These fluffy keto pancakes are made with wholesome ingredients, keeping good fats, low carbs, and great taste in mind!

Pancakes stacked with peanut butter and a raspberry on top, cut out to show texture.

These keto pancakes are nothing short of amazing and will live up to all of your pancake expectations! They’re fluffy, moist, and simply delicious. Whether you follow a keto diet or not, they’re made with the whole family in mind. To top it off, these super simple pancakes are made in a blender, for the most part, which makes for a hassle-free prep.

About these keto pancakes

Sometimes being on a particular diet can feel restricting, especially when you think you can’t enjoy the foods you normally would. What’s amazing is that more and more people are finding creative ways to turn your favorite comfort foods into healthy superfoods.

That’s why these keto pancakes are pretty much a game-changer. Not only are they keto-friendly, gluten-free, and refined sugar-free, they also taste incredible! With a few easy swaps, they can also be made dairy-free.

Now that we know what they’re free of, let’s talk about what they do have. The almond flour makes them nice and fluffy, the full-fat coconut milk gives them texture and moisture, flaxseed provides fiber and the blend of monk fruit and erythritol gives them the perfect amount of sweetness.

If you typically follow a keto-friendly diet, then these ingredients are probably what you’ve already got on hand, if not, don’t fret. A quick trip to your local grocery store or health food store will fix that. It’s totally worth it!

So, whether you’ve been following a keto diet for a while or you’re just dipping your toes in the water, this pancake recipe is perfect for you and your family!

Pancake pieces on a fork.

What you need

As always, scroll down for the full printable recipe

  • Eggs – You’ll need 3 for this recipe. They help keep the structure of these gluten-free pancakes.
  • Full-fat coconut milk – A dairy-free milk that will add coconut flavor. Avoid the cartons of coconut milk as they tend to contain more water.
  • Almond flour – Ground blanched almonds can be found at your local grocery store, bulk food store, or health food store.
  • Monk fruit/erythritol blend – You can use whatever keto-friendly sweetener you prefer.
  • Salt – It discretely enhances the flavors of the rest of the ingredients.
  • Flaxseed – High in fiber and omega 3’s.
  • Baking powder – Will give rise to these pancakes helping them to be soft and fluffy.
  • Butter – To be used for cooking.

TIP! There is a difference between almond flour and almond meal. Almond flour is ground-up almonds that have been blanched (skin removed). Almond meal is ground almonds that have the skin still on which makes the meal a little denser. It’s also a bit darker because you can still see the flecks of skin. Almond flour will give your pancakes a slightly lighter texture, while almond meal will give them a texture and color similar to whole wheat pancakes, slightly more dense.

Overhead view of ingredients.

How to make the best keto pancakes

Add the eggs, coconut milk, almond flour, sweetener, and salt to a blender. Start on low then slowly increase to high speed and blend until smooth.

Blender with pancake ingredients.

Pour batter into a bowl and stir in the ground flax seed and baking powder. Allow to sit for a few minutes.

Pancake batter in glass mixing bowl topped with flax seeds and baking powder.

When the batter is ready, melt butter to coat the preheated pan. Cook in batches, allowing the bottom of pancake to get golden brown before flipping.

Halfway cooked pancake on a black griddle.

Keep adding butter to the pan between batches. Keto pancakes become less sturdy the larger they are. Try and keep your pancakes no more than 3″ in diameter.

Light brown pancakes on a griddle.

Pancakes are tasty as is or topped with your favorite toppings. It’s up to you whether you want them to be keto or not!

Peanut butter being spread on pancakes.

How to make this recipe your own

  • Gluten can be hidden in so many things. For a truly gluten-free pancake, check the ingredients. Make sure you’re using gluten-free baking powder as well.
  • If going dairy-free, scratch the butter and use coconut oil instead.
  • Add cinnamon and vanilla extract for added yummy flavor.
  • Top with keto-friendly maple syrup (yes, that’s a thing! It’s a natural, sugar-free syrup that tastes and acts like the real thing).
  • Serve with a spread of nut butter (almond, peanut, cashew) and some fresh blackberries, raspberries, and strawberries.

Storage Suggestions

These amazing keto pancakes store the same way regular pancakes do and because this yields quite a few smaller ones, you’re bound to have leftovers!

Keep them in an airtight container for up to 5 days or keep them frozen for up to 1 month. If you’re making breakfast for one, just thaw what you need and reheat to enjoy it all over again.

Pancakes stacked up with a cut out of them, on a white plate.
Stack of keto pancakes with a slice taken out to show texture.

Get the Recipe: Keto Pancakes

These fluffy keto pancakes are made with wholesome ingredients, keeping good fats, low carbs, and great taste in mind!
5 from 4 votes

Ingredients

  • 3 eggs
  • 1 can 398 ml or 13.5 oz full-fat coconut milk
  • 3 cups almond flour
  • 1 tablespoon monk fruit/erythritol blend or your favorite keto friendly sweetener
  • ¼ teaspoon salt
  • ¼ cup ground flax seed
  • 5 teaspoons baking powder
  • 1/4 cup butter for cooking

Instructions

  • Preheat nonstick griddle to medium low heat.
  • Add the eggs, coconut milk, almond flour, sweetener, and salt to a blender.
  • Start on low then slowly increase to high speed and blend until smooth (30-60 seconds).
  • Pour batter into a bowl.
  • Stir in the ground flax seed and baking powder. Allow to sit for a few minutes.
  • When the batter is ready, melt about 1 tbsp butter to coat the pan (for a pan large enough to cook four 3” pancakes).
  • Cook in batches, allowing the bottom of pancake to get golden brown before flipping.
  • Keep adding about 1 tablespoon butter to the pan between batches. You’ll likely get 4-5 pan-fulls of pancakes (depending on the size of your frying pan).
  • Pancakes are tasty as is or topped with peanut butter and berries.

Notes

  • Makes about 12-15 pancakes (2 1/2” – 3” inch diameter).
Calories: 682kcal, Carbohydrates: 22g, Protein: 24g, Fat: 61g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 859mg, Potassium: 134mg, Fiber: 12g, Sugar: 3g, Vitamin A: 686IU, Vitamin C: 1mg, Calcium: 519mg, Iron: 5mg