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Keto pancakes with berries, nuts, and syrup toppings

Name: Keto Pancakes with Greek Yogurt and Almond Flour

Summary: These fluffy, low-carb pancakes are made with almond flour and Greek yogurt for a satisfying keto breakfast that’s high in protein and healthy fats—without the guilt. Perfect for meal prep, quick mornings, or a weekend treat that won’t kick you out of ketosis.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients: Makes about 6 medium pancakes
  • 1 cup finely ground almond flour
  • 1/2 cup full-fat unsweetened Greek yogurt
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1 tablespoon melted butter or coconut oil
  • 1/2 teaspoon vanilla extract optional
  • 1 tablespoon erythritol or keto-friendly sweetener optional
  • A pinch of sea salt
  • 1 –2 tablespoons unsweetened almond milk if batter is too thick
  • Butter or oil for greasing the pan

Equipment

  • Equipment:
  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Ladle or 1/4 cup scoop

Method
 

  1. Instructions:
  2. In a medium bowl, whisk together the Greek yogurt, eggs, vanilla extract, and melted butter.
  3. Add almond flour, baking powder, sweetener (if using), and salt. Mix until a thick batter forms.
  4. Add almond milk one tablespoon at a time to adjust consistency if needed.
  5. Let the batter rest for 3–5 minutes to thicken.
  6. Preheat a non-stick skillet over medium-low heat and grease with butter or coconut oil.
  7. Scoop 1/4 cup of batter onto the skillet for each pancake. Spread slightly into a circle.
  8. Cook for 2–3 minutes or until bubbles form and edges begin to set.
  9. Flip gently and cook another 1–2 minutes until golden brown.
  10. Serve warm with keto-friendly toppings like sugar-free syrup, berries, or nut butter.

Notes

Notes:
Batter consistency may vary depending on almond flour brand. Add almond milk as needed.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.
Reheat in the microwave or toaster oven for quick breakfasts.