A simple sugar free pancake recipe using almond flour. These low carb pancakes are tender, fluffy, and filling. You can make the dry mix ahead of time and store it, making pancakes quick to make.
Dairy-free, and refined sugar-free, these Low Carb Pancakes are fluffy and the perfect start to any morning.
If you are looking for more low carb breakfast ideas you'll want to check out my Low Carb Chocolate Chip Muffins.
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Why you'll love this recipe
Low carb pancake mixes can be expensive. Whipping up a homemade mix is easy any time you want pancakes.
The dry portion of this recipe can be made ahead of time and stored in a glass container so these pancakes can be on the griddle in no time.
These fluffy pancakes are also dairy-free, making them Paleo friendly. One simple switch also makes them vegan. They are high in protein and healthy fats, keeping you full longer.
With hints of vanilla and almond flavors, these pancakes are sure to be a new favorite a breakfast time.
Enjoy these keto pancakes plain or topped with Keto Pancake Syrup.
These Keto Waffles are also simple to make and they use similar ingredients.
Ingredients
Superfine Almond Flour: Look for very finely ground blanched almond flour. This will make your keto pancakes light and fluffy.
Tapioca Flour: Also known as tapioca starch, we're using just a touch of this to help create a pleasing, fluffy texture.
Baking Soda: To help these pancakes rise.
Salt: To balance the other flavors.
Eggs: Two large eggs add volume to the batter and help to hold everything together. Let your eggs come to room temperature before mixing to get a smooth pancake batter.
Maple Flavored Syrup: To add sweetness. You can use your sugar free syrup of choice.
Vanilla Extract: This is the thing that will make your house smell amazing while these keto pancakes are cooking. Use pure vanilla extract for the best results.
Dairy-free Milk: You can use your choice of unsweetened dairy free milk. Regular milk can also be used but is not keto friendly.
If you have any questions about this recipe, please leave a comment below and I will get back to you.
For another great weekend breakfast recipe, try our crustless keto quiche.
Can I use an egg substitute?
Flax-egg and chia seed egg have been used in this recipe before to make vegan pancakes. They come out delicious, but they don't get the same rise as you would if you used eggs.
How to make sugar free pancakes
- Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
- When you are ready to make low carb pancakes: In a large mixing bowl, whisk together eggs, sugar-free maple flavored syrup, vanilla, and sugar-free dairy-free milk.
- Add dry ingredients to the wet ingredients and stir until smooth. If you mixed up more than one batch of low carb pancake mix, measure out approximately 1.5 cups + 1 tablespoon of mix. In weight that's about 180 g.
- Spoon ¼ cup of prepared keto pancake batter onto a medium hot griddle and cook until the edges start to brown and bubbles form.
- Flip low carb pancakes over and cook until brown and cooked through.
- Always check for doneness before you remove your pancake from the pan or griddle.
- Serve these keto pancakes hot.
If you have any questions, please leave a comment below and we will get back to you.
Best tips
Always follow the recipe first. Don't work with substitutions until you know how the recipe works.
Once your batter is mixed, let it rest for 10 minutes before cooking. This results in fluffier pancakes.
FAQs
The batter for these pancakes is on the thick side. If you're pancakes are sticking to your griddle, add 1 tablespoon of oil to the batter and mix it in. Additionally, make sure your griddle is evenly heated and hot before cooking.
This sugar free pancake mix can be stored in an airtight container (or glass container) for up to three months at room temperature.
These mix may stay fresh longer, but ours is always used up before then - as this recipe is great for breakfast, a snack or a treat.
If you doubled or tripled the dry ingredients before storing make sure to add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 ½ cups + 1 tablespoon (180g) of dry low carb pancake mix.
Yes, you can freeze pancakes. Always bring to room temperature first, before you freeze them. Then store in an airtight container or a zip lock bag for up to three months.
Some people like to place pieces of wax paper or parchment paper between each pancake. I don’t find you need to.
Serving suggestions
These low carb pancakes are delicious on their own since there is a bit of sweetener in the batter. Adding cinnamon, your choice of butter and a splash of sugar free syrup works too.
