Look no further, these are truly the best keto pancakes! These low carb keto pancakes are thick, fluffy, buttery and made with no cream cheese. No other recipes can stack up to these best keto pancakes!
But now you’ve stopped eating grains, carbs, sugar, and maybe even gluten. What happens to your beloved pancake breakfast? Are you really expected to live the rest of your life without another pancake?
I’m here to save the day! My family loves pancakes. I tried a bunch of different recipes after we started eating keto and all of them were just…meh. They left a lot to be desired.
And those cream cheese pancakes? I really don’t understand the fascination with those. Yuck!
So for a year, yes a YEAR y’all, I worked to perfect the keto pancake. This recipe has been a huge hit since I originally posted it way back in 2018 when I was just a baby blogger. Thousands upon thousands of readers and social media followers have fallen in love with this recipe and I know your family too!
You’re Going to Flip for These Keto Pancakes
Let me tell you why:
- Tastes just like a “real” pancake
- Thick, fluffy, and buttery like a pancake should be
- Full of healthy fat to keep you satiated (i.e. you can eat less and feel full)
- No cream cheese present
- 100% kid approved
- Gluten free
Best Practices for Making Your Keto Pancakes:
- You must use a blender or food processor to make the batter. You want it as smooth as possible. The absence of gluten eliminates the need to leave “clumps” in the batter.
- Do not substitute the almond flour with coconut flour. The ratios are not equivalent and the recipe will fail.
- The absence of gluten will reduce the amount of bubbles you’ll see while the pancakes cook. You’ll know it’s time to flip them when the edges are taught and a spatula slides underneath easily.
- The batter is very thick. If your batter is thin or runny, make sure you added everything the recipe calls for. Thin/runny batter will yield a crepe-like pancake. The thick batter yields a big fluffy pancake!
- These pancakes reheat really well. You can make a double batch and freeze or refrigerate the extras. Store in a ziplock bag for up to a week in the fridge or a month in the freezer.
Measuring and Nutrition Information for These Low Carb Pancakes
This recipe makes 10 full size pancakes, not “silver dollar” size if the batter is prepared as written. The serving size is 1 pancake. If you want less carbs or lower calories, just divide the batter and make smaller pancakes. You could easily do silver dollar sized pancakes for roughly half the macros. However, because these pancakes are full of healthy fat and void of refined carbs and sugar, one or two of these keto pancakes should suffice your satiety.
- 2 cups almond flour
- 8 tbsp butter, melted
- 1 tbsp avocado oil (or coconut)
- 1/4 cup water
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp sweetener of choice
- pinch of salt
- extra butter for griddle
- Combine all ingredients in blender or food processor. Let mix until fully combined. Let batter rest 5 minutes before cooking.
- Set a griddle (or nonstick skillet) to MED LOW heat. Use a 1/3 cup measuring cup to portion out pancake batter.
- Cook until edges are firming up. The pancakes will not bubble up like traditional ones but there will be little bubbles.
- Flip and cook 1 additional minute.
- Serve hot with a pat of butter and sugar free maple syrup
Leftover pancakes freeze and reheat very well!
Nutrition Information:Yield: 10 Serving Size: 1 pancake
Amount Per Serving: Calories: 266Total Fat: 24.1gCarbohydrates: 4.2gFiber: 2.4gProtein: 7.3g
All text and images Copyright Anna Hunley for Keto In Pearls. Shares are encouraged and appreciated. Please share this recipe by sharing a link, not a screenshot. Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Keto In Pearls with a link back to the original recipe.