Rise and shine to a tall stack of low-carb yumminess made from a kid-approved recipe the whole family will love!
As a mom, I found the keto diet challenging at first. Like many other children, my daughter loved typical foods such as mac and cheese, pizza, pastries, and pancakes. I didn’t make these treats often—but when I did, I wasn’t overly concerned about the amount of processed sugars or flours that went into them. That all changed with the keto diet. How could I still make a batch of pancakes on Sunday without flour and plenty of syrup?
Luckily, I learned to tweak my beloved recipes by using more wholesome ingredients and sugar-free sweeteners that don’t send kids bouncing off the walls after a meal. These pancakes are a perfect example. Made with almond flour—a nutrient-dense flour alternative that’s high in healthy fats and a source of vitamin E—they come out just as light and fluffy as traditional pancakes and can be served in so many ways. You can even use the batter to make waffles! With their buttery flavor and melt-in-your-mouth texture, these pancakes are a hit with my family. I’m sure yours will love them, too!
Tasty ways to serve these pancakes
Besides sugar-free maple syrup and keto-friendly fruits like strawberries, blueberries, raspberries, and blackberries, these pancakes are great with sugar-free jams (store-bought or homemade). Crowning them with a dollop of Greek yogurt or freshly whipped cream is always a good idea. They’re also delicious with a drizzle of nut butter or dark chocolate and a scattering of chopped nuts.
For a savory (and elegant!) option, try serving them with smoked salmon, sour cream, finely chopped chives, and lemon wedges. In that case, you might want to omit the sweetener in the recipe.
How do I store leftovers?
Once cooled, transfer the pancakes to an airtight container, separating them with a piece of parchment paper. They will keep well in the fridge for up to 4 days. The pancakes can also be frozen for up to 3 months—flash-freeze them on a baking tray for 1 hour before transferring them to a freezer-safe container or resealable bag. Reheat your pancakes directly from the fridge or freezer in the toaster or microwave.
Similar recipes to try
Looking for more kid-approved and keto-friendly breakfast recipes? Give these fluffy Saturday Morning Waffles a try with a side of our High-Protein Scrambled Eggs With Cottage Cheese and perhaps a few slices of crispy bacon. They’re also lovely with a spoonful or two of this fruity Keto Blueberry Compote.
We love to wake up to a Keto Everything Bagel slathered with cream cheese mixed with chopped sun-dried tomatoes and fresh herbs. So delicious!
Fluffy Keto Pancakes (Like The Real Ones!)
Ingredients
- 2 cups almond flour
- 1 tablespoon avocado oil or coconut oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons sugar-free sweetener of choice
- Pinch of salt
- 8 tablespoons butter melted
- 2 tablespoons water
- Extra butter for the skillet or griddle
Instructions
- In a food processor or blender, combine the almond flour, oil, eggs, vanilla extract, baking powder, sweetener, and salt. With the speed set to low, slowly pour in the butter and water. Process until smooth and incorporated. The batter should be thick, not runny. If it's too thick, add an extra tablespoon of water.
- Let batter rest 5 minutes before cooking.
- Place a nonstick skillet over low-medium heat, or use a griddle. Use a 1/3-cup measuring cup to scoop out pancake batter.
- Cook until edges are set, there are a few bubbles on top, and a spatula easily slides underneath.
- Flip and cook 30 seconds to 1 minute on the other side.
- Serve hot with your toppings of choice.