For a Sunday brunch style treat, add blueberries or keto chocolate chips to the batter and top with our keto whip cream.
Pancakes with an electric griddle vs. a pan
You don't need an electric griddle to make keto pancakes but I find that it's way easier. For one, you don't oil an electric griddle. It's non-stick.
Also, the heat tends to stay even throughout the griddle whereas with a pan the heat might fluctuate. Also, you can make 6-8 low carb pancakes at once on an electric griddle.
These keto pancakes are one of our easiest keto breakfast recipes.
More sugar free breakfast ideas
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Did you make these sugar free pancakes? Please leave a comment below and let me know what you thought!
📖 Recipe
Sugar Free Pancakes
Equipment
Ingredients
- 1 ½ cups blanched superfine almond flour 170g
- 1 tablespoon tapioca flour 6g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¼ cup Sugar Free maple flavored syrup Lakanto
- 2 teaspoons gluten-free vanilla extract
- ¼ cup Unsweetened Almond Milk
Instructions
- Pre-heat a non-stick griddle, or pan.
- Mix dry ingredients in a large mixing bowl.
- Add the wet ingredients and stir just until combined.
- Spoon ¼ cup of batter onto a medium hot griddle and cook until the edges start to brown and bubbles form.
- Flip pancakes over and cook until brown and cooked through.
- Serve hot.
Video
Notes
- To make a mix for later: Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
- When you are ready to make low carb pancakes from your mix: If you doubled or tripled the dry ingredients before storing make sure add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 ½ cups + 1 tablespoon (180g) of dry low carb pancake mix.
- Once your batter is mixed, let it rest for 10 minutes before cooking. This results in fluffier pancakes.
- Freezing instructions: Bring your pancakes to room temperature and store them in a zip lock bag or airtight container for up to 3 months.
Anne MacAlpin
can egg beaters be substituted for eggs? I have to lower my cholesterol.
Four Score Living
Hi Anne,
Thank you for asking. I have never used egg beaters in this pancake recipe, but I have tried flax egg and chia seed eggs before. They both worked, but they don't get the same rise as you would if you used eggs. I went on the Egg Beaters website and they said it can be used for baking. Replace 1 egg with 1/4 cup of egg beaters. If you do give it a try, please let us know how it turned out.
The Four Score Living Team
Cathy Abbott
I want to make sure I have this right- you are supposed to add the syrup to the dry ingredients before you cook them right? Somewhere you discussed not needing to add syrup after cooking if you don't want to because they are already sweet so I'm guessing I'm right but I am not a natural cook and since being diagnosed with diabetes a few years ago (and giving up high or medium net carb foods and don't use sugar- only naturally occuring such as in berries) I really miss pancakes and want to try some keto recipes but so far it's been kinda hit or miss... also are you aware of any other brands of sugar free syrup made with erythritol / monk fruit which is hard to find in Canada- most have other sugar alcohols but they still affect blood sugars..thanks in advance
Four Score Living
Hi Cathy,
Yes, you are correct. We do add the syrup before cooking just for a touch of extra sweetness. I'm not sure of the brands available in Canada. I took a look on http://www.amazon.ca and saw that the sugar-free maple flavored syrups do have different ingredients than the ones we find in the US. I was able to find pure powdered erythritol, stevia and monk fruit on their site. So maybe you can purchase one of these powdered sweeteners and make your own maple flavored syrup. We have a recipe for Keto Pancake Syrup on out site as well. Hope that helps.
The Four Score Living Team
Sharon
You can use arrowroot. It has more calcium n works well....
Four Score Living
Hi Sharon, thank you for stopping by and for sharing this tip!
The Four Score Living Team
Katie
These were thick and fluffy!
Amelia Starr
I don't have tapioca, what can I substitute?
Four Score Living
Arrowroot also works great.
Kathy
Yummy! I had to add a bit of oil because the batter was thick and it was sticking to my cast iron griddle.
Becky
I have tried many low carb pancake recipes. This is by far the easiest and delicious!
Claire
This is great! I added keto sugar to the dry mix, and an extra egg and 1/4 cup water. Thanks!
Four Score Living
I am so glad you liked it. Thanks for sharing!