Actually fluffy, unbelievably easy to whip up and with 3 staple pantry ingredients, these flourless keto pancakes are an actual dream come true.
(Flourless!) Keto Pancakes 🥞
With just 3 ingredients!
My lupin flour pancakes might be one of the highest rated recipes by you guys, but they do require you to procure a not so common ingredient… and well, we’re on a quest this year to KISS (you know, keep it simple stupid). And so I wondered what would happen if I were to simply keto pancakes to the max.
As in make them flourless, because what is a keto ‘flour’ if not but a finely ground nut butter. Or perhaps better put, nut butter is essentially blended nut flour right?
Add some well whisked eggs and baking powder and you’ve got some surprisingly legit pancakes. In fact, they tick all the right boxes: fluffy, easy, tender and super duper yummy.
Though if you have it around, a drizzle of vanilla doesn’t hurt one bit- elevating the flavor profiles quite nicely. You know, per usual.
The nut butter
Thus far I’ve whipped up these keto pancakes using salted (vip!)* smooth peanut butter and almond butter. I used the Trader Joe’s brand as its what I had around, but any ‘natural’ nut butter should work the charm (needless to say, let me know if anything is an absolute fail in the comments, pretty please).
The peanut butter did yield fluffier pancakes (and a slightly thicker batter), but I’m going to give them another go with a smoother almond butter soon (say Justins?).
*Now why salted, you may ask. Well, because it being pre-seasoned nice and thoroughly allows us to skip the step of guesstimating how much salt to add (and this is a lot more important than you might think given that we’re working with nuts and eggs, and no one likes bland pancakes).
Which brings me to, if the nut butter in your pantry is unsalted, no need to panic i.e. rush to the store. Just add a very generous pinch (scant 1/4 tsp) and give everything an extra whisk.
Oh and before I forget! These actually cook like regular pancakes (!!). As in the batter is pourable, spreads nicely, they bubble up when ready to flip, and have a lovely golden hue.
Told you, the stuff of dreams :).
How fluffy
As mentioned, I’ve found these guys come out a tad bit fluffier using peanut butter vs almond butter (experiments with any and all nut butters coming right up! 🕵️).
But feel free to play around with the amount of nut butter you add per batch by +/- 2 teaspoons for fluffier or lighter pancakes.
The (sugar free!) ‘maple syrup’
Be sure to serve them up with grass-fed butter and sugar free syrup (this allulose maple syrup is def my current favorite).
(Flourless!) 3-Ingredient Keto Pancakes
Ingredients
For the flourless keto pancakes
- 1 egg
- 1/4 teaspoon baking powder
- 2 tablespoons (salted!) almond butter peanut butter (or nut butter of.choice)*
Optional add-ins
- 1/2 teaspoon vanilla extract
- chocolate chips or chunks!
- banana extract
- blueberries
Serving suggestions
- 'maple syrup' this stuff is the best (trust me!)
Instructions
- Please note that each batch yields 3 small / 2 normal sized keto pancakes. Feel free to scale recipe using the buttons on the recipe card.
- Whisk the egg(s) thoroughly in a medium bowl until light and foamy (a min or two). Add in the baking powder and vanilla extract (if using). And if you like pancakes on the sweet side, nows the time to add in a tablespoon of your favorite sweetener.
- Whisk in your nut butter of choice until nice and smooth, the batter will be runny and that's ok! Though do note that I've found the texture does vary a bit depending which nut butter you use (say, its a tad thicker with peanut butter vs almond), so feel free to play around to get your preferred level of fluffiness (+/- 2 teaspoons of nut butter).
- Heat up a skillet or non stick pan over medium heat. Melt a small pad of butter (or cooking oil of choice) and pour in two scant tablespoons of batter per pancake.
- Cook over medium heat until it begins to bubble, flip and cook until lightly golden. I've found that these cook *a lot* quicker than your regular keto pancakes, so I suggest testing with one to ensure they stay super tender 'n moist.
