Easy Keto Blender Pancakes

4.8 stars, average of 160 ratings

By Martina Slajerova, updated February 2 202412
This post may contain affiliate links, see our disclaimer.

Making keto-friendly pancakes is easier than you think. I used my food processor because it makes the pancake batter smooth in just a few seconds. Don't worry, even if you don't have a food processor, just use a hand whisk to combine all the ingredients. These pancakes are not as light and fluffy as my Basic Keto Pancakes. They are more dense and filling - you won't need to eat more than a couple before you feel full.

Looking for more inspiration? Check out my other pancake and waffle recipes - all are suitable for the ketogenic diet. If you like my video recipes, don't forget to subscribe and follow my playlist on YouTube!

Share Follow us 36.6k

0 days, 0 hours, 0 minutes

Hands-on 20 minutes Overall 20 minutes

Serving size 2 pancakes

Allergy information for Easy Keto Blender Pancakes

✔ Gluten free

✔ Dairy free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per 2 pancakes)

Net carbs3.6 grams

Protein12.8 grams

Fat32.4 grams

Calories403 kcal

Calories from carbs 4%, protein 14%, fat 82%

Total carbs8.8 gramsFiber5.3 gramsSugars2.9 gramsSaturated fat9.8 gramsSodium171 mg(7% RDA)Magnesium124 mg(31% RDA)Potassium390 mg(19% EMR)

Ingredients (makes 5 servings, 10 pancakes)

³/₄ cup almond butter or any nut or seed butter (200 g/ 7 oz)
4 large eggs
¹/₃ cup coconut milk or unsweetened almond milk (90 ml/ 3 fl oz)
2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
1 tsp cinnamon or vanilla powder
¹/₂ tsp baking soda
2 tbsp ghee or coconut oil for greasing
Optional: berries, whipped cream, and/or sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or any Choc Zero syrups

Instructions

Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor. If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.
Process until well combined for 5-10 seconds.
Heat a large pan greased with ghee or coconut oil. Once hot, use a ladle to pour in the pancake batter (about ¹/₄ cup per each). Fry over a low heat until bubbles start forming on the pancakes.
Then, use a spatula to turn the pancake over. Fry for another 30-40 seconds and place on a serving plate. Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.
Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.

Blender Pancakes
Step by Step

★★★★★★★★★★

4.8 stars, average of 160 ratings

The easiest low-carb and keto pancakes made in a blender!

Hands on20m

Overall20m

Servings5

Calories403 kcal

Pin it

Ingredients

³/₄ cup almond butter or any nut or seed butter (200 g/ 7 oz)
4 large eggs
¹/₃ cup coconut milk or unsweetened almond milk (90 ml/ 3 fl oz)
2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
1 tsp cinnamon or vanilla powder
¹/₂ tsp baking soda
2 tbsp ghee or coconut oil for greasing
Optional: berries, whipped cream, and/or sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or any Choc Zero syrups

Instructions

Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor. If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.
Process until well combined for 5-10 seconds.
Heat a large pan greased with ghee or coconut oil. Once hot, use a ladle to pour in the pancake batter (about ¹/₄ cup per each). Fry over a low heat until bubbles start forming on the pancakes.
Then, use a spatula to turn the pancake over. Fry for another 30-40 seconds and place on a serving plate. Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.
Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.

Nutrition (per serving, 2 pancakes)

Calories403kcal

Net Carbs3.6g

Carbohydrates8.8g

Protein12.8g

Fat32.4g

Saturated Fat9.8g

Fiber5.3g

Sugar2.9g

Sodium171mg

Magnesium124mg

Potassium390mg

Detailed nutritional breakdown (per 2 pancakes)

Net carbs	Protein	Fat	Calories
Total per 2 pancakes
3.6 g	12.8 g	32.4 g	403 kcal
Almond butter (organic, unsweetened)
2.5 g	7.5 g	20 g	266 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.3 g	5 g	3.8 g	57 kcal
Coconut milk (full-fat, unsweetened)
0.4 g	0.3 g	3.2 g	30 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Cinnamon, spices
0.1 g	0 g	0 g	1 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g	0 g	0 g	0 kcal
Coconut oil, extra virgin
0 g	0 g	5.4 g	49 kcal

Do you like this recipe? Share it with your friends!

Facebook

Twitter

Colleen 5 years ago # Reply

Hello,
Just wondering if you have tried baking these, if yes, for how long and at what temperature?
Thank you 😊
Colleen

Martina @ KetoDiet 5 years ago # Reply

I haven't thought of baking them but I'd go with a lower temperature, 150-175 C (300-350 F), I'd say 10-15 minutes, it depends on the thickness 😊

Vicki 7 years ago # Reply

Hi Martina,
I was planning on making these but then realised 3/4 cup of almond butter is pretty much the whole jar! So makes them super expensive pancakes. I'll have to look for a cheaper option. Do they taste like almond butter too?
Unrelated question, you mention in your reply to another comment here that you live in the U.K. (I do too). Your app is written like you are US based. Seems like you use US products and all your links to Amazon products are US ones. How come? I've had to search hard to find the US products you use here and no success with some.

Martina @ KetoDiet 7 years ago # Reply

Hi Vicky, I do indeed! The reason we use the USDA food database in our app is that the vast majority of our users are US-based, and we also use it because it's an accurate database that has been verified (no crowdsourcing).
When it comes to products, I often receive free samples form the US which I use in my recipes. Some of them are also available in the UK (mostly Amazon but I do use a few more online sources). We are planning to make the links in recipes universal, so they will link to the correct Amazon store depending on where you live. We are hoping to get to it soon (long to-do list) 😊
The pancakes do have an almond taste but I wouldn't say they taste like almond butter, the taste is subtle but they are quite dense compared to these: The Best Keto Pancakes
You could try coconut butter instead. I'm not sure if it will work in this recipe but I've been using it instead of almond butter and it works fine in most recipes.

Darlene 8 years ago # Reply

When you say coconut milk, is it the canned coconut milk or the milk we find in the dairy section for drinking?n

Martina @ KetoDiet 8 years ago # Reply

I think you could use either in this recipe. I used Aroy-D which is pure coconut milk in carton.

Courtneylea Strandhagen 8 years ago # Reply

I love how you have the nutritional facts for your recipe "Easy Keto Pancakes". I just have a question on the calories. That seems to be the only part you are missing.

Hi Courtney, calories are listed as "energy" / "kcal". Based on feedback, I know that this is sometimes confusing and I'll fix it 😊

Pearl Jessup 8 years ago # Reply

These look delish!! Can you freeze these or how long are they good for in fridge?

Thank you! I keep them for up to 3 days in the fridge or up to 3 months in the freezer. It's better if you freeze them in batches or put a piece of parchment paper in between.

Carole 8 years ago # Reply

What size pancake ring do you use, and do you recommend a specific brand. Thanks for all your outstanding recipes.

Thank you Carole! I use silicon molds similar to these: Amazon link (I live in the UK so they are slightly different to those available in the US).