Fluffy Keto Pancakes

If you miss fluffy pancakes on a keto diet, this simple keto pancake recipe is for you. These almond flour and coconut flour pancakes are light, soft, and easy to flip. Plus, they’re completely grain-free, gluten-free, and sugar-free.

Whether it’s breakfast, brunch, or even dinner, these low carb pancakes are always a hit. You only need a few pantry ingredients to whip them up, and the result is a delicious stack that tastes just like traditional pancakes — without all the carbs.

Why You’ll Love These Keto Pancakes

• Soft and Fluffy: The mix of almond and coconut flour gives the perfect pancake texture — not too dry or dense.
• Low in Carbs: Each serving has only 3g net carbs, making them ideal for keto and low-carb diets.
• Quick and Easy: Ready in just 20 minutes from start to finish.
• Customizable: You can mix in blueberries, chocolate chips, or top with your favorite sugar-free syrup.

Ingredients

Dry Ingredients:

• 1 cup almond flour (finely ground and blanched is best)
• 1/4 cup coconut flour
• 2 tablespoons monk fruit allulose blend (or sweetener of your choice)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt (optional)

Wet Ingredients:

• 5 large eggs
• 1/3 cup unsweetened almond milk (or other keto milk; use more if needed)
• 1/4 cup avocado oil (or any light oil that stays liquid at room temperature)
• 1 1/2 teaspoons vanilla extract (optional, for added flavor)

How To Make Low Carb Pancakes

1. Mix the Batter: Add all ingredients to a large bowl. Use a whisk to mix everything together until smooth. The batter should look like regular pancake batter. If it feels too thick, add a little more almond milk, but not too much.
2. Heat the Pan: Put a large non-stick skillet on the stove and turn the heat to medium-low or medium. Lightly oil the pan.
3. Cook the Pancakes: Pour the batter into the hot pan to make small circles. Cover the pan with a lid. Cook for 1.5 to 2 minutes until you see bubbles on the edges.
4. Flip and Finish Cooking: Take off the lid, flip the pancakes, and cook for another 1.5 to 2 minutes until golden brown on the other side.
5. Repeat: Continue until all the batter is used.

Tips & Tricks

• Use a Lid: Covering the pan helps the pancakes set properly, so they’re easier to flip.
• Watch Your Batter: If it’s too thick, just add a splash of milk. Don’t make it too runny.
• Light Oil Layer: Too much oil can cause uneven browning. Wipe off extra oil with a paper towel.
• Right Temperature: Keep the heat medium or a little lower. If the pancakes brown too fast, lower the heat.
• Good Tools Help: A thin spatula makes flipping much easier.

Notes

• Make Ahead Batter: Mix the batter ahead of time, but wait to add baking powder until you’re ready to cook.
• Storing Cooked Pancakes: Keep in the fridge in an airtight box for 5–7 days.
• Freezing Option: Freeze pancakes in a single layer. Once solid, transfer to a bag and freeze for 3–6 months.
• Reheat Method: Warm in the oven at 350°F with a little butter or microwave for 30 seconds.

Topping Ideas

• Sugar-free maple syrup
• Butter
• Whipped cream (sugar-free)
• Chopped nuts
• Berries like blueberries or strawberries
• Sugar-free chocolate chips

Nutrition (Per Serving)

• Calories: 268
• Fat: 23g
• Protein: 9g
• Total Carbs: 6g
• Net Carbs: 3g
• Fiber: 3g
• Sugar: 0g

---

Keto Pancakes Recipe

Description:

Soft and fluffy keto pancakes made with almond and coconut flour. Quick, easy, low in carbs, and perfect for a sugar-free breakfast.

Duration:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Ingredients

• 1 cup almond flour (blanched, fine)
• 1/4 cup coconut flour
• 2 tbsp monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp sea salt (optional)
• 5 eggs
• 1/3 cup almond milk (unsweetened)
• 1/4 cup avocado oil
• 1 1/2 tsp vanilla extract (optional)

Instructions

1. Mix all ingredients in a large bowl until smooth.
2. Heat a non-stick pan on medium-low and lightly oil it.
3. Pour batter into the pan in small circles. Cover with a lid and cook for 1.5–2 minutes.
4. Flip and cook uncovered for another 1.5–2 minutes.
5. Repeat with remaining batter.