Keto Pancake Recipe
This Keto Pancake Recipe is your go-to solution for a low-carb breakfast that doesn't sacrifice flavor or fluffiness. Made without traditional flour and sugar, these pancakes rely on keto-friendly ingredients like almond flour and eggs to deliver a satisfying, light texture with a buttery, slightly nutty flavor.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring spoons and cups
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Ladle or scoop
Ingredients
- 1 cup almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tbsp erythritol or other keto sweetener
- 1 tbsp baking powder
- ½ tbsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, baking powder, sweetener (if using), and a pinch of salt.
- Add Wet Ingredients: Add eggs, almond milk, melted butter, and vanilla extract to the dry ingredients. Whisk until smooth and slightly thick. Let sit for 5 minutes to allow the batter to thicken.
- Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil.
- Cook the Pancakes: Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread into a round shape if needed. Cook for 2–3 minutes, or until bubbles form and the edges are set. Carefully flip and cook another 1–2 minutes until golden and cooked through.
- Serve and Enjoy: Serve warm with sugar-free syrup, a pat of butter, or a sprinkle of berries.
Notes
- Almond flour can vary by brand—fine blanched almond flour gives the best results.
- Let the batter rest to prevent the pancakes from crumbling.
- These pancakes cook best on medium-low heat to avoid burning.