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These Keto Pancakes are soft, fluffy, and surprisingly easy to make with almond flour and coconut flour. Ready in just 20 minutes, they’re a delicious low-carb breakfast that’s perfect with butter, fresh berries, or your favorite sugar-free syrup.
Whenever I’m craving pancakes but want something a little lighter, these are the ones I make. Using both almond flour and coconut flour gives them a soft, fluffy texture that’s much closer to traditional pancakes than many keto versions. They’re easy enough for busy mornings but special enough for a slow weekend breakfast.
Recipe Overview
Key Ingredients
Below are the key ingredients to make this keto pancake recipe. Full measurements are listed further down in the recipe card.
- Almond Flour: Use fine blanched almond flour for the best texture. It gives the pancakes a soft, tender crumb while keeping them low in carbs
- Coconut Flour: A small amount of coconut flour helps absorb moisture and gives the pancakes more structure. Since it’s very absorbent, be sure to measure it carefully.
- Eggs: Help bind the batter together while adding richness and creating a fluffy texture.
- Unsweetened Almond Milk: Keeps the batter light while adding just the right amount of moisture. Any unsweetened milk of your choice will also work.
- Baking Powder: Gives the pancakes their lift, making them light and fluffy.
- Vanilla Extract: Adds warmth and enhances the flavor of the pancakes.
- Coconut Oil: Adds moisture and helps create tender pancakes. Melted butter works well if you’re not dairy-free.
- Sweetener: A keto-friendly granulated sweetener adds just the right amount of sweetness without the extra carbs.
Recipe Tips
- Use fine blanched almond flour for the lightest texture.
- Don’t overmix the batter.
- Let the batter rest for 3 to 5 minutes before cooking. This will thicken it up some more.
- Cook over medium-low heat. This is very important because you just can’t rush it.
- Flip only once bubbles begin to form, and the edges look set. The pancakes will otherwise be fragile if they don’t look sturdy and set before you flip ot.
- Use a thin spatula for easy flipping. Make sure the spatula is fully under the pancake so they don’t break while flipping.
How to Make Keto Pancakes
- Mix dry ingredients: In a bowl, add almond flour, coconut flour, Granulated Erythritol, salt, and baking powder.
- Whisk wet ingredients: Using another mixing bowl, whisk together the eggs, coconut oil, vanilla, and milk until light and fluffy.
- Combine both wet and dry: Add the dry ingredients to the wet ingredients and stir until a thick batter forms. Let it sit for a few minutes while you heat up the pan.
- Cook: Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread into a circle. Cook for 3-4 minutes, flip and cook the other side until golden brown. Serve with some sugar-free keto pancake syrup if desired.
- Note: *These will take longer to cook than normal pancakes
Variations
- Serve with fresh berries.
- Add blueberries to the batter if you like berries
- Stir in sugar-free chocolate chips for a chocolate kick
- Add cinnamon to the batter for a warm taste
- Mix in lemon zest for a zesty taste.
- Top with some chopped pecans or some coconut flakes.
Storage
- To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze with parchment paper between each pancake for up to 3 months.
- Reheating: Microwave for 20 to 30 seconds or warm in a skillet over low heat.
Common Mistakes
Using almond meal instead of almond flour: Fine blanched almond flour creates the lightest, fluffiest pancakes. Almond meal has a coarser texture and produces denser pancakes.
Adding too much coconut flour: Coconut flour absorbs a lot of liquid, so even a small amount extra can make the batter too thick.
Cooking over high heat: These pancakes cook best over medium-low heat. Higher heat can brown the outside before the center is fully cooked.
Flipping too early: Wait until the edges are set and bubbles begin to form before flipping.
Skipping the resting time: Allowing the batter to rest for a few minutes improves the texture and helps the pancakes hold together.
Common Questions
No. Almond flour and coconut flour absorb liquid very differently, so they can’t be substituted equally.
Yes. Since the recipe uses almond milk and coconut oil, it’s already dairy-free. Just choose dairy-free toppings if needed.
They usually need a little longer to cook before flipping. Let the edges set completely and use a wide spatula to turn them over.
Almond flour adds richness and moisture, while coconut flour helps absorb excess liquid and gives the pancakes more structure. Together, they create a texture that’s soft and fluffy.
You may also like
- Banana Protein Muffins
- Blueberry Cobbler
- Sheetpan Pancakes
- Mini Pancake Muffins
- Greek Yogurt Pancakes
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Easy Keto Pancakes
Ingredients
- 1 Cup Almond Flour
- ¼ Cup Coconut Flour + 1 tablespoon
- 2 tablespoons Granulated Erythritol
- 2 tablespoons Coconut Oil, melted
- 3 Large Eggs
- ¾ Cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- ⅛ teaspoon Salt
- Sugar-free Keto Syrup, optional
Instructions
- In a mixing bowl, whisk together the 3 Large Eggs, 1 teaspoon Vanilla Extract, and ¾ Cup Almond Milk, and 2 tablespoons Coconut Oil until light and fluffy.
- In another bowl, add in the dry ingredients (1 Cup Almond Flour, ¼ Cup Coconut Flour + 1 tablespoon, 2 tablespoons Granulated Erythritol, 1 teaspoon Baking Powder, and ⅛ teaspoon Salt), and stir together.
- Add the dry ingredients to the wet ingredients. Mix well until it's fully incorporated.
- Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread it into a circle.
- Cook for 3-4 minutes, flip, and cook the other side until golden brown. *These will take longer to cook than normal pancakes
- Serve as is or with Sugar-free Keto Syrup.
Notes
- Makes about 8 medium pancakes
- Use fine blanched almond flour rather than almond meal for the best texture.
- Let the batter rest for a few minutes before cooking so the almond flour can absorb the liquid.
- Cook the pancakes over medium-low heat to prevent the outside from browning too quickly.
- Wait until the edges are set before flipping to help prevent them from breaking.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really tasty pancakes. I use Monkfruit sweetener instead of etythritol and it drops the carbs to 3.5 per serve. I also drop a few frozen berries on each pancake as it cooks.
Nice. Thanks for the feedback
I really love these pancakes, I don’t even need extra syrup.
I also like that I can freeze them.
Thanks for the positive feedback on this one.
I tried these pancakes and cooked them in low heat. They took almost 15 minutes before I could even get a spatula under them. Followed the recipe to a T and wouldn’t make them again.
I turned up the heat on my griddle to medium high ( medium low didn’t work like you experienced) The higher heat worked out just fine over 5-6 minutes was able to turn the pancakes over !
Nice coconut taste but very Rough/dry texture even though it wasnt a dry pancake. Ensure you have something next to you to drink to wash it down. Possibly better with a syrup on top to reduce the dryness but I only used butter, but taste was still good.
Tried the recipe today. Feel like I’ve misused expensive ingredients. Crumbly, would not hold while cooking. It might be time the keto world just admitted that some things can not be replicated without wheat flour and cut it’s losses. Sorry. No more keto pancake trials for me.
Hi Tracy. Keto pancakes are tricky. You have to let the cook slowly and give it time before you flip. Did you make any changes to the recipe with the ingredients?
Pretty tasty! One of the better easy recipes I’ve tried since most keto pancakes turn out flat. I used 2tbs melted butter instead of coconut oil. Best to use a grease spray on the pan before adding the batter. This will help flip the pancakes with ease without it coming apart. Mine turned out perfectly. Thick. Fluffy and not at all dry. Had it with lakanto maple syrup.
These keto pancakes sound amazing!!! Have you tried any of the keto syrups?
Thanks. Yes, I use a couple that I love.
Just wondering what the grams of flours are. I know US and Oz tablespoons are different 15 vv 20 mls and cups also are slightly different. Also different brand flours vary in density so I would love to know how much flour to use so I don’t end up with thick tough pancakes. Thank you.
Hi. I am really not familiar. I will have to look this up.
Thank you I would love to know.
Not a good recipe. Looks promising when you make it but once you start cooking it and you try to flip it it runs all over the place and breaks apart. Tried leaving it for a little longer only to have it burn. Not a good recipe. I’ve tried others which are much better.
Hi. Sorry this didn’t work for you. It needs to be cooked slowly so it doesn’t burn
What is the good substitute for Almond Flour?
Hi. to keep this complete keto, you would have to use coconut flour. But then you have to adjust the number of eggs.
Delicious! I used Quest multi purpose unflavored protein powder in place of almond flour to lower the carb count, so i could add blueberries. Flipped easily and were not dry or gritty.
Glad this worked for you
I love this recipe, but the only thing is change on my recipe. is 5 eggs instead of 3 eggs and come perfect. not try it does raise it’s perfect. I do have child with type 1 diabetes, and she love pancake. perfect for her has low carbs, and she loved these pancakes.
Thanks for the feedback. We will remake this with 5 eggs and compare. Thank you
My pancakes came out kind of gritty and dint rise. Adding a syrup helped w flavor. Next time I’ll add more baking powder and sweetener maybe.
These were really good I didnt have vanilla so I added a bit of pumpkin spice and they were awesome…….but one thing I added a half cup more of almond milk to the batter it seemed a bit dry but either than that they were amazing thanks for sharing
Thank you! we remade this today with a bit more almond milk like you suggested and it came out perfect. Now updated. Thanks for your suggestion.
How are the carbs so low in your macros? I’m getting more than double the carbs per serving compared to yours, using the same ingredients. BTW, they tasted great!
Hi Pete. Are you calculating based on the amount of serving it yields? We use an automatic nutrition facts calculator so values mary varies just a bit but shouldn’t be that much and definitely not double. Glad you loved it!
When do you add vanilla extract?
Hi. Sorry about that. Add it in on the first step with eggs.
Mine didn’t come out fluffy, they were flat, but they still had a great flavor. I’ll try again next time and hopefully they’ll come out fluffy.
Hi Mimies. Thanks for the feedback. You have to cook them slowly on medium-low heat and only flip once. I will remake this recipe just to make sure.
The batter was super dry and they didn’t rise! It looked like cookie batter.. so we added quite a bit more almond milk and baking soda, spices and blueberries to help the flavor, turned out ok but we were pretty disappointed
Hi. I am sorry this didn’t work out for you. I’ve tested this and made this a few times and never had this issue. The batter shouldn’t be loose like it would a normal pancake and it does take longer to cook and rise than it would making a normal pancake with flour at medium heat.
These came out so fluffy, so proud of myself for getting up this morning and actually making myself breakfast haha. The recipe was so easy to follow, thank you for sharing. I love your page!!
Thank you!