Keto Pancakes Recipe

Keto Pancakes (Low Carb Pancakes)

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Keto Pancakes Recipe (Fluffy & Low Carb!)

These are the BEST keto pancakes — light, fluffy, and absolutely delicious with just 3g net carbs per serving. Whether you’re a breakfast-all-day enthusiast or simply love a good pancake, this easy low carb recipe is sure to become a favorite.

Why You’ll Love These Keto Pancakes

  • Perfectly fluffy texture with a hint of sweetness and vanilla.
  • Closest taste and texture to traditional pancakes.
  • Uses only 7 simple ingredients and takes just minutes to prepare.
  • Low carb, keto-friendly, grain-free, and paleo, with only 6g total carbs per serving.
  • Versatile recipe, perfect for customization with your favorite toppings.

Ingredients For Keto Pancakes

Keto Pancakes Recipe

Dry Ingredients:

  1. Almond Flour – Use finely blanched almond flour for the best texture.
  2. Coconut Flour – Adds structure; finely ground coconut flour works best.
  3. Monk Fruit Allulose Blend – Provides light sweetness and enhances fluffiness.
  4. Baking Powder – Ensures a light, airy result.
  5. Sea Salt (optional) – Balances flavors.

Wet Ingredients:

  1. Eggs – Bind the batter and provide structure.
  2. Unsweetened Almond Milk – Any low-carb milk alternative works.
  3. Avocado Oil – Adds moisture without overpowering flavor.
  4. Vanilla Extract (optional) – Enhances sweetness and aroma.

For Frying:

  • Avocado oil or ghee for a golden, crispy exterior.

How To Make Keto Pancakes

  1. Mix the Batter: Whisk all the ingredients together in a large bowl until smooth. Alternatively, blend them for a silky texture.
  2. Preheat & Cook: Heat a non-stick pan over medium heat. Pour batter into circles and cover with a lid to ensure even cooking. Flip when edges form bubbles and cook until golden.
  3. Serve: Top with sugar-free syrup, whipped cream, or berries for the ultimate breakfast treat.

Topping Ideas

  • Sugar-Free Maple Syrup or homemade keto syrup.
  • A dollop of butter or whipped cream.
  • Sprinkle of nuts, berries, or sugar-free chocolate chips.

Storage & Reheating

  • Refrigerate: Store leftovers for up to 5-7 days.
  • Freeze: Freeze in a single layer, then transfer to bags for up to 3-6 months.
  • Reheat: Warm in the oven at 350°F with a pat of butter for best results.

Pro Tip:

For extra fluffy pancakes, always use fresh baking powder and cover the pan while cooking.

Indulge in these keto pancakes guilt-free and enjoy a hearty, delicious breakfast that fits perfectly into your low carb lifestyle!

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
  • 5 large Eggs
  • 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
  • 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)

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