Keto Pancakes (Fluffy Low Carb Pancakes) Recipe
Introduction
These keto pancakes are wonderfully fluffy and low in carbs, perfect for a delicious breakfast without the guilt. Made with almond and coconut flour, they offer a light texture and subtle sweetness that everyone will enjoy.
Ingredients
- 1 cup blanched almond flour (finely ground recommended)
- 1/4 cup coconut flour
- 2 tbsp 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)
- 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
- 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 or the pancakes will become too wet.
- 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 1.5 to 2 minutes, until bubbles form on the edges.
- 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 prevent breaking the pancakes.
- For a sweeter option, add a little more monk fruit sweetener or mix in berries.
- Substitute avocado oil with melted butter or coconut oil for a different flavor.
- Adding cinnamon or nutmeg can enhance the flavor without adding carbs.
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. You can also freeze cooked pancakes for up to 1 month; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other flours instead of almond and coconut flour?
These flours are essential for the texture and low carb count. Using regular flour will change the carb content and may affect the consistency and rise.
Why do I need to cover the pancakes while cooking the first side?
Covering the pan traps steam, helping the pancakes cook through evenly and remain moist without drying out or burning on the bottom.
PrintKeto Pancakes (Fluffy Low Carb Pancakes) Recipe
These Keto Pancakes are fluffy, low-carb, and perfect for a delicious breakfast that fits into a ketogenic lifestyle. Made with almond and coconut flours and sweetened with a monk fruit and allulose blend, they offer a tasty, sugar-free alternative to traditional pancakes. Cooked on the stovetop, these pancakes are easy to make and can be customized with your favorite milk and oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
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)
Instructions
- Mix Ingredients: In a large bowl, whisk all the dry and wet ingredients together until smooth. The batter should have the consistency of typical pancake batter. If it appears too thick, add a little more milk cautiously to avoid making the batter too wet.
- Preheat Skillet: Lightly oil a large non-stick skillet and preheat it over medium-low to medium heat on the stovetop. Proper heating ensures even cooking and prevents sticking.
- Cook Pancakes: Drop the batter onto the hot skillet and form into circles of desired size. Cover the skillet with a lid to trap steam and cook for about 1.5 to 2 minutes, or until bubbles start to form on the edges of the pancakes.
- Flip and Finish: Carefully flip the pancakes using a thin spatula and cook uncovered for another 1.5 to 2 minutes until they are browned on the other side.
- Repeat: Continue cooking with the remaining batter, lightly oiling the skillet as needed between batches.
Notes
- Use a thin spatula or turner for easier flipping of the pancakes.
- The type of oil used can be substituted with other neutral oils as preferred, such as grapeseed or light olive oil.
- Adjust the milk quantity slightly if the batter is too thick or too thin to achieve perfect pancake consistency.
- Covering the skillet while cooking the first side helps create steam for fluffier pancakes.
Keywords: Keto pancakes, low carb pancakes, fluffy keto breakfast, almond flour pancakes, coconut flour pancakes, sugar-free pancakes, ketogenic recipe
