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A slicked stack of flourless keto pancakes showing their fluffy texture
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(Flourless!) 3-Ingredient Keto Pancakes

Actually fluffy, unbelievably easy to whip up and with 3 staple pantry ingredients, these flourless keto pancakes are an actual dream come true. 
Course Breakfast, Dessert
Cuisine American
Keyword almond pancakes, flourless pancakes, keto pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Calories 254kcal

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

Serving suggestions

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 :)

Notes

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. 

Nutrition

Serving: 3pancake | Calories: 254kcal | Carbohydrates: 7g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 66mg | Potassium: 389mg | Fiber: 3g | Sugar: 2g | Vitamin A: 238IU | Calcium: 172mg | Iron: 2mg