Fluffy Keto Pancakes (without cream cheese!)

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Look no further, these are truly the best keto pancakes! They are thick and buttery and made with no cream cheese. No other recipes can stack up to these almond flour pancakes!

Look no further, these are truly the best keto pancakes! These fluffy keto pancakes are thick and buttery and made with no cream cheese. No other recipes can stack up to these best keto pancakes!


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Pancakes. Flap jacks. Hot cakes. Whatever you call them, one thing remains the same, pancakes are the ultimate breakfast food. Fluffy, warm, buttery, syrupy pancakes…you really can’t beat it.

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. Thousands upon thousands of readers and social media followers have fallen in love with this recipe and I know your family too!



Short stack of the best keto pancakes.


You’re Going to Flip for These Flapjacks

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
  • 100% kid approved
  • Gluten free
  • Freeze and reheat well


Tall stack of fluffy keto pancakes.


How To Make Fluffy Keto Pancakes

  1. 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.
  2. Do not substitute the almond flour with coconut flour. The ratios are not equivalent and the recipe will fail.
  3. 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.
  4. 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!



Can This Batter Be Used For Waffles

Yes, this pancake batter works fabulously for a keto or low carb waffle. You do not need to make any adjustments to the recipe to use the batter in a waffle iron. The amount of waffles produced will vary on the size of the waffle iron. If using a mini waffle maker, you should get 10 to 12 waffles.


Can These Almond Flour Pancakes Be Frozen and Reheated

These almond flour pancakes (or waffles) reheat very well. You may either refrigerate or freeze extras. If refrigerating your pancakes, reheat them by microwaving in 30 second increments until the desired temperature is reached. You may also use a toaster oven to reheat them but a standard toaster is not recommended. If freezing extras, place a small piece of parchment paper in-between each pancake so that they don’t stick together. Follow the same reheating instructions. 


bite of fluffy keto pancakes with almond flour


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. 


Stack of almond flour keto pancakes.


What Kind of Syrup is Keto Friendly?

The popularity of low carb and sugar free lifestyles has saturated the market with sugar free products, like syrups. Many of them are sweetened with maltitol (iykyk) or artificial sweeteners. My favorite keto syrups are ChocZero. They are sweetened with monkfruit, only 1 net carb per tablespoon, and are dairy, soy, and gluten free. (You can save 10% off your purchase with affiliate code ketoinpearls.) I have linked other options that I like in the recipe card below. 

The Best Keto Pancakes

The Best Keto Pancakes

Yield: about 10 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Thick, fluffy, and buttery keto pancakes! Only 2 net carbs per serving. If you miss real pancakes, then you will love these!


  • 2 cups almond flour
  • 1 tbsp avocado oil (or coconut)
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tbsp sweetener of choice
  • pinch of salt
  • 8 tbsp butter, melted
  • 2 to 4 tablespoons water (see note)
  • extra butter for griddle


  1. Combine the first 7 ingredients in a food processor or blender. With the speed set to low, slowly pour in the butter and process until smooth and incorporated. Add 2 to 4 tablespoons and mix. The batter should be thick, not runny.
  2. Let batter rest 5 minutes before cooking.
  3. Set a griddle (or nonstick skillet) to MED LOW heat. Use a 1/3 cup measuring cup to portion out pancake batter.
  4. Cook until edges are set, there are a few bubbles on top, and a spatula slides easily underneath.
  5. Flip and cook 30 seconds to 1 minute.
  6. Serve hot with a pat of butter and sugar free maple syrup.


The batter should be thick (similar to brownie batter). If the batter seems too thick, add 1 to 2 tablespoons of water to slighlty thin in out but the batter should NOT be runny.

Nutrition Information:
Yield: 10 Serving Size: 1 pancake
Amount Per Serving: Calories: 266Total Fat: 24.1gCarbohydrates: 4.2gNet Carbohydrates: 1.8gFiber: 2.4gProtein: 7.3g

Nutrition information is provided as a courtesy and is approximate. Macros will vary by brands used.

Tried this recipe? Give us a shout at @keto_in_pearls or tag #keto_in_pearls!

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138 thoughts on “Fluffy Keto Pancakes (without cream cheese!)”

  • I made these and they tasted great, however I only got 7 pancakes- measured them with 1/3 cup. Made them again and used a bit more water and was able to get 8. Does the brand of almond flour make a matter/difference? I measured everything to a t?

