This is the best keto pancake mix recipe and it’s made with just 6 dry ingredients. It can last for months so you can have a batch of light and fluffy, keto-friendly pancakes any time of day.

Keto pancake mix in a jar.

Having keto pancake mix at the ready means you don’t have to think twice about it. You know exactly what keto-friendly ingredients are in it (because you made it) and when you’re ready for a stack, just add water and egg and you’re set!

These homemade Bisquick and gluten-free pancake mix recipes are handy for all the same reasons. Try them all!

About this keto pancake mix recipe

This keto pancake mix is so great to have on hand. Sometimes when you’re following a particular way of eating, and especially when you’re just starting, it takes up a lot of brain space thinking about what to eat, how to eat, which ingredients are okay, whether it’s low carb, no carb, etc.

This pancake mix makes it easy. When breakfast time rolls around, it’s a no-brainer!

Having a homemade mix on hand is also nice for overnight guests who may appreciate the extra thought. If you have loved ones who are following a keto diet, they would love having these pancakes for breakfast with a side of bacon and eggs!

Keto pancakes are made with almond flour which is a lightweight flour, resulting in light and fluffy pancakes that bind well and have a mild flavor. Just like regular pancakes, these low-carb, delicious, and super satisfying pancakes are perfect topped simply with syrup (okay, not so keto but you can tweak it) or with all the yummy garnishes you can think of. Keep reading for more topping suggestions.

Keto pancakes with a jar of pancake mix in the background.

What’s in this recipe

  • Almond Flour – Don’t confuse this with almond meal. Almond flour is made from blanched almonds (without skin) and is light in color and consistency. Almond meal is darker, coarser, and has a slightly deeper flavor.
  • Coconut Cream Powder – Coconut cream is the thick creamy portion of coconut milk. The powder is the dried version of that. When combined with water, it’ll add flavorful moisture to the pancakes. If you can’t find this ingredient, you can leave it out and make your pancakes with milk instead of water.
  • Ground Chia Seed – Chia seeds not only add a ton of nutrients like protein and fiber to the pancakes but when added into pancake batter, they act as a binding agent as well.
  • Monk Fruit/Erythritol Blend – These come in both liquid and dry forms. Be sure to choose the dry version. You can swap for your favorite keto-friendly sweetener if you desire.
  • Salt – A flavor balancing ingredient that helps to enhance the taste of any recipe.
  • Baking Powder – Helps to make these light and fluffy just like any pancake should be!
Overhead view of ingredients needed in small separate bowls.

How to make this pancake mix

Combine all ingredients into a sealed container, like a mason jar. Close the lid and give it a good shake. You can also mix them together in a bowl, if you prefer.

Dry pancake mix in a jar.

How to make pancakes from this mix

Preheat electric griddle to 375ºF or a large non-stick pan over medium-low heat. 

Add 1 egg and ½ cup water to 1 cup dry mix. Stir thoroughly and wait 5 minutes for the batter to thicken.

Pancake batter in a bowl.

Melt a little butter on the pan each time before adding the pancake batter. You shouldn’t need to use any more than 2 tablespoons total.

Place a heaping tablespoon of batter on the frying pan and smooth out to about ½ inch thick.

Allow pancakes to cook for about 4 minutes on the first side. Flip and cook for 3 minutes on the second side. Pancakes will be a deep golden brown.

Flippin’ Tip: Be careful not to make these pancakes too big, otherwise they’ll fall apart when flipping them. They’re quite fragile. Keep in mind, no matter the size, they will take longer to cook than traditional pancakes.

Pancakes on a fork with a stack in the background.

FAQ

Can I use coconut flour instead?

Technically yes, but it doesn’t mean you should. It’s just not the same! We find almond flour (again, not almond meal) to be similar enough to all-purpose flour that it doesn’t stray too far from taste and texture the way coconut flour does. Almond flour is closer to the real deal!

Topping Suggestions

  • Top with natural raw nut or seed butter.
  • A dollop of coconut yogurt or Greek yogurt is tasty (if looking for keto-friendly, be sure to read the labels).
  • Make this homemade syrup, strawberry sauce, or blueberry sauce and tweak the ingredients a bit. Use sugar-free substitutes wherever possible.
  • Use monk fruit extract or erythritol (either in powdered form) and make an icing sugar glaze!
  • Whipping cream – Just unsweetened heavy cream whipped with a dash of cinnamon or cocoa powder added makes a great topping.
  • Fresh berries are always delicious.
  • Top the pancakes with a runny fried or poached egg and crumbled bacon for a savory stack.
Pancake mix in a jar with large wooden scoop.

Make Ahead Ideas

This entire recipe is great for making ahead and keeping it on hand for when you need it. It’s enough to make 3 batches!

Storage Suggestions

It will keep at room temperature for up to 2 months kept in an airtight container in the refrigerator. The fat in the mix will eventually go rancid if not stored properly.

More low carb recipes

Keto pancake mix in a jar with a label. A scoop is in it.

Get the Recipe: Keto Pancake Mix

This is the best keto pancake mix recipe and it’s made with just 6 dry ingredients. It can last for months so you can have a batch of light and fluffy, keto-friendly pancakes any time of day.
5 from 1 vote

Ingredients

Dry Mix:

  • 2 cups almond flour
  • 6 tablespoons coconut cream powder
  • 3 tablespoons ground chia seed
  • 1 tablespoons monk fruit/erythritol blend (or your favorite keto friendly sweetener)
  • ¼ teaspoon salt
  • 6 teaspoons baking powder

For a batch of pancakes:

  • 1 large egg
  • ½ cup water
  • 1 cup pancake mix

Instructions

For the mix:

  • Stir together all ingredients and store in a sealed container.

For the Pancakes:

  • Preheat electric griddle to 375ºF or a large non-stick pan over medium-low heat.
  • Add 1 egg and ½ cup water to 1 cup dry mix. Stir thoroughly and wait 5 minutes for the batter to thicken.
  • Using approximately 2 tablespoons butter total, melt a little butter on the pan each time before adding the pancake batter.
  • The pancakes are fragile when flipping if they’re made too big. Place a heaping tablespoon of batter on the frying pan and smooth out to about ½ inch thick.
  • These pancakes take longer to cook than traditional pancakes. Allow to cook for about 4 minutes on the first side. Flip and cook 3 minutes on the second side. Pancakes should be a deep golden brown.

Notes

  • Makes enough for 3 batches of pancakes.
  • For longer storage, keep in the freezer. 
Calories: 236kcal, Carbohydrates: 11g, Protein: 8g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 375mg, Potassium: 24mg, Fiber: 4g, Sugar: 2g, Vitamin A: 29IU, Vitamin C: 1mg, Calcium: 237mg, Iron: 2mg