Light, golden, and unbelievably fluffy — these almond flour pancakes make keto mornings feel like a treat. Perfectly soft with a hint of sweetness, they’re the ideal low-carb breakfast to start your day right. 🥞
About This Recipe
About tPancakes are one of those breakfast classics that never go out of style. Fluffy, warm, and slightly sweet, they feel indulgent — but with the right ingredients, they can also be perfectly keto-friendly. These Keto Fluffy Almond Flour Pancakes give you all the comfort of traditional pancakes while keeping carbs low and flavor high.
The secret lies in almond flour, eggs, and a touch of baking powder, which creates lightness and structure. The result? Pancakes that are soft, tender, and stack beautifully without crumbling apart. A hint of vanilla and optional cinnamon adds warmth, while butter and sugar-free syrup on top seal the deal.
Unlike regular pancakes, which are packed with refined flour and sugar, this keto version delivers protein, healthy fats, and fiber to keep you satisfied for hours. They’re gluten-free, grain-free, and completely customizable. You can make them plain, add blueberries, or even sprinkle in sugar-free chocolate chips.
Inspired by classic diner-style pancakes, this recipe is proof that keto doesn’t mean giving up your breakfast favorites. With just a few pantry staples, you’ll have a plate of golden, fluffy pancakes that rival the real thing — without the carb crash.
Why You’ll Love This Recipe
- Fluffy, golden pancakes with a classic breakfast feel
- Naturally gluten-free, grain-free, and low-carb
- Easy to make with simple ingredients
- Customizable with berries, chocolate, or nuts
- Perfect for weekend brunch or meal prep breakfasts
Ingredients
- 1 cup almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tbsp coconut flour (optional, for texture)
- 1 tbsp powdered erythritol or monk fruit
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
- 1 tbsp butter or coconut oil (for cooking)
Instructions
- In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and cinnamon.
- In another bowl, whisk eggs, almond milk, and vanilla.
- Combine wet and dry ingredients to form a smooth batter. Let rest 5 minutes to thicken.
- Heat a nonstick skillet over medium heat and grease with butter or oil.
- Pour about 2–3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
- Repeat with remaining batter. Serve warm with butter, sugar-free syrup, or toppings of choice.
Nutrition (per serving)
- Calories: ~230
- Fat: 19g
- Protein: 9g
- Net Carbs: 4g
- Fiber: 3g
FAQ
- Can I use coconut flour only?
No — it absorbs more liquid. Use almond flour as the base. - Can I make these dairy-free?
Yes — cook with coconut oil and skip the butter topping. - Do these store well?
Yes, refrigerate up to 4 days or freeze for 1 month. Reheat in a skillet or toaster. - Can I double the recipe?
Absolutely — just adjust cooking time if making larger pancakes.
Variations & Substitutions
- Add sugar-free chocolate chips or blueberries.
- Use heavy cream instead of almond milk for richer flavor.
- Add a scoop of protein powder for extra protein.
Serving Suggestions
- Serve stacked with butter and sugar-free syrup.
- Pair with bacon or sausage for a hearty breakfast.
- Enjoy with fresh berries for a fruity twist.
Keto Fluffy Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tbsp coconut flour (optional, for texture)
- 1 tbsp powdered erythritol or monk fruit
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
- 1 tbsp butter or coconut oil (for cooking)
Instructions
- In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and cinnamon.
- In another bowl, whisk eggs, almond milk, and vanilla.
- Combine wet and dry ingredients to form a smooth batter. Let rest 5 minutes to thicken.
- Heat a nonstick skillet over medium heat and grease with butter or oil.
- Pour about 2–3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
- Repeat with remaining batter. Serve warm with butter, sugar-free syrup, or toppings of choice.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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