Keto Pancakes (1-Bowl Recipe)
These Keto Pancakes are the best fluffy low-carb pancakes for keto beginners.
They are easy to make in one bowl with the best pancake texture and only 2.3 grams of net carbs per serving.
What Are Keto Pancakes?
Keto Pancakes are similar to the classic pancake recipe but they are made with low-carb ingredients to reduce the number of net carbs per serving.
Are Classic Pancakes Keto?
A classic pancake contains more than 25 grams of net carbs which is about 10 times more than this keto pancake recipe, so they are not keto-friendly at all.
One of these keto pancakes has only 2.3 grams of net carbs but it tastes just like a classic pancake, I would challenge you to taste the difference!
Why You’ll Love This Recipe
These pancakes are delicious and they are:
- Ready in Under 20 Minutes
- Only 6 Ingredients
- Very Fluffy and Airy
How To Make Keto Pancakes
This pancake recipe is almost impossible to fail and they are ready to eat in less than 20 minutes!
You only need the following 6 required ingredients to make these keto pancakes:
- Almond Flour – Almond Flour is a keto-friendly flour that contains just about 10 grams of net carbs per 100 grams compared to 70 grams of net carbs in all-purpose flour. I love almond flour recipes as the flour behaves very similarly to regular flour.
- Baking Powder – Baking powder contributes to making these pancakes fluffy, so don’t skip it! It needs to be fresh or the powder would be less efficient.
- Erythritol – Use classic erythritol or any of your favorite crystal sweeteners such as allulose, tagatose, or xylitol.
- Eggs – It’s essential to use eggs at room temperature. Taking them out of the fridge 30 minutes before the recipe is perfectly safe as the FDA recommends no more than one hour in hot weather and up to 2 hours elsewhere.
- Vanilla Almond Milk – For keto-friendly pancakes, it’s essential to use unsweetened almond milk and it must be at room temperature to avoid making lumps. I like to pick vanilla almond milk for the touch of vanilla, but you can also boost the vanilla flavor by adding vanilla extract to the batter.
- Coconut Oil – I prefer to use unrefined coconut oil. It needs to be melted for this recipe.
Making The Batter
Start the keto pancake batter by combining the dry ingredient in a mixing bowl: almond flour, baking powder, and crystal sweetener.
Whisk the dry pancake ingredients until they are well combined to avoid lumps in the pancakes.
Pour the almond milk while whisking and add the melted (but not hot) coconut oil, eggs, and the optional vanilla extract.
Stir the batter until it’s well combined. You can use a hand mixer for this, but it also works with a regular whisk.
Cooking The Pancakes
Warm a large non-stick pancake pan or skillet over medium-high heat.
Use a paper towel to rub some butter or coconut oil on the non-stick pan to make it easier to flip the keto pancakes.
Ladle three tablespoons of pancake batter per pancake onto the griddle for each pancake.
You might be able to cook several pancakes at once if your pan is wide enough, just make sure they don’t touch each other.
Let the keto low-carb cook for about 2 minutes on the first side and flip them when the edges of the pancakes turn brown and the center starts forming small bubbles.
Cook on the other side until it gets golden brown which takes about a minute.
Repeat until all the batter has been turned into pancakes.
Changing The Flavor
You can customize your fluffy keto pancakes with the following additions to the batter:
- Sugar-Free Chocolate Chips – either store-bought ones or homemade sugar-free chocolate chips added to the batter.
- Fresh Berries – you can add any of your favorite berries to the batter such as blueberries or raspberries.
- Cheese – you can replace the sweetener with some grated cheese to make savory pancakes.
Serving Keto Pancakes
These low carb keto pancakes make a delicious low-carb breakfast. You can make them perfect by doing the following combinations:
- Sweet Keto Pancakes: A drizzle of Homemade Keto Maple Syrup, a few fresh raspberries, some blueberries, and a few sliced almonds.
- Chocolate Keto Pancakes: Spread some of my Keto Nutella Recipe on top of the warm pancakes and sprinkle some chopped peanuts and sugar-free chocolate chips.
- Savory Keto Pancakes: fry some bacon and place the hot strips on the pancakes and drizzle some of my Keto Banana Pudding, some sugar-free syrup, and a nut of fresh butter.
You can store these easy keto pancakes for up to 3 days in an airtight container in the fridge.
Rewarm them on a pan, in the toaster, or with a sandwich press.
These low-carb pancakes can also be frozen for up to 3 months if you keep them in individual zip-lock bags.
Defrost them in the toaster to get the best keto pancakes again before serving with your favorite toppings above.
If you are allergic to some of the ingredients, you can make the following substitutions.
- Almond Flour – You can replace the almond flour with sunflower seed flour in the same ratio. Do not use coconut flour in this recipe. For coconut flour pancakes, use my dedicated Coconut Flour Pancake Recipe.
- Erythritol – You can substitute erythritol with any other crystal sweetener such as allulose, tagatose, or xylitol. You can also use blends of erythritol and monk fruit or erythritol and stevia, but these are slightly sweeter than pure erythritol.
- Almond Milk – You can use any plant-based milk in this recipe such as coconut milk or soy milk.
- Coconut Oil – Coconut oil can be replaced with melted butter.
Frequently Asked Questions
Yes, you can turn this keto pancake batter into keto waffles. Make sure to grease the waffle iron before pouring the batter.
Keto pancakes use sugar-free sweetener instead of sugar and a low-carb flour such as almond flour instead of all-purpose flour.
One classic pancake typically contains about 25 grams of carbs while one of these keto pancakes has only 2.3 grams of net carbs
Fresh baking powder contributes to creating fluffy pancakes and it’s essential to not add too much almond flour – don’t compact it when measuring.
Posted In:Gluten freeKetoVegetarianAlmond FlourAlmond MilkCoconut OilEggOne BowlDairy-FreeGluten-FreeGrain-FreeKetoLow-CarbPaleoVegetarianBreakfastDessertEasy5 IngredientsUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.