An easy Keto pancake recipe made from almond flour, but still tastes like a fluffy pancake you'd get from your favorite diner! These are sure to be the best Keto pancakes you ever try, and the whole family will love them too.
Before I fill you in on how to make these Keto Pancakes, I have to tell you this recipe is sponsored by Isopure Protein Powder.
Ok, so now lets get to the good stuff!
Pancakes are one of my absolute favorite foods of all-time. And doing the Keto diet doesn't mean you have to give up pancakes for breakfast. It just means you have to get creative with how you make them. Fortunately, this Almond Flour Keto Pancake Recipe has got you covered.
Easy Keto Pancakes in 15 Minutes or Less
The best part about this Keto pancake recipe is how easy it is to make. From start to finish, these pancakes should take you no more than 15 minutes. All you have to do is toss all the ingredients into your blender, whizz that thing up, and you're ready to start cooking your pancakes.
Also, you'll only need a few ingredients, like eggs, cottage cheese, and almond flour to make these keto pancakes.
In my opinion, homemade pancakes - let alone Keto pancakes - really don't get much easier than this.
By the way, the second best part about this keto pancake recipe is that each pancake only has 1 gram of net carbs!
Keto Pancakes Grocery List
- Obviously, you'll need a blender for these pancakes.
- Definitely pick up a food scale - if you don't have one - to weigh out your ingredients.
- You'll also need almond flour, I recommend going with this one.
- This was the protein powder I used for my pancakes. It bakes better than any other protein powder I've ever used, check it out if you need some!
- The last thing I'll recommend is this 0 carb pancake syrup. I've tried a lot of low carb pancake syrup, and this one is by far the best I've had. Having said that, you can always make my homemade low carb pancake syrup too. I actually prefer it to the storebought stuff.
Almond Flour Pancakes | Thick, Fluffy, & So Delicious
The BEST Keto Pancakes recipe that uses almond flour as a base! This easy low carb pancake recipe is made with eggs, cottage cheese, and of course almond flour, but tastes like a fluffy pancake you'd get at IHOP. Best of all, these Keto Pancakes ONLY HAVE 1 NET CARB a piece!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 Pancakes
- Category: Breakfast
- Cuisine: American
Ingredients
2 Large eggs
4 Tbsps cup (39 grams) super fine almond flour
1 scoop (30g) Unflavored Whey ISOPURE
1 Tsp Baking Powder
3 Tbsps (40 grams) Sugar-Free Maple Syrup
1 Tsp Vanilla Extract
¼ cup (40 grams) 1 % Fat Small Curd No Salt Added Cottage Cheese
Instructions
- Add all ingredients to a blender
- Blend for several minutes on high - the batter should be thick
- Coat a pan with non-stick baking spray
- Over medium heat add the batter to the pan - to make 4 pancakes try and make each one about 4 inches in diameter
- Once bubbles start to appear flip the pancake
- Cook 1-2 minutes on that side
- Repeat until all batter is used
Notes
*NOTE: Do not use large curd cottage cheese. The cottage cheese needs to be as thick as possible, and not runny. USE SMALL CURD COTTAGE CHEESE.
Also, you can boost the fat content if you'd like by using a higher fat cottage cheese.
Nutrition
- Serving Size: 1 Pancake
- Calories: 110
- Fat: 6
- Carbohydrates: 2
- Fiber: 1
- Protein: 12
All I can say is WOW!!! These pancakes were so good. My husband even ate them, and he’s not into “low carb” stuff at all!
They are outstanding!
Best tasting pancakes,a little like a crepe
The batter was suuuuper thick but they all came out very delicious and protein packed! I used Quest all purpose since I only have flavored isopure at the moment. the flour measurement threw me off.. I’m assuming cup was a typo but I used my scale so it was all good!
I have not made pancakes in such a long time and I was really craving them with this frigid cold weather we are experiencing right now. Because I did not have all of the ingredients in the house I made this recipe with two modifications. My Maple Syrup was the real McCoy - Martha Stewart's Organic Maple Syrup that I bought at Marshall's (I little bit of a Sunday splurge) then I substituted a heaping tablespoon of Daisy Sour Cream for the Cottage Cheese. Truth be told I added a quarter cup of 63% Guittard Cacao Chips...8g of Carbs...... These were absolutely delicious.