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Easy Keto Blender Pancakes

Martina SlajerovaUpdated 5 November 2025★★★★★4.8 (160 ratings)

Ready in 20m
3.6 g net carbs
403 kcal
Serves 5

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Easy Keto Blender Pancakes (low-carb, keto, paleo)

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!

Step-by-step

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.

Easy Keto Blender Pancakes

Recipe

Easy Keto Blender Pancakes

★★★★★4.8 (160 ratings)

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

Hands on: 20m
Overall: 20m
Servings: 5

3.6 g
Net carbs: 12.8 g
Protein: 32.4 g
Fat: 403
kcal

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 Allulose syrup

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

Carbs 4%Protein 14%Fat 82% of calories

Net carbs: 3.6 g
Total carbs: 12.6 g
Fiber: 5.3 g
Sugars: 2.9 g
Protein: 12.8 g
Fat: 32.4 g
Saturated fat: 9.8 g
Calories: 403 kcal
Sodium: 171 mg · 7.44% RDA
Magnesium: 124 mg · 30.9% RDA
Potassium: 390 mg · 19.5% EMR

Nutrition by ingredient

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

Serving size 2 pancakes

Gluten free
Dairy free
Nut free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (12)

4.8160 ratings

5 ★133
4 ★20
3 ★4
2 ★2
1 ★1

Colleen11 January 2019
Hello,
Just wondering if you have tried baking these, if yes, for how long and at what temperature?
Thank you 😊
Colleen
1. Martina @ KetoDietAuthor17 January 2019
  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 😊
Vicki7 April 2017
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.
1. Martina @ KetoDietAuthor8 April 2017
  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.
Darlene5 October 2016
When you say coconut milk, is it the canned coconut milk or the milk we find in the dairy section for drinking?n
1. Martina @ KetoDietAuthor13 October 2016
  I think you could use either in this recipe. I used Aroy-D which is pure coconut milk in carton.
Courtneylea Strandhagen21 May 2016
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.
1. Martina @ KetoDietAuthor12 June 2016
  Hi Courtney, calories are listed as "energy" / "kcal". Based on feedback, I know that this is sometimes confusing and I'll fix it 😊
Pearl Jessup3 May 2016
These look delish!! Can you freeze these or how long are they good for in fridge?
1. Martina @ KetoDietAuthor6 May 2016
  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.
Carole21 April 2016
What size pancake ring do you use, and do you recommend a specific brand. Thanks for all your outstanding recipes.
1. Martina @ KetoDietAuthor22 April 2016
  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).