Keto Pancakes (Fluffy Low Carb Pancakes) Recipe

Introduction

These keto pancakes are fluffy, low carb, and perfect for a delicious breakfast that fits your diet. Using almond and coconut flours, they deliver a satisfying texture without the carbs. Plus, they’re quick to make and easy to customize.

Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
• 1/4 cup Wholesome Yum Coconut Flour
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Baking powder
• 5 large Eggs
• 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
• 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
• 1 1/2 tsp Vanilla extract (optional, but recommended)
• 1/4 tsp Sea salt (optional, but recommended)

Instructions

1. Step 1: In a large bowl, whisk all ingredients together until smooth. The batter should have the consistency of typical pancake batter. If it’s too thick, add a little more milk, but don’t add too much to avoid overly wet pancakes.
2. Step 2: Preheat a lightly oiled large non-stick skillet over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover with a lid and cook for about 1.5 to 2 minutes until bubbles form on the edges.
3. Step 3: Flip the pancakes and cook uncovered for another 1.5 to 2 minutes until browned on the other side. Repeat with the remaining batter.

Tips & Variations

• Use a thin spatula for easy flipping to keep the pancakes intact.
• If you prefer sweeter pancakes, increase the sweetener slightly or add a pinch of cinnamon for extra flavor.
• Swap almond milk for coconut or macadamia milk for a different taste while keeping it keto-friendly.
• Adding a tablespoon of cream cheese to the batter can make pancakes even richer and fluffier.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For longer storage, freeze pancakes with parchment paper between each and reheat straight from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours instead of almond and coconut flour?

These pancakes rely on almond and coconut flour for texture and low carbs. Using other flours will change the texture and carb count significantly, so substitutions aren’t recommended for keto.

Why should I cover the pancakes while cooking?

Covering the pancakes traps heat and steam, which cooks the batter through without burning the outside. It also helps form bubbles that make the pancakes fluffy and easier to flip.

Keto Pancakes (Fluffy Low Carb Pancakes) Recipe

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★★★★★

4.8 from 142 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: 8 pancakes 1x
• Diet: Low Carb

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Description

These Keto Pancakes are fluffy, low-carb, and perfect for a healthy breakfast. Made with almond and coconut flour, sweetened with monk fruit, and cooked on the stovetop, they deliver a deliciously tender texture without the carbs of traditional pancakes. Perfect for keto and low-carb diets.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
• 1/4 cup Wholesome Yum Coconut Flour
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Baking powder
• 1/4 tsp Sea salt (optional, but recommended)

Wet Ingredients

• 5 large Eggs
• 1/3 cup Unsweetened almond milk (or any milk of choice; may need more)
• 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
• 1 1/2 tsp Vanilla extract (optional, but recommended)

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Instructions

1. Prepare the batter: In a large bowl, whisk together the almond flour, coconut flour, monk fruit allulose blend, baking powder, and sea salt until well combined. Then add the eggs, unsweetened almond milk, avocado oil, and vanilla extract. Whisk everything together until the batter is smooth and has the consistency of typical pancake batter. If the batter is too thick, add a little more milk cautiously to avoid making the pancakes too wet.
2. Heat the skillet: Preheat a large non-stick skillet over medium-low to medium heat. Lightly oil the pan using your choice of oil suitable for cooking.
3. Cook the pancakes: Drop portions of the batter onto the hot skillet, forming round pancake shapes. Cover the pan with a lid and cook for about 1.5 to 2 minutes, until bubbles start to appear around the edges. Carefully flip the pancakes and cook uncovered for another 1.5 to 2 minutes until the other side is browned and cooked through.
4. Repeat and serve: Continue cooking the remaining batter in batches using the same method. Serve the pancakes warm with your favorite low-carb toppings.

Notes

• Use blanched and finely ground almond flour for the best texture.
• Covering the skillet while cooking the first side is important to help the pancakes cook evenly and become fluffy.
• Adjust the thickness of the batter by adding milk incrementally; too much liquid makes the pancakes wet and harder to cook properly.
• Use a thin, flexible turner or spatula for easy flipping of the delicate pancakes.
• Avocado oil is recommended for its neutral flavor and high smoke point, but other light oils can be used.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: keto pancakes, low carb pancakes, almond flour pancakes, coconut flour pancakes, keto breakfast, low carb breakfast, gluten free pancakes