Butter pecan pancakes recipe Keto butter pecan pancakes

Butter Pecan Pancakes Recipe

by Analiese Trimber

Outline of two people

6 servings


20 Minutes



  • Large pan or griddle
  • Spatula
  • Whisk



  • 2 ½ cups Almond flour
  • 1 tbsp Baking powder
  • 2 tsp Cinnamon
  • ½ tsp Kosher salt
  • 2 Eggs
  • 1 ½ cups Plant-based milk
  • 2 tbsp Coconut oil
  • ¼ cup Keto-friendly maple syrup
  • ½ cup Crushed pecans


  • 1
    In a large bowl, combine almond flour, baking powder, cinnamon, pecans, and salt,
  • 2
    In a separate bowl, whisk together eggs, milk, coconut oil, and maple syrup.
  • 3
    Add wet ingredients to dry and whisk together. Let thicken for 5 minutes.
  • 4
    Heat a pan or griddle over medium heat. Spoon 2-4 tbsp of batter onto your griddle and cook for 4-5 minutes. Flip and cook for 4-5 minutes more, or until golden brown and done.
    Serve with vegan butter and keto-friendly maple syrup.

A Classic Flavor in Breakfast Form

Ever get major FOMO from your friends’ decadent pancake dishes because you’re following a specific diet? These simple, 20-minute butter pecan pancakes make the perfect immune-boosting and insta-friendly breakfast or brunch without dairy or gluten. Yes, finally, the keto and paleo version of your favorite classic – butter pecan pancakes!

Breakfast really is for champions with these delicious and nutrient-packed pancakes. Major plus: this filling breakfast is under 380 calories, and has only 6 grams net carbs per serving! We estimate three big pancakes per serving – with those macros, you could even add a side of protein because why not?

The average pancake is typically filled with refined flours and sugars, but these butter pecan pancakes are actually good for you! Pecans are tiny but mighty tree nuts that boost immunity, and have been known to improve digestion and aid in weight loss. Additionally, pecans are great for hair and skin, and essential for heart health.

To get started making these pancakes, combine your dry ingredients in a bowl. We use almond flour in this recipe because it’s more nutritious than regular flour, and safe for a keto meal plan. Specifically, almond flour is lower in carbs, and has a high fat and protein content. In a separate bowl, whisk together eggs, milk, coconut oil, and maple syrup. We use oat milk, but you can use any type of plant-based milk!

Move over regular butter – since these butter pecan pancakes are dairy-free, this is a job for coconut oil. When cooked, coconut oil can mimic the taste of butter, while also adding several health benefits. Like what? Thought you would never ask! Coconut oil helps with weight loss, anti-aging, digestion, and boosts energy, just to name a few.

After combining your wet and dry ingredients, let your batter thicken for a few minutes. Once your batter has thickened, you’re ready to start grilling for golden brown perfection! After you’ve flipped all your butter pecan pancakes, don’t forget to eat them with a drizzle of more keto-friendly maple syrup and a pat of butter, regular or vegan. Yes, keto-friendly maple syrup exists! It’s sweetened with monkfruit which makes for a tasty low carb, gluten-free, and sugar-free syrup.

Show off your skills on insta with this crowd favorite. They can be stored for later, just pop in the toaster or microwave to reheat. Whether you’re entertaining a crowd over the weekend or meal prepping, these keto butter pecan pancakes are a slam dunk!

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