- Serve right away with toppings of choice 🙂
I don’t EVER comment on recipes, but I was looking for something filling and easy for breakfast and this sounded perfect, as these are pretty staple ingredients many of us have to hand (I always try to have a large pot of Aldi unsalted, unsweetened peanut butter in the cupboard, and my current one was, luckily, smooth). I added a pump of gingerbread sugar free coffee syrup for some sweetness and these pancakes puff up wonderfully – I couldn’t have distinguished them from regular American style pancakes and they’re really filling (I actually got 5 very small pancakes from the batch, as I wasn’t convinced they’d have the structural integrity of a regular size, but they absolutely do, but that worked out fine, as I had 2 to snack on while I cooked the next three!). They browned very fast, so I might turn the heat down more next time, but they were thoroughly cooked through and not spoiled for it.
Interestingly, they don’t taste overwhelmingly of peanut butter, which I thought might’ve made them too nutty- the impressive fluffiness seems to really combat that heaviness expected from the peanut butter.
I’m now really curious to see how tahini would work in this recipe, as I adore the flavour of sesame, and this could really replicate the flavour of so many sweet sesame products now off the table for me.
There seems to be plenty of margin for error with these, so I think it’s pretty hard to mess them up (and I speak from bitter experience of the catastrophic failure of my last, and only other, attempt to make pancakes – thin ones with almond flour – which resulted in a clump/dollop of gelatinous mess in the middle of the pan)
I added a bit of The Skinny Food Co Toffee Apple syrup for that lovely comforting real pancake experience (I could probably have managed without the gingerbread syrup addition in the mix, but it didn’t make them too sickly, so I might just work my way through my wide selection of other sugar-free coffee syrups).
As Shrove Tuesday is looming, I’m wondering if this can be adjusted to make more of a crepe style pancake to serve with fresh lemon juice, as we in the UK traditionally make thinner pancakes (especially for “pancake day”). I suspect it would require removal of the baking powder (as our thin pancakes aren’t fluffy), so I’m not sure they would have the required structure to hold up to spreading thinly and flipping.
I might have a play around, though- as I love the ease of these, and I will definitely be including them into my regular quick Keto options
I don’t usually comment but this recipe deserves beyond 5 stars. It checks all the keto boxes…simple quick and amazing texture and flavor! Thank you Paola. You made my day!!❤️
Wow so easy and delicious, I could have eaten 3 batches 😋 thanks for another way to maintain my keto diet, almost 4 years now.
This comment is to anyone on the fence about making them- DON’T SLEEP ON THESE!!! They’re amazing, the most pancake like keto recipe I’ve ever tried and how simple it is baffles me. I’ve also never felt compelled to leave a comment before, but this was genius.
I had a jar of cashew butter I happened to buy on sale. All I can say is OMG!!! If you can, try it. I added a pinch of salt and a scant teaspoon of powdered Swerve and poached a few blues in a bit of keto pancake syrup to serve on top. Mmmm…
So quick to make and I love that it is one serving. Mid week pancakes are easy now! Thanks Paola
I had a jar of cashew butter I happened to buy on sale. All I can say is OMG!!! If you can, try it. I added a pinch of salt and a scant teaspoon of powdered Swerve and poached a few blues in a bit of keto pancake syrup to serve on top. Mmmm…
So quick to make and I love that it is one serving. Mid week pancakes are easy now! Thanks Paola
Wow, Paola!
I thought I had my favorite keto pancake recipe so I wasn’t in a hurry to try this.
My mistake! Your recipe is amazing. Light and fluffy like a pancake should be. The recipe is so easy too! I will use it for a fast treat as well as breakfast for my family when they visit.
By the way, I used Macadamia nut butter since I’ve been too lazy lately to make peanut butter. ;-0
I just made these and they’re great! I was going to buy keto maple syrup but I found a recipe and it’s perfect. Tastes perfect (can’t tell it from the real thing) and cheaper than store-bought. They make the perfect breakfast!
Thank you!
What’s your syrup recipe please?
Can I use egg whites in place of the egg?
can i replace the egg with a flax egg? Or, maybe better, aquafaba?
I haven’t tried mira, but I would imagine they would come out less fluffy?
Can I use sunflower seed butter or pumpkin seed butter?
You know, I haven’t personally tried but I don’t see why not Jean. If you go for it let me know?
These are amazing. I was surprised how “pancake-y” they actually taste without all the carbs. I’d almost dispaired ever being able to have them again as all the other receipes I’d tried either turned out like dense chewy flatbread or dry and crumbly.
