Keto Pancakes Recipe

This Keto Pancakes recipe makes the perfect low carb breakfast for your diet. Soft and fluffy, these almond flour pancakes taste like the original but with just 1 g of net carb each! High protein option available.

I am a creature of habit and I start my day with protein oats. Always, or better said almost always. On Sundays, when I have more time, I like making something different. Something that satisfies me as much as my oats do but still breaks the routine. After having protein waffles for a month, last weekend I was in the mood for an American brunch and made these super fluffy keto pancakes. It was love at first bite.

Why these are the best keto pancakes?

Let me tell you that these are not the average keto pancakes. These are the BEST keto pancakes ever! Are you still not convinced? Here are 4 reasons why you will love them too.

• Quick and easy recipe. These low carb pancakes come together in a bowl in under 5 minutes, which makes them the perfect breakfast both for weekend and weekdays.
• Fluffy and delicious. You will never guess these almond flour pancakes provide just about 1 gram of net carbs each. 
• Healthy. This low carb pancake recipe is sugar-free, dairy-free, gluten-free and packed with all the benefits of almond flour. 
• Diet-friendly. Whether vegan, high protein or gluten-free, this pancake recipe is for you. With a couple of twists, you will be able to adapt the meal to your dietary needs.

The ingredients for keto pancakes

Almond flour. With about 15 g of carbohydrates per 100 g, almond flour is a gluten-free low carb alternative to grain based flours. This is by far the best option for keto pancakes: not only it produces a moist texture similar to normal flour, but it also adds a delicious flavor. You can purchase it from the store or make it at home by grinding nuts into a fine powder.

The best replacements for almond flour are hazelnut flour, peanut flour and sunflower seed flour (perfect in case of nut allergies). For high protein keto pancakes, replace 20 grams (1/4 cup) of almond flour with protein powder (read further for more details).

Keto granular sweetener. I recommend erythritol, it substitutes sugar 1:1 with no net carbs and no weird aftertaste. Other great options are xylitol, allulose and keto monk fruit sweetener. 

If you do not have keto sweeteners, replace with any other granular sweetener you have at home. Brown sugar, cane sugar, coconut sugar or confectionary sugar are great options, but the pancakes won’t be low carb anymore.

Egg. Use a large fresh egg, a key ingredient for making low carb pancakes that come out soft and fluffy without banana, applesauce or sugars. In this recipe, the role of egg is to bind the batter while enhancing taste and texture.

The best low carb alternatives are flaxseed egg and vegan egg replacements. Mashed banana or applesauce are also an option, but the fruit would add additional carbs and sugars.

Vegetable oil. I recommend using a vegetable oil with neutral flavor, such as canola oil. If you like the aroma, coconut oil can be a great pick – I used coconut oil, I love it. If you prefer, replace vegetable oil with melted butter (dairy-free in case of dairy intolerances or vegan diets).

Milk of choice. These almond flour pancakes can be prepared with any type of milk you like. For fewer carbohydrates and calories I recommend unsweetened almond milk or unsweetened soy milk, but you can also use simple skimmed or semi-skimmed milk.

Additional ingredients

• Baking powder. This ensures your pancakes come out soft and fluffy. Replace with a hint of baking soda if it is necessary, but do not omit.
• Vanilla extract. You can add a splash of vanilla extract to add taste and make an irresistible low carb breakfast.
• Salt. In pancakes, the salt helps balance sweetness and enhance flavors. 

High protein keto pancakes

Do you workout and are interested in making keto pancakes with protein powder. Besides balancing the macronutrient composition, some extra protein will make your breakfast more filling and satisfying.

To make high protein pancakes, replace 20 grams (or 1/4 cup) of almond flour with a scoop of your favorite protein powder. I already tried with both whey, casein and vegan protein powder. All are okay, but I’ve realized that casein and plant based options tend to work better because they do not dry when heated. In terms of flavor, I recommend vanilla, chocolate or unflavored protein powders because they are neutral and do not have an overpowering taste. 

Recipe variations

Right after making, this has quickly become my favorite low carb pancake recipe. It’s quick, easy, healthy and so good that I can’t get over it. What I also love is that it gives plenty of room for customization. Add toppings or some extra ingredients and it will feel like eating a different breakfast every morning. And if you don’t know where to start, here are some recipe variations for you to try.

• Chocolate chip pancakes – fold though a handful of sugar-free chocolate chips.
• Peanut butter pancakes – stir one tablespoon of peanut butter into the batter.
• Chocolate protein pancakes – add to the batter one tablespoon of cocoa powder. Plus some extra chocolate chips, if you want!
• Lemon blueberry pancakes – stir in some blueberries and 1/2 teaspoon of lemon juice.
• Tiramisu protein pancakes – add to the batter about 1/2 teaspoon of instant coffee powder and serve with low carb yogurt on top.
• Cinnamon roll pancakes – stir in 1/3 teaspoon of ground cinnamon and a handful of crushed walnuts.

How to make keto pancakes with almond flour

In a medium bowl, combine almond flour, granular sweetener and baking powder. Add the egg and start mixing while pouring in the milk gradually, until the batter reaches a smooth consistency. 

Pour one scoop of batter into a hot and greased pan. Cook your low carb pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook on the other side. Serve with your favorite toppings.

Topping ideas

In the next lines, I am going to share some of my favorite topping ideas that are both delicious and low in carbs. Whether you’re a fan of chocolate or peanut butter, I’m pretty sure there’s something to satisfy your cravings here.

• Greek yogurt and blueberries
• Peanut butter and low carb jam
• Sugar-free syrup and walnuts
• Sugar-free maple syrup or honey
• Banana slices and peanut butter
• Low calorie Nutella
• Chocolate chips (sugar-free)
• Nut butter of your choice
• Fresh berries and Greek yogurt

Storage instructions

Make and eat your pancakes right away or save for later. Leftovers can be stored in the fridge or in the freezer.

• Fridge: Let cool, then place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a pan.
• Freezer: Let cool completely, then line the pancakes over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. Freezing in two batches ensures that they do not stick together in the bag. Before eating, reheat in the microwave or toaster until they’re soft and fluffy once again.

More low carb breakfasts and desserts

• Frozen protein dessert
• Greek yogurt brownies
• Keto banana bread
• Protein cookies with Greek yogurt
• Keto brownie mug cake
• Protein cookie dough
• Low calorie cheesecake
• Keto mug cake recipe
• Cottage cheese chocolate ice cream
• 3 ingredient chocolate mug cake