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? NOOOO!
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’ve been trying to make the perfect keto pancake recipe. And by golly, I finally did it! These pancakes are thick, fluffy, buttery, and so “real” you’ll forget your eating healthy! They’re not eggy or grainy. They’re not full of cream cheese (seriously, why do people do that?). They’re just REALLY good! They’re so good, in fact, that my kids didn’t even know they weren’t the real deal!
A Few Notes About This Recipe:
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. I have been testing keto pancake recipes and methods for a year and this is the best I’ve come up with. With that said, I cannot recommend substituting anything in this recipe. If you choose to substitute flours or ingredients, you will not yield the same results.
3. These pancakes will not bubble up as their cooking. You’ll know it’s okay to flip them when the pancake can easily be moved without batter running over the sides. Mine took about 3 minutes for the first side and 1 minute for the second side.
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!
5. 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.
6. I’ve received a lot of questions about the nutrition information. This recipe makes 10 FULL SIZE pancakes. Yes, 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 keto (fatty) and don’t have carbs and sugar, 1 pancake will leave you full, especially if you’re eating eggs or bacon along with it. If you’re like me, I don’t eat lunch after a big breakfast so 2 of these would typically fit into my normal macros. Don’t let the numbers deter you!
The BEST Keto Pancakes
Thick, fluffy, and buttery pancakes that are grain free, sugar free, and gluten free!
- 2 cups almond flour
- 8 tbsp butter, melted
- 1 tbsp avocado oil (or coconut)
- 1/4 cup water
- 4 eggs
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp sweetener
- butter for griddle
- 1 Combine all ingredients in blender or food processor. Let mix until fully combined.
- 2 Let batter 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 firming up. The pancakes will not bubble up like traditional ones but there will be little bubbles.
- 5 Flip and cook 1 additional minute.
- 6 Serve hot with a pat of butter and sugar free maple syrup!
Leftover pancakes freeze and reheat very well!
Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.
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.
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