Calling all pancake lovers! Who says you can’t enjoy delicious pancakes while staying keto? These light and fluffy keto pancakes are here to change the game. They’re thick, buttery, and incredibly satisfying, with only 2 net carbs per serving!

Why You’ll Love These Keto Pancakes:

Just like the real deal: No weird textures or flavors here. These pancakes taste fantastic and will satisfy your pancake cravings.
Fluffy perfection: Forget dense, rubbery pancakes. These are light and airy, just like they should be.
Packed with healthy fats: Stay fuller for longer thanks to the good fats in these pancakes.
Freezes well: Make a batch and enjoy them throughout the week.
Kid-approved: The whole family can enjoy these delicious pancakes.

Secret to Success: Ditch the Cream Cheese!

Many keto pancake recipes use cream cheese, which can leave them feeling heavy and rubbery. We use almond flour instead, resulting in the perfect fluffy texture.

Here’s What You’ll Need:

Almond flour: The base for our fluffy pancakes.
Avocado or coconut oil: Adds healthy fats and keeps them moist.
Eggs: Binds everything together and adds protein.
Melted butter: For extra richness and flavor.
Vanilla extract: A touch of sweetness and warmth.
Baking powder: Helps the pancakes rise beautifully.
Sweetener of your choice: Choose your favorite keto-friendly sweetener.
Salt: A pinch to enhance the flavor.

Pro Tips for the Best Keto Pancakes:

Blend it smooth: Use a blender or food processor for a lump-free batter.
Thick is the way to go: Aim for a batter consistency similar to brownie batter. If it’s too thick, add a little water, but be careful not to make it runny.
Flipping finesse: Since these are gluten-free, they won’t bubble as much. Look for set edges and a spatula that glides underneath easily before flipping.

Enjoy & Customize!

Serve your fluffy keto pancakes with a pat of butter and your favorite sugar-free syrup. They also pair perfectly with berries or whipped cream.

Keto Pancakes: Thick, Fluffy, and Buttery Delight

Indulge in the ultimate breakfast delight with these thick, fluffy, and buttery keto pancakes that closely mimic the real deal! With only 2 net carbs per serving, they're a dream come true for anyone craving traditional pancakes on a keto diet.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 18

Calories 266 kcal

Ingredients

2 cups of almond flour
1 tablespoon of avocado oil or coconut oil
4 eggs
1 teaspoon of vanilla extract
1 teaspoon of baking powder
2 tablespoons of your preferred sweetener
A pinch of salt
8 tablespoons of butter melted
2 to 4 tablespoons of water see note below
Extra butter for greasing the griddle

Instructions

In a food processor or blender, combine the almond flour, avocado or coconut oil, eggs, vanilla extract, baking powder, sweetener, and salt. Blend on low speed.
While blending, slowly add in the melted butter until the mixture is smooth and fully incorporated.
Gradually mix in 2 to 4 tablespoons of water. The goal is to achieve a thick batter consistency, akin to that of brownie batter.
Allow the batter to rest for 5 minutes before cooking.
Preheat a griddle or non-stick skillet over medium-low heat. Grease lightly with butter.
Use a 1/3 cup measuring cup to pour the batter onto the griddle, forming pancakes.
Cook until the edges appear set, bubbles form on the surface, and a spatula can easily slide underneath, indicating readiness to flip.
Flip the pancakes and cook for an additional 30 seconds to 1 minute.
Serve warm, topped with a pat of butter and sugar-free maple syrup for the perfect finish.

Notes

Notes:

The batter should be thick but not overly dense. If it appears too thick, adjust by adding 1 to 2 tablespoons of water to slightly thin it out. However, ensure it does not become runny.

Nutritional Information (per serving):