Introduction
If you’re following a ketogenic lifestyle but still crave something fluffy and delicious for breakfast, keto pancakes are the perfect solution. They are low in carbs, rich in healthy fats, and packed with flavor—without compromising your diet.
These pancakes are made with almond flour (or coconut flour as an option), giving them a nutty taste and soft texture. Unlike traditional pancakes, they won’t cause a blood sugar spike, making them ideal for keto followers and anyone mindful of carbs.
Whether you enjoy them plain, with sugar-free syrup, or topped with berries and butter, these keto pancakes will quickly become a family favorite for busy mornings or weekend brunches.
Cooking Time & Serving
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Serving Size: 2–3 pancakes
- Servings: 4
Ingredients
- 1 cup almond flour (or ¼ cup coconut flour as substitute)
- 2 large eggs
- 2 tbsp cream cheese (softened)
- ¼ cup unsweetened almond milk (or coconut milk)
- 1 tbsp melted butter or coconut oil
- 1 tbsp erythritol or keto-friendly sweetener (optional)
- 1 tsp baking powder
- ½ tsp vanilla extract
- A pinch of salt
- Butter or coconut oil (for greasing pan)
How to Make Keto Pancakes
- Prepare the Batter:
In a mixing bowl, whisk together eggs, cream cheese, almond milk, melted butter, and vanilla extract until smooth. - Add Dry Ingredients:
Stir in almond flour, baking powder, erythritol, and a pinch of salt. Mix well to form a thick but pourable batter. If it’s too thick, add a splash more almond milk. - Heat the Pan:
Lightly grease a non-stick skillet or griddle with butter or coconut oil and set to medium-low heat. - Cook the Pancakes:
Pour 2–3 tablespoons of batter onto the skillet for each pancake. Spread slightly with a spoon to shape. Cook for 2–3 minutes until bubbles form and edges look set. - Flip & Finish:
Gently flip and cook the other side for 1–2 minutes until golden brown. - Serve:
Stack pancakes and top with sugar-free syrup, fresh berries, or a pat of butter. Enjoy warm!
Notes
- Almond flour gives the best texture, but coconut flour works for nut allergies (adjust liquid as it absorbs more).
- Keep the heat low to avoid burning since keto pancakes brown faster than wheat pancakes.
- You can store leftovers in the fridge for up to 3 days or freeze for 2–3 months.
FAQs
Q: Can I make these dairy-free?
Yes! Use coconut cream instead of cream cheese and coconut oil instead of butter.
Q: Why do my keto pancakes fall apart?
This usually happens if the batter is too thin or flipped too early. Let them set fully before flipping.
Q: Can I use coconut flour only?
Yes, but use less (about ¼ cup) and add more liquid since coconut flour absorbs a lot.
Q: Are these pancakes sweet?
They’re mildly sweet. You can adjust the sweetener to your taste.
Nutrition (Per Serving – 2 pancakes)
- Calories: 210
- Fat: 18g
- Protein: 8g
- Carbohydrates: 6g
- Net Carbs: 3g
- Fiber: 3g
(Values may vary depending on ingredient brands and serving sizes.)
Disclaimer
This recipe is intended for individuals following a ketogenic lifestyle. Please consume in moderation as part of a balanced diet. Always check ingredients for potential allergens (such as nuts, dairy, or eggs). Consult with a healthcare professional if you have dietary restrictions or health concerns.