    • Hmm…I’ve never not gotten 10 using a 1/3 measuring cup. If I use a 1/2 measuring cup I usually get 6-8. I don’t know that the almond flour brand would have a profound impact on the density of the batter. For what it’s worth though, I use Kirkland brand from Costco. Sorry I can’t be of more help!

      • I made these a little bit ago and they are delicious. However, I made 20 cakes using the 1/3 measuring cup. My macros were different due to the different brand that I used but not that far off.

        Has anyone ever used Coconut Flour instead? I can only have 5 carbs per meal and this one has 8 per serving.

        • But your recipe says portioning it out with 1/3 cup should yield 10? So if you never got 10 using 1/3 cup portions why does it say that in there? I got 7 using 1/3 cup.

          I’m also wondering how accurate the cals are… I definitely don’t feel like I ate over 500cals with 2 pancakes…or am I missing something?

          • I think you may be confused. If you use a 1/3 measuring cup, and the batter is prepared according to the directions, then you should yield 10 normal sized pancakes. Regarding nutrition information, the numbers provided are 100% accurate for the brands I used. These pancakes are more calorie dense due to them being full of natural fat (almond flour, eggs, butter). Of course, all brands of products vary slightly and to get the most accurate numbers for your pancakes, it is best practice to calculate them in a nutrition calculator (such as MFP or KetoApp).

    • Ok wow!!! These are amazing, bottom line. Even the batter tastes so good. I didn’t have any keto friendly syrup so I mixed swerve powdered “sugar”, lemon juice, vanilla and water to make a runny icing and served this with bacon. So yummy and will be my go-to keto pancakes!

  • I am fairly new to a LCHF/Keto world and have been looking for pancake recipes. I haven’t tried this yet but will soon. I just wanted to thank you for putting the disclaimers you have on this recipe. So often I see recipes on blogs/websites/Facebook that look great, have keto/LCHF ingredients but may not include any serving sizes or nutritional info. People rave about them as the :BEST low carb” recipe ever. Then I use Spark Recipes to calculate the nutrition and discover that the recipe is 14 grams of carbs, or some number that is too high for my liking. I guess everyone’s definition “low carb” is different. I just wanted to thank you for the disclaimers. I’m looking forward to trying this recipe.

  • Just came across your website while searching for low carb meals on a budget & am thankfully excited! I have 2 Type 1 diabetics in my household & it’s hard to find recipes they”ll eat if it doesn’t taste like “the real thing”. Just wondering what brand of syrup you use on the pancakes? They look yummy & can’t wait to try!

    • Hi Shellie! I use all ChocZero syrups! They’re really thick, the lowest net carbs, and no artificial sweeteners. You can use this link to use my affiliate code and save 10% if you decide to order. Their chocolate is amazing too!

    • wow! These pancakes truly satisfied my craving! Made half of the recipe which yielded approximately 8 small pancakes…about 4 inches in diameter. Thank you so much for sharing this delicious recipe.

      • Wow! Just finished making this awesone pancake recipe!!!! It came out wonderful, my 11 year old daughter even loves them! Taste so good I feel guilty!!! Haha! Delicious!

  • Just made these. They look beautiful and cook well. My 2 year old loved them. I suspect my husband would too. I’m firmly in the like camp. They taste pretty almond-y. My 8 yo didn’t like them. I’d say a solid 4 out of 5.

  • This is the BEST pancake recipe!! I add sugar free chocolate chips and top them with whipped cream. My three year old and two year old love them and always ask for 2nds! I make these every Saturday morning (per my husbands request) if your looking for a pankcake recipe this one is the best!

  • Made the pancakes for the first time tonight! They are so fabulous!! All your extra pointers were perfect! Love them so much!! Thanks!

  • Making these for dinner tonight and I’m blown away at how much they cook/look like conventional pancakes. I’ve snuck a taste and they are fabulous! Thank you!

  • These are my fave keto pancakes!! — the only thing we do differently is add 2Tbsp half & half. And we we add mini chocolate chips to the kids’ pancakes.

    • I added the 2Tbs of half and half too to loosen them up a bit. These are by far the most normal pancake like in texture. Or maybe I’m just getting more used to almond flour. Regardless no complaints and we like them better than the Carbquik mix we were using before.

  • ❤❤❤Bless you!, These pancakes are amazing!! No more searching for the perfect pancake recipe! Being a pancake-a-holic & new to LCHF/Keto I am in pancake heaven! Now if I can just police myself into not making them every day!!

