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The Best Keto Pancakes


  • 2 cups almond flour
  • 1 tbsp avocado oil (or coconut)
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tbsp sweetener of choice
  • pinch of salt
  • 8 tbsp butter, melted
  • 2 to 4 tablespoons water (see note)
  • extra butter for griddle
The Best Keto Pancakes


  • Combine the first 7 ingredients in a food processor or blender. With the speed set to low, slowly pour in the butter and process until smooth and incorporated. Add 2 to 4 tablespoons and mix. The batter should be thick, not runny.
  • Let batter rest 5 minutes before cooking.
  • Set a griddle (or nonstick skillet) to MED LOW heat. Use a 1/3 cup measuring cup to portion out pancake batter.
  • Cook until edges are set, there are a few bubbles on top, and a spatula slides easily underneath.
  • Flip and cook 30 seconds to 1 minute.
  • Serve hot with a pat of butter and sugar free maple syrup.

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