This isn't that kind of recipe that promises the texture and taste of regular pancakes and delivers a pancake that tastes like cardboard and eggs. These seriously are the BEST Keto Pancakes. And I'm pretty picky!
The texture is exactly like pancakes made with flour. They are fluffy and light and taste like pancakes! No cardboard, no weird aftertaste, and they are NOT eggy! They are PERFECT!
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I'm not keto, but I do try to eat lower carb. I'm also very picky about taste and texture and have thrown out more food made with almond flour/coconut flour than I've ended up eating because the taste and texture was off.
That is not the case with these Keto Pancakes! Jeff and I both love them. I added a bit of butter and some sugar-free syrup and felt like I was eating a stack of pancakes from a pancake restaurant!
Frequently Asked Questions
Coconut flour is much more absorbent than almond flour, so to substitute with coconut flour you would need to completely change the ingredients and liquid amounts.
I have not done this, so I can't be of much help here.
Yes, you can. Keep in mind that texture of the batter is most important and I have found when doubling this recipe, I had to add a little more almond flour.
I find it just as easy to make a single batch and cook them and then make a second batch.
I haven't done that yet, but I think they would freeze fine. I would freeze them after cooking on a parchment lined tray and then once frozen put them in a freezer container or bag.
Anytime you want a quick breakfast, just pull a couple out and reheat in the microwave, low oven temp (covered) or steam (in a covered container) would all work fine.
If you are strict Keto, probably not. Baking powder has starch in it, but it is such a small amount, I don't have a problem using it. The baking powder helps the pancakes to be fluffy, but they can be made without it.
Or, you can always make your own baking powder by combining baking soda and citric acid. There are plenty of recipes online for that.
Tips for Making Keto Pancakes
- Use a non-stick preheated pan or griddle
- Use a medium heat and adjust the temperature as needed
- Mix the baking powder into the almond flour to avoid clumping of the baking powder when mixed with the liquid ingredients
- Wait until you see the bubbling on top and then flip the pancakes.
Other Uses for Keto Pancakes
I have also found that these pancakes work really well for making breakfast sandwiches.
Just add your bacon, sausage, eggs or whatever else you like and let the pancakes serve as the bread.
You can also use the same batter for making keto waffles. Just grab your waffle maker and pour in the batter!
You can also make a large pancake and spread some ricotta or another spreadable cheese and make a cheese-stuffed crepe.
I also think they would be great as "handles" for a salmon burger or a turkey burger. I'll link to the recipes below.
Other Low Carb Recipes
You might also like these Low Carb Recipes!
Low Carb Loaded "Potato" Salad
Low Carb Cauliflower Arancini Balls
How to Make Keto Pancakes
I like to use a liquid measuring cup to mix everything up so I can simply pour the batter right from the measuring cup onto the preheated pan. It makes clean up simple!
The perfect size measuring cup is 2 cups. The one I use is from Pampered Chef, (easy read measuring cups) but any liquid measuring cup that is at least 2 cups should work fine.
Add 1 whole large egg and 2 egg whites along with the vanilla extract and swerve or other artificial sweetener and whisk to combine everything.
Mix 4 Tablespoons of the almond flour with the baking soda and add it to the liquid ingredients. Mix well to remove all lumps. Add an additional Tablespoon of almond flour at at time until your batter is the consistency of a regular pancake batter.
You will notice in the video and in the picture below, that I added the baking powder after the almond flour was mixed in. I've made several batches since then and have had the baking powder clump up, so that is why I suggest adding the baking powder to the almond flour before adding to the wet ingredients.
In all my test batches, they required 6 Tablespoons of almond flour to achieive the correct consistency. Keep in mind this will vary if you eggs are slightly smaller or bigger than mine were.
Pour a few Tablespoons of batter onto a preheated skillet and cook on medium heat until you see bubbles forming on the top. Flip and cook another 1-2 minutes.
The temperature adjustment will depend on several things: your stove and the pan you are using. I found that these pancakes cook best on a slightly lower temperature than regular pancakes and take 1-2 minutes per side to get a golden tan color.
Here is a short video showing the cooking of the pancakes.
Serve with butter and syrup or use them to make delicious breakfast sandwiches!
- 1 large egg
- 2 large egg whites
- 1 tsp vanilla extract
- ½ Tbsp Swerve white sugar replacement
- ½ tsp baking powder
- 6 Tbsp almond flour
- Whisk together the whole egg, egg whites, vanilla extract, and swerve.
- Mix the baking powder with 4 Tablespoons of the almond flour and add to wet ingredients. Mix well. Add an additional almond flour, 1 Tablespoon at a time until the batter is the consistency of regular pancake batter. In all my test batches, this took a total of 6 Tablespoons of almond flour.
- Preheat a non-stick pan on medium heat for 5 minutes. You want the pan hot, but not smoking. Adjust your temperature according your stove and the pan you are using.
- Pour a couple of Tablespoons of batter onto the pan and let it cook for 1-2 minutes or until you see bubbles forming on the top. Flip and cook an additional 1-2 minutes.
- Serve with your favorite pancake toppings and enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Can I use regular sugar for the sweetener? If so, how much? Also, what else could be used instead?
The first thing I noticed was, we have the same plates! Thoughts on whether this would work the same with coconut flour? The ingredients are so minimal I might have to give it a try.
And silly me, I just saw you already posted about that. Guess I'll add Almond flour to my shopping list!