    • Hi! Hm…I’ve never heard of that happening. If you follow the recipe as it is written, the batter is moderately thick and the pancakes hold up well. I’m sorry. Give it another shot and double check your measurements! 🙂

      • Mine were horrible. So thick like a bread mix. So I added some almond milk to try to thin down. It then they wouldn’t cook and then they crumbled.
        I am going to have to try again. Did everything you said. I watched the video a number of times and reread recipe to be sure I put everything in.
        I was sad. I worked so hard on dinner making regular pancakes for the 6 kids and eggs and bacon. And special pancakes for the three on keto to not really have a pancake.

        • Hi Megan! I’m sorry you struggled with the recipe. It’s hard to say precisely what went wrong for you. Were you using a blender or food processor to mix the batter? The batter should be thick, similar to cornbread mix, but not anything near a dough. Be sure to read the troubleshooting tips at the end of the blog post (above the recipe card) too. Hope you’ll try it again because they really are delicious!

  • Hi! Inn so excited to make these! But I’m curious to know what sweetener you used? Did I miss that in your post?

  • I’ve tried quite a few pancake recipes and this one is by far, the BEST! Thank you so much for giving us a keto recipe that takes us back to childhood!

  • Hi I don’t know if this is posted somewhere but I didn’t see it. What kind of sweetener did you use for this?! Thanks!

  • This is the best keto pancake recipe by far!!!! I used these to make silver dollar pancakes to use for breakfast sandwiches. Works perfect!!!

    • OMG!!! Genius Idea – these would be perfect for a “McGriddle” replacement. I could brush the SF syrup on the inside and do Egg, cheese and Sausage patties. TY for suggesting that!!!!

  • I enjoyed the keto pancakes though they turned out a little grainy. I used blanched almond flour & sifted it twice since I didn’t have the super fine almond flour. Did you use the super fine almond flour & how long do you blend the mixture until smooth? I like that this recipe uses simpler, more affordable ingredients with fewer carbs than the almond, coconut, & tapioca flour blend pancake recipes. I halved the recipe & made 2 1/2 medium-size pancakes. With the half pancake, I decided to experiment by adding about 2-3 tbsp of almond-coconut milk to thin the batter, & that half pancake did not taste as good, so you dare right – don’t deviate from the recipe. Lol. Thanks for sharing.

  • I am just beginning my keto journey, and you are my go-to for great recipes.! WHat is your favorite sweetener to use in the pancake recipe? I have found that your methods are perfect when I follow them, as written:) Happy Holidays!

  • I’m reeeeeally interested in making these, but just wondering — how do you reheat them after freezing? And do you just toss them all in a plastic bag or container to freeze, or is there a better way? This would be a game changer for meal prep!

  • I wonder if these could be made as a waffle? But I am excited about a pancake recipe that is easy to flip!

    PS when I clicked on your “Print this” option, it tried to print the entire post 22 pages!).

  • I have been GF for years (health issues) and have spent a lot of money testing products to bake with. I am now trying the keto diet to lose some weight. So far I am very happy. My question is about sweeteners. I was wondering which are your favorites? For baking and raw? I am a very picky foodie and make everything from scratch. I am looking forward to trying your recipes. Thank you in advance.

  • Do not alter this recipe!! I, unfortunately did and it was a disaster. I used 1 cup coconut flour and 1 cup paleo blend all nut flour and duck eggs. I could do nothing to save it. I may wait a bit before jumpin in and trying it again. I wasted a huge amount of costly ingredients. My fault.
    Looking forward to tasting them as they are supposed to be.

  • Wow! Just WOW! Love these pancakes, they turned out so goooood. Thank you for this recipe! I am always so hesitant to try keto pancake recipes because they almost always have an eggy texture, weird ingredients you don’t have on hand or taste BLAH…but I gave yours a try and BAM! They hit the spot in my tummy the right way! Thank you so much!

  • Hi, I can’t wait to try these, but I have 2 questions, on step 2. It says Let batter 5 min. Before cooking? Let batter what? Also it says 2 Tbls. Sweetener butter for pan, what is sweetener butter. Sorry to sound dumb, but with all the warnings to make exactly like recipe, I don’t want to make a mistake! Thank you!!

    • Let the batter rest. I think you may have read that incorrectly. The 2T sweetener is for the batter, the butter is for greasing the griddle. They’re two separate items. 😉

  • These are great!!! Oh my goodness I have tried 2 keto pancake mixes and 3 other recipes. I had given up on having decent pancakes on keto. Thank you so much for this recipe!