I was going to make chaffles in my new little DASH mini waffle maker but then decided on making this pancake recipe instead as did not have much cheese and low on almond flour. Was then going to make pancakes but then made one waffle and turned out welll . I made a triple batch and added an extra egg and a tbsp or two of avacado oil as they were a bit dry. they turned out lovely, my friends ate 3 each with maple syrup, butter, me with butter and homemade blackcurrant jam. Great Sunday brunch. Leftovers great toasted with butter and Cambozola cheese and jam!
This recipe sounded impossible to me, but they’re AMAZING!!! I can’t believe how simple and delicious these were. Paola, you are a GENIUS. Thank you for bringing pancakes back into my life!
Tbh Cheryl, I was just as hesitant as you about them at first… learning to try more ‘why not’ recipes this year 😆
Hugs and I’m so glad you enjoyed!!
Absolutely amazing. I was very sceptical but this is quick, fluffy and delicious. I made 1/2 1/2 peanut and almond butter
Thank you so much. I made this several times with different nut butters: pecan, almond, peanut butter, and Legendary Foods apple pie almond butter!! All delicious!
Once again, fantastic recipe, Paola. Thanks. I have just one question: you recommended a certain maple syrup but when I clicked on the link, it was a regular maple syrup which is definitely not keto. Was the link wrong? I was expecting to see one of the keto syrups like Lakanto or ChocZero. Just wondering.
Awesome to hear Marilyn!! 🥰 and oh weird, it looks like the allulose syrup I liked is no longer on Amazon (and they just redirect links to a similar product).
I’m honestly surprised more peeps aren’t doing allulose maple syrups. And on the choczero syrups, I know they make awesome products but keep in mind that non soluble corn fibers spike the sugar in about 30% of the population.
Nut butter works well in place of flours in various keto recipes.
Thank you Paola! Another great recipe. Of all the keto pancake recipes I’ve tried (there have been many!), this one is the best!
Had these tonight. I have the mini Dash pancake machine, so I got 2 good size pancakes. I was a little hesitant to make them as I was concerned that the almond butter would be overwhelming. But no, they were neutral. I love the ease of making them with so little ingredients. I also like that it serves 1. Thanks for the recipe! Keep them coming.
I used my mini Dash too! It was the perfect size.
I knew right away I had to make these with peanut butter, then top with the last serving of blackberry syrup that I made recently. I’m sitting here now with pb&j pancakes with a big grin on my face. Happy Belated National pancake day to me! 🥳🥞
Easy to make. Nice peanut butter flavor, but not overbearingly so. Delicious! Thanks for another magical recipe Paola 🤗🥰
Good morning. I just finish making these and eat them. Very easy to make and they cook well in no time. They are very fluffy indeed but I will try with peanut butter next time, I wash hopping for more of a nutty taste.
If you want a more peanut flavor then just put sone on top of the finished pancakes
I’m so surprised by how good these are!! Easy and good, will make over and over again thank you 🙌🏼
Totally delicious and super easy!
Hi Paola! Love everything you’re doing for us Keto dummies (me)!
Does the nut butter influence the taste? I personally don’t want pb tasting pancakes, haha!
Yes it does! They taste completely neutral and lovely with almond butter (and the texture is still ace). Though I actually particularly enjoyed the pb ones with the sliced strawberries and I’m sure they would be terrific with a compote for a pb&j twist.
And I’m so glad you enjoy the recipes Tori 🥰
Paola, I love your recipes and your wonderful personality! (And confession… I’m super jealous that you live in Mexico. It’s a dream of ours!) But I wanted to ask you to consider changing your motto to KISS, Keep It Simple Sweetie. It’s something I learned in Al-Anon, to be kind to ourselves ❤
I love this Vickie!! 🥰 And where in Mexico is your heart pulling you towards?!
The Yucatan… to a farm/ranchero. The big dream is to open an orphanage <3
Hi, wondering how many grams are in the 2 tablespoons of nut butter?
I’m not Paula, but 2 tablespoons of peanut butter is 32 grams.
2 tbsp Smuckers natural salted chunky peanut butter has 4g net carbs.
How many batches in the stack pictured? They look beautiful Paola, can’t wait to try!!
Great question Emma! Two batches. Hope you enjoy!