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Fluffy Keto Pancakes stacked with butter and syrup.

Fluffy Keto Pancakes (Like The Real Ones!)

Paola Westbeek PhotoPaola Westbeek
Whip up fluffy Keto Pancakes in 20 minutes! This low-carb recipe truly tastes like the real deal, perfect for a satisfying breakfast.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 248 kcal

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.

Video

Nutrition

Calories: 248kcalCarbohydrates: 6gProtein: 7gFat: 23gSaturated Fat: 7gSodium: 140mgFiber: 2g
Keyword keto pancakes
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