  • I have made a few keto pancakes and thank the heavens I found this recipe!! It is the very neat I have made! I even deleted all my other recipes because I’ll never make anything but these delicious pancakes!’ They are that good!!!

  • I just made these and I was in heaven! There is an almond flour taste, but it’s not over-powering, especially with the yummy ChocZero maple syrup. I also added 2 tbsp of HWC since my batter was thick. I was able to make 12 pancakes by using a heaping spoonful of batter. My 4-year-old granddaughter even loved them. I’m so happy I can finally eat the next best thing to actual pancakes.

  • So I made the pancakes however they were so thick that I had to spoon out the batter.. can u tell me if that is how the batter should be.. also can u use olive oil? Instead of avacado oil?

  • If you are reading this please know that you have finally found THE ONE in this recipe. Many pancake recipes make the claim, but are too eggy, too crumbly, too coconutty. The quest to regain enjoyment of weekend pancake breakfast ends with this recipe. Sooooo good!!!! Thank you!

      • Greetings! I was wondering If I could use flaxseed eggs for this? Or maybe 2 of those and 2 regular eggs? I have a hard time with extra eggs in things..
        Thank you for these recipes! You do all the hard work for us and we get to enjoy the fruit of that!

        • Hi! I can’t say for sure. I’ve never worked with those before. These pancakes aren’t “eggy” at all but if you’re worried about tummy troubles, you could reduce it to 3 eggs without problem. Wish I could be of more help!

  • I’ve made several different keto pancake recipes but these definitely are our favorite! I usually double the recipe and then just store it in the refrigerated and have it ready when the grandkids are there on the weekend. You do have to give a little help to thethe batter so it can spread evenly but still so handy! If anyone has tried it, Choczero syrup is the best syrup and pairs wonderfully with these cakes

  • I came across with this recipe and I’m so glad i did OMG these are the best Keto Pancakes I’ve ever had, i made them yesterday and I will be making it today, my Kids love them !! Thank you so much for sharing this recipe ❤️

  • I cannot wait to make these! I made the cream cheese egg “pancakes” this morning and I couldn’t even choke them down. My dreams of delicious pancakes had been dashed….until I came across your recipe. Thanks for pioneering the way for other fellow pancake loving keto-ers.

  • I made your fluffy pancakes, and complete mess!! I followed step by step your instructions and measure.
    But never got them cooked
    First the batter was too liquid
    They never cooked!! They kept sticking to the pancake plate and never cooked
    Had to through the whole mix to the garbage.
    I really don’t know what went wrong or if there us something wrong with the published recipe
    But fuffy pancakes? Not so much

  • Ok so by far these pancakes are by far the real deal. I made these today for MY Mothers day breakfast because I wanted pancakes and dont like the cream cheese ones. BUUUUUT your blog said use 1/3 cup to measure out batter and it should yield 10 pancakes. I measure to a t and only got 8 cakes. Batter was nice and thick. I had 1 with bulletproof coffee, and GODSHALLs Beef bacon. DELICIOSO. Please let me know did I do something wrong with recipe?

  • My husband and I have been on Keto for 3 months now. I made these for him 2 months ago. He missed & absolutely loves pancakes. These have become a favorite that i make almost twice a week. Thank you for the recipe.

  • My wife and I are currently eating a Keto based diet. This recipe was great! Made these today for brunch and they turned out excellent. I followed the recipe as posted, but decided to add a tsp. of cinnamon (0.6 net carbs) for flavor (a favorite of ours). I used a 1/3 measuring cup for each cake, which yielded 8 pancakes. I put the recipe in Spark recipes nutritional calculator, which projected each pancake to have 314 cal.; 30g fat; 6g net carbs. Paired them with a no-carb maple syrup, for a delicious combination. The pancakes are light, but filling, so one should be enough. If not, pair it with a no carb egg and/or no carb. bacon to fill you up and push up the fat to carb ratio of your meal. I plan to freeze them, as the author suggested, and add them to my daily diet as my macro’s allow.

  • Excellent flavor. So happy there’s no need to separate and whip egg whites to get the fluffy results! I’ll try my food processor the next time though. My Vitamix blade isn’t removable so I couldn’t use all of the batter. Leftover pancakes were layered with parchment and frozen.. Thank you!

