or two on the other side.
You should be able to press down on the pancake with your fingers and feel some "give" back from it - it shouldn't feel wet or squishy.
Then once you cook all your pancakes to perfection, pour some sugar free maple syrup on top, and dig in!
Storing Your Keto Pancakes
The best part about these keto pancakes might be that they store super well, so feel free to double or triple this recipe!
Then, you can store your pancakes in an airtight container in the refrigerator for 2-3 days.
And if you want them to last even longer so you have a quick keto breakfast always ready to go, you can freeze them for up to 2 months.
Before freezing, place your cooked pancakes on a baking sheet, then put them in the freezer for about 30 minutes or until they're completely frozen. Then after they freeze, you can put them in freezer-safe bags and store them in the freezer.
REHEATING YOUR KETO PANCAKES
So, to reheat your pancakes, you can use the microwave, oven, or toaster.
For quick reheating, you can put them in the microwave - if you have one pancake, heat for about 20 seconds. And if you have multiple, heat for about 60 seconds.
Having said that, the oven is my preferred method if I have a large number of pancakes I want to reheat. Preheat the oven to 350°F (177°C) and place the pancakes in a flat layer on a baking sheet. Then cover them tightly with foil and bake for about 5-10 minutes or until the pancakes are warmed.
And the last reheating method is to pop the pancakes in the toaster. If you choose to do this, make sure you keep a close eye on them so they do not get too crispy and burn
What's crazy about these pancakes is there is just 1.5 NET CARBS per serving.
Honestly, it just seems too good to be true - I mean, you could eat all 6 pancakes for under 10 NET CARBS!
And if you want the full nutritional breakdown for 1 pancake, here it is:
- 188 calories
- 17.3g fat
- 3.5g carbs
- 2g fiber
- 1.5 NET CARBS
- 6.1g protein
Now those are the best keto pancakes in the world.
If you love family breakfasts on the weekends, these pancakes will be a hit.
Your family will love them and have no clue they're so low carb and keto friendly.
And there's nothing quite like some family bonding over delicious pancakes is there?
Anyway, I hope you enjoy these low carb keto pancakes as much as I do.
And if you make them, take a picture and tag us on Instagram! We'd love to see how they turn out.Print
Keto Pancakes | The Best Low Carb Pancakes Recipe
These keto pancakes are thick, fluffy, and just everything you'd want in a pancake. Not to mention, these are just some super easy keto pancakes to whip up - 6 main ingredients are all you need to make them. But best of all, each pancake has just over 1 NET CARB!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 Pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto Low Carb
1 cup (120g) almond flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tbsp. Confectioners Swerve
Pinch of salt
3 tbsp. butter, melted
3-5 tbsp. milk or water
Butter or oil for frying
- Combine all your ingredients - except the milk/water - in a large bowl and mix them together. Then add milk or water and mix to thin out the batter.
- Get out your pan, skillet, or griddle and turn the heat up to low-medium. Coat the surface with butter.
- Once your butter is hot, pour on some pancake batter.
- Flip your pancakes when the bubbles on the surface begin to pop, not right when they appear.
- After you flip your pancake, cook for about a minute or two on the other side.
The scale up function does not change the gram measurements
- Serving Size: 1 Pancake
- Calories: 188
- Fat: 17.3
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 6.1
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