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These pancakes are so light and fluffy, you won’t be able to tell the difference between this recipe and one that’s made with wheat! Seriously, this is the best keto pancake recipe I’ve tasted yet!
One of the most common questions I see in keto and low carb groups on Facebook is “What can I eat for breakfast that is NOT eggs”.
My first and immediate answer is always, “Pancakes!!”. There’s a lot of non-egg keto breakfast options, but pancakes will always, and forever be a favorite breakfast choice for me and my family.
The recipe I’m sharing with you today is not quite as easy as adding water to a pancake dry mix like Krusteaz, but it’s far from difficult. (Of course, if you do want an “add water only” keto pancake mix, you could try Birch Benders keto pancake mix.)
I do recommend a high-powered blender, such as a Blendtec, to ensure the batter is mixed well.
If you do NOT have a high-powered blender, then you can use an electric hand mixer and a large bowl.
Whether you use a blender or an electric mixer, the instructions for the best keto pancake recipe are the same. Dump all the ingredients in and mix!
Once the batter is mixed, heat up your griddle to 325 degrees F, or a skillet to medium-high heat.
Once heated, drop a spoonful of coconut oil on the griddle and use a spatula to move the grease around the entire griddle.
Scoop out about 3 tbsps of pancake batter for each pancake onto the griddle. Just like real pancakes, the batter will start to bubble on the top right when it’s time to flip, about 2 minutes.
Once flipped, the pancake only needs about another minute or two to finish setting up. Then, remove from heat and continue the process with the rest of the batter.
Top with a tbsp of butter and your favorite low-carb syrup. My favorite is the Lakanto Brand Maple Syrup, which is made from monk fruit.
Check out the below video to see just how easy these pancakes are to make.
More Keto Breakfast Recipes that are NOT Eggs
- 4 large eggs
- ¾ cup almond milk
- 2 tbsp avocado oil
- 2 tbsp butter, melted
- 2 teaspoons maple extract
- 2 ½ cups almond flour
- ¼ cup Swerve Powdered Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Coconut oil for the griddle
- Lakanto Maple Syrup
- Put all the ingredients, except the coconut oil, into a high-powered blender and blend until mixed through. Choose the batter setting if your blender has one.
- Allow the pancake batter to rest while you heat the griddle to 325 degrees F.
- Once heated, melt about a tbsp of coconut oil on the griddle.
- Pour ¼ cup of batter onto the griddle for each pancake.
- Once the pancake has bubbles popping on top and cooked over ½ way through, flip it over and continue to cook until golden brown on both sides.
- Add more coconut oil to the griddle as needed until all the pancake batter is gone.
- This recipe makes between 15-20 pancakes. Two pancakes are a serving.
- Add a tbsp of butter, your favorite low carb syrup, and enjoy!
The nutrition label does not include extra butter or syrup on top of the pancakes.
Nutrition Information:Yield: 10 Serving Size: 2 pancakes
Amount Per Serving: Calories: 270Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 84mgSodium: 207mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 0gProtein: 9g