These low-carb pancakes are even easier than most regular pancakes because they use a blender. Add all ingredients to a blender and blend until smooth.

Heat a pan over medium heat and add butter or coconut oil for frying. Add about 1/4 cup of batter to the pan at a time. Do not turn until small bubbles form in the middle of the pancakes, indicating that they are ready to be turned. Repeat until all the dough is used, adding butter or oil to the pan as needed.

Turn on the oven or toaster to low (or about 200 degrees F) to keep the finished pancakes warm while you cook the rest of the batter. This helps ensure everyone is eating a hot chunk at the same time!

I just tried this recipe with almond flour. Coconut and almond flour have very different absorption rates, so I wouldn’t recommend coconut flour for this recipe.

Definitely! Meal-prep pancakes are great because they freeze easily and are perfectly reheated.

To freeze, simply place the pancakes in a single layer on a baking sheet (if you need to stack multiple layers for large batch frosting, place a sheet of parchment paper or parchment paper between each stack. Freeze for about 2 hours, then place the pancakes in a freezer-safe container.

If you’re going to eat these within a month, these should be fine. If you’re making a super-large batch and want to keep them for longer than a month, wrap each crepe (or a small stack of crepes if you know how many to eat at a time) in a double layer of plastic. This will help prevent them from freezing.

Add all ingredients to a blender and blend until smooth. Let the dough rest in the refrigerator for 10 minutes while the pan heats up.

Heat a pan on medium heat. Add butter or coconut oil to the pan. When the butter is completely melted, add the pancakes, ladle 1/4 cup at a time.

Flip the pancake when tiny bubbles start to form. Add additional butter or oil if needed.

Serve with butter and keto-friendly syrup.

Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Autumn breakfast! Each pancake contains only 2.5 net carbs!

The calendar assures you that autumn is just around the corner. However, the temperatures outside make me question this. I’m cracking down on the pumpkin so the fall temperatures come a little sooner! These delicious low-carb Pumpkin Spice Pancakes are just what we need to welcome the changing season!

Making these pancakes is a breeze; they probably need a few very basic supplies that you have on hand. They’re also free of grains, gluten, and refined sugar!