Low Carb Pancakes

Low Carb Pancakes

Keto Pancakes



2 large eggs

2 tablespoons almond milk

4 tablespoons peanut butter

2/3 cup almond flour

1 teaspoon baking powder

2 teaspoons vanilla extract

2 tablespoons Natural Sweetener

Cooking spray



  • Add all the ingredients to a blender and blend for 15 seconds or until well combined. Stop and scrape the sides of the blender bowl if necessary.
  • Heat a non-stick pan over medium-low heat and spray with cooking spray.
  • Using a 1/4 measuring cup, scoop batter and pour it into the pan.
  • Cook for 2-3 minutes per side or until the edges are firm. Once you see bubbles forming on the pancake batter, it's time to flip it.
  • Flip the pancake and cook for another minute or two on the other side.
  • Repeat steps 3-5 with the remaining batter.
  • Top with your preferred toppings, such as sugar-free syrup and blueberries, and enjoy!


If you don't have a blender, you can whisk together the pancake batter.

Any type of milk can be used if you don't have almond milk.

Leftover pancakes can be stored in the fridge in an airtight container for up to 4 days.

To reheat, use a microwave or toaster.

To freeze, flash freeze the cooled pancakes on a lined sheet pan before transferring them to a freezer bag.