If you’ve been craving some light and fluffy Keto pancakes then you’ve come to the right place. These low carb pancakes are super simple to make, with no complicated products or methods needed. Simply throw all the ingredients in your blender, cook and serve!
These fluffy Keto pancakes have only 4g net carbs per serving. They’re also gluten free and sugar free making these hotcakes a perfect low carb breakfast.
Few things say “breakfast” like a warm stack of buttered pancakes, something a lot of people miss when they first start their low carb Keto diet journey.
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Are pancakes Keto friendly?
The answer to that question is a simple “no”. On average, one 5” pancake made with wheat flour contains about 11g of carbs. That’s almost half of your daily carb allowance on the Ketogenic Diet.
And who eats just one pancake? That 11g of carbs is also before you add your syrup and any other toppings.
Want to learn more about the Ketogenic Diet? Read my detailed guide for beginners here!
A lot of really popular Keto pancake recipes use eggs and cream cheese, which tends to turn out more like a crepe than a pancake. Plus those cream cheese pancakes are usually pretty eggy and that tends to turn people off.
And by people, I mean me.
These pancakes are light and fluffy with a really great texture that mimics traditional pancakes and I just couldn’t be happier with them. In my opinion, the addition of lupin flour really helps create that authentic pancake texture.
I almost didn’t even attempt making a low carb pancake recipe because of the bad experiences I’ve had with other pancake recipes but I think this one is pretty spot on if I do say so myself. Top them with your favorite sugar free maple syrup and you have a real winner here.
The flour in these fluffy Keto pancakes
Now, in some recipes the kind of almond flour you use makes a big difference. Some recipes require super fine almond flour but since we’re putting all of our ingredients into a blender, the grind of the almond flour doesn’t much matter here.
Just be sure that you’re using blanched almond flour.
I don’t recommend using almond meal here though, which is ground almonds with the skin still on. Using almond meal would likely affect the flavor of these pancakes.
Lupin flour seems to be a lesser known Keto friendly flour but you guys will definitely be seeing it again and again on the blog.
When buying your lupin flour, just be sure to check the ingredients to be sure its 100% lupin flour. Some brands add rice and soy flour to their lupin flour which will definitely increase your carb count and affect your macros for this recipe.
To be on the safe side you can just purchase the same brand I use, if you want.
How to make the perfect Keto pancakes
Since I want to make sure you get the best result out of these pancakes I’ve put together a few tips to make sure you get the best results.
- Use room temperature eggs. I don’t exactly know the science behind this but I do know that room temperature eggs provide the fluffiest texture and that’s what we want. If you’re short on time and forget to set your eggs out in advance, you can bring them to room temperature but placing them in a bowl of warm water. Not hot, but warm. We don’t want to boil the eggs.
- Use medium to low heat. As with traditional pancakes, low and slow is the best way to go. These pancakes can burn very easily if cooked over too high of heat, leaving the outside overdone and the inside still gooey. And that’s not appetizing at all.
- Use ghee if you can. Butter, or even coconut oil, are perfectly fine for cooking these Keto pancakes but ghee gave me the best results. Butter, although delicious, does have a tendency to burn. Ghee gives you that butter taste without the burned butter fears. Plus, crispy edges. Nom nom.
- Use an ice cream scoop if you have one. I absolutely love using an ice cream scoop to portion out pretty much anything. I even used one for my Keto Red Velvet Cupcakes. This allows a perfect portion every time and it even scrapes out the batter for you! I honestly can’t remember where I got this tip from but I’m sooo glad I did. It’s really a game changer. Make sure you use an ice cream scoop with a trigger though, like this one here.
Toppings for your low carb pancakes
You might think your topping choices for your fluffy low carb pancakes are limited but they’re really not! You can top them with berries, nuts, and even chocolate.
- Blueberries or strawberries. Blueberries have about 5 grams of total carbs for 1/4 cup serving and strawberries have about 2.5 grams of total carbs per 1/4 cup.
- Keto apples aka chayote. Prepare chayote the same way I made it in my Keto Chayote Tart except, instead of baking it in a crust, simply spoon on top of pancakes.
- Chocolate chips. The Lily’s and ChocZero brands of chocolate are easily the most beloved in the Keto community. And for good reason, they taste flippin amazing.
- Keto whipped cream. Lightly sweetened heavy whipping cream, whipped to stiff peaks has always been one of my favorite pancake toppings. I mean…it’s whipped cream.
- Peanut butter or other nut butter. This is probably my absolute favorite topping for my fluffy Keto pancakes. Just a little bit of peanut butter, just a teaspoon or so, with my ChocZero syrup. Ohmahgerd.
And of course there’s always old faithful, Keto syrup. My personal favorite is ChocZero’s Sugar Free Maple Syrup but you’re more than welcome to use whichever low carb syrup you prefer.
Some additional tips for the best results
- Do not walk away from these beauties while cooking, they can burn very easily, especially after a couple rounds of cooking. This is generally because the cooking surface is fully heated.
- Don’t be afraid to lower the heat in order to allow the pancakes to cook more slowly and evenly.
- You can totally eat these pancakes fresh out of the pan but I found they had the best texture after they’d cooled.
Storing your fluffy low carb pancakes
These pancakes store for about 5 days in the refrigerator. Be sure that they’ve cooled completely before storing your pancakes in an airtight container. This can be a freezer bag or tupperware, your choice!
Additionally, you can freeze these pancakes for up to 3 months. To thaw, take as many as you need out the night before and allow to thaw in the refrigerator.
Don’t have time to let them thaw? Pop them in the microwave for about 30-45 seconds. These pancakes are also awesome reheated in the toaster!
- 1 1/2 cups almond flour (I use this)
- 1/3 cup lupin flour (I use this)
- 4 large eggs, room temperature
- 1 stick of butter, melted and cooled
- 1/4 cup almond milk
- 1 Tbs erythritol (I use this)
- 1 tsp liquid stevia (I use this)
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- butter or ghee for greasing the pan
- In your blender, add all the ingredients minus the butter you're using to grease your cooking surface. Begin preheating your pan or griddle on medium-low heat.
- Blend the ingredients for about 35-45 seconds, until everything appears to be combined. At this point you can transfer the batter to a bowl to make portioning easier.
- Butter or grease your cooking surface. Portion out your pancakes, using either 1/4 cup measuring cup or an ice cream scoop if you're like me.
- Allow the pancakes to cook until 2-3 bubbles start to form on the surface. This usually takes between 3-4 minutes.
- Once the few bubbles start to appear it's time to flip the pancakes and cook for an additional 2-3 minutes on each side.
- When the pancakes are done, serve with your favorite Keto friendly toppings and some ChocZero syrup.
If you're a crispy edges fanatic like me, use a little more butter/ghee to sort of pan fry the pancakes. Crispy edges galore!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 164mgSodium: 289mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 1gProtein: 13g
Looking for more Keto breakfast ideas?
Try some of my other low carb breakfast recipes!