  • These. Are. Amazing. I was hooked from the moment I tried the batter right out of the food processor. Love that they aren’t overly dense like some of the coconut flour recipes are or too “eggy”

  • Thank you for the great recipe! I made them tonight, and they were outstanding! I’ve tried other keto pancakes, but these are the most like real pancakes. I only had 3 eggs, but they came out great, anyway!

  • Thank you so much for sharing this recipe! These are indeed the best pancakes. I love not feeling groggy after eating them like a do with the traditional all purpose flour ones. My son really loves them as well. That is saying a lot coming from a 6 year old!

  • Oh my! There is not adequate words to describe these pancakes. They are incredible! I mixed cream cheese with low-sugar homemade raspberry jam and some fresh raspberries on top! Incredible. Thank you for sharing!!!

  • Omg. Many pancake recipes later and I’ve found the perfect one. These are so delicious, they have me eating breakfast for dinner! God bless you for this recipe.

  • Do you think the batter would keep a couple days in the fridge I want to pre make at home. Then take it out camping. Thank you

  • Just made the pancakes and they were great! I’ve been doing keto three weeks and lost 11 pounds, but wondered how to sustain it. Came across your highly rated pancakes and had to try! Thank you so much for sharing this! Only thing I did different is used strained bacon grease in the skillet. Hubby loved them and isn’t even doing keto! Looking forward to trying your other recipes!

  • We really like pancakes and waffles. Being diabetic I was looking for a pancake I could enjoy, these are great. Wanting waffles I tried these by adding 4 tbssp more butter, guess what they make great waffles.

  • Very delicious and the texture matches that of typical pancakes. I typically half the recipe and get 12 silver dollar pancakes. I added in a sprinkle nutmeg today and it was even better. I was wondering if I wanted to add in pumpkin purée with spices what would be the ingredient to reduce and how much for the full recipe?

  • Can I make this batter ahead of time and still have a decent result? We have a pancake day coming up at work, and i don’t want to be a party pooper, but I definitely won’t have a food processor or blender at work to blend the ingredients immediately before cooking 🙁

  • Wow! These are the real thing. Recipe made 12. Batter very thick so added 2T heavy whipping cream. They rise up so fluffy, and freeze well. Served with butter and Walden Farms sugar free zero calorie maple walnut syrup. Plan to add these to my breakfast rotation. Thank you!!

  • I just want to say I was very skeptical about how these pancakes wouldvtaste since the previous ones that I made from another author where grainy. What drew me to this one is that you said that you had spent a year perfecting this recipe and so I thought let’s just give it a try. These pancakes are awesome and they taste as close to real pancakes as you can get. Anyone who is debating about whether or not to use this recipe, give it a try. You won’t be disappointed. Just don’t substitute. Use exactly what she says to use. Thank you for all the work you put into perfecting this

  • These are the third different Keto pancakes I’ve tried….these are the BEST by far!
    I cut the recipe in half and got 4 –

    So So good!

  • These are the best pancakes! I truly think they taste like diner pancakes and look like diner pancakes. My batter was a little thick so I added just a tiny bit more water and I got five nice size pancakes out of half a recipe. They look just like the picture. I did not have any vanilla extract so I used some maple extract instead. I cannot thank you enough for this recipe. Have you tried it to make waffles? I’m not sure it would hold together as a waffle.

  • How could you do this??? These are so good that it’s hard to wait while they cook!!!! But seriously, best Keto pancake recipe we’ve tried. Thank you for spending a year tweaking this so we could all benefit!!!!

  • Hi! I love your pancakes!! I’ve tried many other keto recipes but not as good as this one. And my kids loved them too. I added blueberries to them while they were on the griddle.
    When I tried to make them a second time, I double the recipe but it was way too thick and I couldnt figure out how to get it right. 🙁 any suggestions?

    • The batter is thick so I’d assume whatever you used to blend it didn’t get it all when doubled. You could add more water but I would make to separate batches of the batter then combine it after each one is mixed.

  • When I plug this recipes into carb manager i get very different macros about 8 net carbs for two pancakes. Only thing I can think of is the type of almond flour you use might be different than what I’m using.

