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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 and milk until light and fluffy. Add in the vanilla extract. Mix.
- Combine both wet and dry: Add in the dry ingredients to wet ingredients and stir until a thick batter forms. Add in the melted coconut oil and continue mixing until incorporated.
- 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
Can you have maple syrup on keto
Even though maple syrup is considered somewhat the “healthier” alternative to regular pancake syrup, they are still high in sugar and carbs and may not be suitable for the ketogenic diet. But, there are some sugar-free versions that are keto-approved you can use, like this one for example.
Can you eat bananas on keto
If you are strictly doing keto and want to keep your meals low in carbs and sugar, then it is best to skip on the bananas since they are high in natural sugars. Typically, it would be ok to add bananas over healthy pancakes or protein pancakes.
How to store pancakes
Allow pancakes to cool off completely. Place cut up ungreased baking sheets between each pancake and place them in a ziplock bag before placing it in the fridge or freezer.
How long do pancakes last
Pancakes stored in the fridge should be eaten within 2-3 days. They can be stored in the freezer for up to 2 months. To reheat the pancakes simply microwave them for 10-20 seconds.
Do you cook pancakes on high or low heat
Cooking pancakes on low heat is ideal so that you give it enough time to cook thoroughly without burning and not undercooked and soggy on the inside.
We would love to get some feedback on this easy simple keto pancake recipe. Leave us a comment below and don’t forget to rate it. Also, if you do like this recipe, share it with your friends and family on social media.
Looking for more keto-friendly recipes? Check these out:
- Keto Peanut Butter Fudge
- Easy Peanut Butter Keto Cookies
- Baked Keto Jalapeno Poppers
- Keto Creamy Italian Chicken Skillet
- Keto Everything Bagel
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Easy Fluffy Keto Pancakes
Ingredients
- 1 Cup Almond Flour
- ¼ Cup Coconut Flour
- 2 Tbsp Granulated Erythritol
- 2 Tbsp Coconut Oil, melted
- 3 Large Eggs
- ¾ Cup Almond Milk
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ⅛ Tsp Salt
- Sugar-free Keto Syrup, optional
Instructions
- In a mixing bowl, whisk together the eggs, vanilla, and milk until light and fluffy.
- Add in the dry ingredients and stir until a thick batter forms
- Then, add in the melted coconut oil and continue mixing until incorporated.
- 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. *These will take longer to cook than normal pancakes
- Serve as is or with sugar-free keto syrup
Notes
- Makes 12 pancakes
- Each serving is 3 pancakes
- Allow them to cook on medium-low heat for 3-4 minutes on each side. Do not rush them
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!