Easy Keto Pancakes

Easy Keto Pancakes


  • 2 large eggs room temperature
  • 1 teaspoon coconut oil melted
  • 1/4 cup milk of choice (unsweetened coconut milk)
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon granulated sweetener of choice optional


  1. Take a bowl(mixing) whisk together the eggs, coconut oil, and milk until combined. Take another bowl and, mix the baking powder and almond flour.
  2. Into the wet ingredients, gently fold through the dry ingredients until it gets well combined.
  3. Grease a non-stick(large) pan and place it over medium heat. Once hot, Onto the pan, pour 1/4 cup spoonfuls of the batter and immediately cover it. For 3-4 minutes, cook the pancakes, or until the edges begin to bubble. Take the lid off and carefully flip the pancakes, and heat for a further 1-2 minutes, (covered). Until all the batter has been cooked, repeat the process.
  4. Serve immediately.


  • Makes Four(large) or Eight(medium-sized) pancakes.
  • TO STORE: Should be stored in the refrigerator, (covered). Up to One week.
  • TO FREEZE: In a zip lock bag, place leftover pancakes and store in the freezer for up to Six months.
  • REHEATING: Reheat in a non-stick pan until it gets warm or either microwave the pancakes for Thirty seconds.


Calories: 192kcal
Carbohydrates: 6g
Protein: 9g
Fat: 16g
Sodium: 109mg
Potassium: 35mg
Fiber: 3g
Vitamin A: 135IU
Calcium: 121mg
Iron: 2mg

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