Sorry We Couldn't find anything

Low-Carb Fluffy Keto Pancakes Recipe

Pancakes are a delicious breakfast staple and one of the best items to meal prep ahead of time. This is no different for pancakes that fit into your keto diet. This simple recipe uses a combination of eggs, almond, and coconut flour to yield deliciously fluffy, keto-friendly pancakes. Let’s dive into it!

How to Make Keto Pancakes

To get a solid keto pancake, the starches from all-purpose flour or wheat flour found on regular pancakes need to be replaced. 

In this instance, we have substituted regular flour, with an almond flour-coconut flour combination. These two ingredients mixed together result in a very friendly texture and pleasant taste. The vanilla extract and sugar replacement (we suggest stevia or erythritol) add that hint of sweetness common to pancakes without adding carbs. 

As well, the combination of eggs, oil, and baking soda help provide moisture along with that necessary leavening factor to create a super light and fluffy product. We've taken baking science and mixed it with our love for flavor. The result? A solid pancake recipe for your ketogenic needs.

Calculating Your Keto Carb Count 

If you are unsure of what carb range you need to be in following a keto diet use this keto carb calculator: 

Pro tip: Speed up your meal prep by preparing your dry ingredients in bulk. Simply whisk together the dry ingredients in a large bowl, transfer to a Ziplock bag and store in the freezer.
This way, whenever you're craving pancakes, all you need to do is mix 2.5 cups of the flour mix with 3/4 cup of liquid, 3 eggs and 1/4 cup of olive oil. You can also cook the entire batch at once and freeze your pancakes stacked in Ziplock bags. 

I suggest using coconut milk for this recipe - don't use the canned coconut milk, but rather the one sold in cartons in the dairy/creamer aisle. If you prefer using water or another milk substitute like almond milk, you can do so, but be aware the macronutrients will slightly change as the ones displayed here.

Feel free to add toppings to your pancakes to make them interesting (and of course, considering if you keto macros allow for this!):

  • Add ⅓ cup of mixed berries
  • Add ¼ cup of toasted mixed nuts
  • Combine the first two suggestions of this list
  • Dress pancakes with a no-calorie syrup
  • Combine with scrambled eggs to make a complete meal
  • Add 1 tablespoons of butter and sprinkle some powder sugar
  • Get creative!

The serving size for the nutrition information is per 1 pancake:

This recipe contains 22g of fat, and only 6g of net carbs (10g carbs - 4g fiber), and 8g of protein! Perfect keto macros!

If you want to make these high in protein, add 1 scoop of your favorite protein powder. Granted, this will vary depending on the protein powder of your choice. You may have to add ⅛ cup to ⅓ cup of extra liquid to thin the batter if it becomes too thick.

Making Low-Carb Fluffy Pancakes in Two Steps

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 20

Ingredients:

Kitchen Needs:

  • Medium bowl 
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Non-stick large pan
  • Plastic spatula
  • Cooling rack

Step One: Mix Ingredients in a Bowl

Combine all ingredients in a bowl. Using a sturdy whisk, whisk together until fully combined.

If the mix is too dry, add ¼ cup of liquid at a time. Whisk to incorporate and assess whether batter needs more liquid.

Step Two: Cook, Serve, or Cool and Store

Heat a nonstick pan over medium heat. Spray with spray oil. Measuring ¼ cup at a time, add ¼ cup of batter to pan, allowing a few inches of space in between pancakes. Adjust heat to medium-low if necessary.

Cook for 1-2 minutes undisturbed, and flip using a plastic spatula to avoid scratching the non-stick pan. Typically, a good indication it’s time to turn the pancakes is once bubbles start forming on the top raw side of the pancake. Flip and cook for another minute to two. 

Once both sides of pancakes are cooked, remove and lay on a cooling rack to completely cool if using for meal prep. Otherwise, stack them on a plate and cover them with a cloth to keep warm before serving.

Helpful Tips for Successful Pancake Cooking:

  • Find your pan's ideal cooking temperature. This will take a bit of trial and error, but you ideally want the temperature to be hot enough to cook the pancake steadily, but not so hot that the edges will burn. Test one pancake first and then cook the entire batch. A nice golden brown outside is ideal.
  • Look for bubbles - all the bubbles. When cooking pancakes, bubbles on the top of the pancakes indicate the bottom side is close to being cooked or it has cooked completely. Flip once you see several appear on the top side of the pancake.

Storing and Serving Keto Pancakes

If you are craving pancakes, have a serving of these with one of our keto breakfasts, or simply scramble some eggs and eat this perfect combination together. 

You can cook all pancakes ahead of time and freeze them by storing them in a Ziplock bag. If you have parchment paper, make squares and add a parchment paper square in between each pancake. This will keep the pancakes from sticking together and will come in handy if you only want to remove a few pancakes at a time.

Store in the fridge for up to a week, covered in a Tupperware with an airtight container in stacks of 3-5.


Too Busy? We Got You!

Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and budget with our A la Carte Ingredients. Pre-cooked and ready to heat, these ingredients are organic, sustainably sourced, and minimally seasoned to maximize your meal prep. 

Get Meal Prep

Fluffy Keto Pancake Recipe

COOK TIME:

15 min

PREP TIME:

10 min

YIELD:

10

DESCRIPTION

Following a keto diet doesn't mean you don't get to enjoy pancakes - this fluffy recipe is a perfect low carb, high fat, and moderate protein combination! Perfect macros and the perfect keto breakfast item!

INGREDIENTS

  • 2 cups almond flour
  • ½ cup coconut flour
  • 3 Eggs, whole, cracked
  • ¼ cup avocado oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon Stevia or Erythritol
  • ½ teaspoon baking soda
  • ½ teaspoon Salt
  • ¾ cup coconut milk (or favorite milk substitute)
  • Spray oil

INSTRUCTIONS

  1. Combine all ingredients in a bowl. Using a sturdy whisk, whisk together until fully combined. If the mix is too dry, add ¼ cup of liquid at a time. Whisk to incorporate and assess whether batter needs more liquid.

  2. Heat a nonstick pan over medium heat. Spray with spray oil. Measuring ¼ cup at a time, add ¼ cup of batter to the pan, allowing a few inches of space in between pancakes. Adjust heat to medium-low if necessary. Cook for 1-2 minutes undisturbed, and flip using a plastic spatula to avoid scratching the non-stick pan. Typically, a good indication it’s time to turn the pancakes is once bubbles start forming on the top raw side of the pancake. Flip and cook for another minute to two. Once both sides of pancakes are cooked, remove and lay on a cooling rack to completely cool if using for meal prep. Otherwise, stack them on a plate and cover them with a cloth to keep warm before serving.

NOTES

  • You can store the pancakes on large Ziploc bags, frozen for up to a month!

NUTRITION FACTS

Servings: 10 | Calories Per Serving: 260

  • Total Fat 19g
    24%
  • Cholesterol 70mg
    23%
  • Sodium 190mg
    9%
  • Total Carbohydrates 13g
    5%
  • Sugars 3g
  • Protein 10g
  • Vitamin A 36.04mcg
  • Vitamin C 0mg