  • Thank you for this recipe. Omg these are the best pancakes ever. DO NOT CHANGE A THING IN THIS RECIPE! It is perfect as is,. No changes necessary. Better than regular pancakes hands down. Thank you

  • Pancakes were great! I did add the 2 TBS HWC and poured them directly from the blender to the griddle after they sat for 5 min. I also made quick maple syrup like my mom always made. Brown sugar (I used Br Sugar Swerve) + water + a few drops of maple extract, then heat up until the sugar is dissolved. You could thicken it but I don’t bother as I was raised on runny syrup and like it. I add a TBS of butter to the warm syrup and just use that to top my pancakes. They were the perfect pancake consistency to just pour out. It did make 14 – which were about 4″ diameter. We only ate 2 ea, w/side of bacon. The other 10, I grouped into twos and am going to have for breakfast sandwiches. Thinking sausage, egg and cheese with these as my yummy bread. Thanks for the recipe!

  • Made these today and all I can say is wow!!! They are amazing! Used the choc zero syrup and had a glass of unsweetened almond milk, it was just like eating the real deal. Thank you for this recipe!

  • BEST keto pancake ever! Made this for the second time today. Thank you so so sooo much for sharing this recipe!

  • These were sooooo good! I’ve never posted a comment on a recipe but felt this one was so deserving. Thanks for spending that year developing this one. It’s superb!

  • Oh my….. you are Awesome!!!! I have brought low carb keto pancake mix, I made a couple from site that said they are the best Keto pancakes “Lies All LIES” and you are right you don’t need a dozen eggs and cream cheese, these not only are they good but they taste just like the real thing. Thank you so much for sharing. You are right these are the Best!

  • Anna, I have been keto for almost 2 years. How have I never made your pancakes when I’ve made SO many of your amazing creations?!! They are fantastic!!! Thank you!!! I’m making your sausage crust pizza tonight!!

  • Just made these, and they are delicious but huge! I think I’ll use 1/4 C. batter instead of 1/3 C. next time – easier to flip, too. I made half recipe and got 5 very large pancakes. I don’t like to use chemically syrups, so we topped them with whipped cream and sliced strawberries. Thanks!

  • I am literally making these right now and just had two! OH MY GOD- THANK YOU! I love pancakes! These taste JUST LIKE THE REAL THING! I will make these forever! You are an angel sent from above!!! I actually made 11 (probably could have got more if a scraped more) using 1/3 cup size!

  • This is a fantastic keto recipe! Best pancakes we’ve tried. Thank you for doing the work of figuring out how to make a good version!!

  • Holy crap these were fantastic!! Thank you so much for sharing. Really didn’t need the syrup as they we’re so good as is, but of course still used it lol. I did get 8, but I did scrape the scoop, so that could have been it. Just 2 were very filling. So happy to have leftovers.

  • These are delicious. I don’t eat pancakes very often so I have never tried any keto/low carb pancake recipe before. But we had company coming for breakfast yesterday and I was making ”regular” pancakes for our guests and hubby so I thought I’d look for an easy and quick recipe for me. I decided to make your’s and I’m so glad I did. I had three yesterday and woke up this morning wanting pancakes again! The texture and taste is wonderful. Fortunately I have left over for tomorrow! I may become a pancake-a-holic!

  • Anna, these are so, so good!

    I meant to make only half the recipe but got confused and had to go back an add ingredients to make a full recipe. NOT SORRY!! I will be keeping the batter in the fridge today and then will make and freeze the rest tomorrow.

    Thank you for taking the time to create such a good recipe!

  • Thank you for the recipe. I never get 10 when I use 1/3 cup. Today I used 1/4 cup and got 10. These are perfect! Thanks again!

  • These are the best keto pancakes! They see tasty and fluff up. I’ve made plenty of keto pancake recipes and I’m sticking with this one for sure! Thank you much!!!

  • Would love to make these pancakes! They have Wonderful reviews. Unfotunately, I do not have a blender or food processor. Hoping I can still make these.. Can I use my mixer instead? Any suggestions welcome. Love your recipes! Thanks

    • Hi- a whisk is not recommended for almond flour pancake batter because it will not get the batter smooth enough. The blades of the food processor smooth the batter so that you are not left with grainy pancakes. If you do use a whisk, just be mindful that they may be more on the grainy side.

  • I made these pancakes for the first time a few months ago and they were fantastic then.
    I had to sub for baking powder today and used 1/4 cup molasses with 1-tsp baking soda. Oh my gosh, this make the pancakes beyond amazing! Although, it did increase the carbs, I think it was worth it.

  • These are the BEST pancakes. After trying many other recipes and deciding to give up on ever finding something close to a regular pancake, I gave it one last try. So glad I did……this is the one and only from here on. No need to look further- these are wonderful,!!!! So happy to have pancakes back in my special diet…

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