The Best Keto Pancakes
Martina Slajerova- Ready in 15m
- 2.6 g net carbs
- 308 kcal
- Serves 4
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These low-carb pancakes are delicious and perfect for a Sunday breakfast. I made them with almond flour and coconut flour so even those of you who can't eat nuts can enjoy a fluffy keto pancake. They are really satisfying so you won't need to eat to many to feel full.
I like to serve mine with butter or a dollop of full-fat yogurt or whipped cream and a handful of berries or sugar-free chocolate sauce. To create perfectly shaped pancakes, you can use pancake molds like these.
Here are some of the toppings you can serve with your keto pancakes:
- 1/4 cup full-fat yogurt (+2.4 g net carbs per serving)
- 2 tbsp soured cream or crème fraîche (+ 0.9 g net carbs per serving)
- 2 tbsp creamed coconut milk (+ 1.6 g net carbs per serving)
- 1/2 cup whipped cream (+ 0.8 g net carbs per serving)
- 1 tbsp butter
- 1 oz / 30 g berries (blackberries: + 1.2 g net carbs, raspberries: + 1.5 g net carbs, strawberries: + 1.6 g net carbs, blueberries: + 3.5 g net carbs per serving)
- any of our sugar-free jams
Step-by-step
Crack the eggs into a bowl and beat using a hand whisk and beat with the melted coconut oil or ghee (keep some for greasing the pan). Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Add the vanilla seeds and mix in.
Add the dry ingredients - the coconut flour mixture or the almond flour mixture.
Mix until well combined. If you're using coconut flour, add a splash of water if too thick.
Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes. You can use pancake molds to create perfect shapes. (Photo: Pancake batter using coconut flour.)
Cook on low heat for about 5 minutes until the top of the pancake starts to firm up. Then, flip on the other side and cook for another minute. (Photo: Pancake batter using almond flour.)
When done take off the heat and enjoy!
Try with full-fat yogurt, crème fraîche or soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.
Recipe
The Best Keto Pancakes
★★★★★4.6These fluffy low-carb pancakes are delicious and perfect for a Sunday breakfast.
- Hands on
- 15m
- Overall
- 15m
- Servings
- 4
- 2.6 g
- Net carbs
- 10.3 g
- Protein
- 28.1 g
- Fat
- 308
- kcal
Ingredients makes 8 mini pancakes
Instructions
Crack the eggs into a bowl and beat using a hand whisk and beat with the melted coconut oil or ghee (keep some for greasing the pan). Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Add the vanilla seeds and mix in.
Add the dry ingredients - the coconut flour mixture or the almond flour mixture.
Mix until well combined. If you're using coconut flour, add a splash of water if too thick.
Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes. You can use pancake molds to create perfect shapes. (Photo: Pancake batter using coconut flour.)
Cook on low heat for about 5 minutes until the top of the pancake starts to firm up. Then, flip on the other side and cook for another minute. (Photo: Pancake batter using almond flour.)
When done take off the heat and enjoy!
Try with full-fat yogurt, crème fraîche or soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.
Nutrition per serving, 2 mini pancakes
Carbs 3%Protein 14%Fat 83% of calories
- Net carbs
- 2.6 g
- Total carbs
- 9.2 g
- Fiber
- 1.9 g
- Sugars
- 1.4 g
- Protein
- 10.3 g
- Fat
- 28.1 g
- Saturated fat
- 13.5 g
- Calories
- 308 kcal
- Sodium
- 212 mg · 9.2% RDA
- Magnesium
- 56 mg · 14.1% RDA
- Potassium
- 235 mg · 11.8% EMR
Nutrition by ingredient
| Per 2 mini pancakes | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Almond flour (blanched ground almonds, almond meal) | 1.6 g | 4 g | 9.8 g | 111 |
| Coconut oil, extra virgin | 0 g | 0 g | 13.5 g | 121 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 3 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Cream of tartar, raising agent | 0.2 g | 0 g | 0 g | 1 |
| Total | 2.6 g | 10.3 g | 28.1 g | 308 |
Serving size 2 mini pancakes
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (78)
The link goes to a much different mold than in the pictures. I’m guessing that it is because of the difference in locations (UK vs. USA) In the photos it looks like a large biscuit cutter, so I found one with 2 inch, 3 inch and 4 inch (yours looks like maybe 4 inch?) Which one should I use (I want to get the net carbs right).
Thank you for the recipe. I have 5 different pancake recipes. I plan to make all of them to find the ones I like the best (2 recipes are yours!)
Love your blog, and I have one cookbook
Thank you so much for your kind words! ❤️ You are right, the link goes to different ones. It could be that the product into changed, or that back then I linked to the same size (though different product). I checked the specs and I'm now using ~8.5 cm (~3.5 inch) molds. I no longer have those on the photo but they must have been 4-inch molds. I now prefer the silicon ones as they seal the batter well and don't scratch my pan.
Hi is a serving two pancakes? thank you
Yes, it's 2 mini pancakes (as per the macro values), or up to as many as you like. They are quite filling 😊
Hi Martina,
FINALLY I found a pancake recipe that didn’t fall apart and tasted amazing! All I put on top was butter! I also ate them with a few blackberries. I followed your recipe except I didn’t add any stevia and cut back on the sugar substitute (I used Monk fruit with Xylitol). I also added a sprinkle of cinnamon to the dry ingredients. I cooked them on a low flame for about four minutes and they were very easy to flip. I also used ghee in the recipe. My pancakes were fluffy and delicious! Thanks so much! I bought your Mediterranean Keto cookbook and can’t wait to get it. You’re recipes never fail! You’re the best!❤️
Thank you Joan, that's kind of you to say, I'm glad you enjoyed! ❤️
Hi.
First I want to say I absolutely love your recipes and the website is beautiful.
I tried this pancakes and though they were much better then any other recipe I've tried, I had some problems. I substituted the coconut oil with butter and I used a scale as you recommended to measure pretty much everything. The batter was way too runny and I had to double the amount of almond flour and add 1/8 tsp of Xanthan gum just to get somewhat close to what you got in the picture.
Can you please tell me what I did wrong? yours look amazing and I am sure they taste so too.
p.s
I later weighed the almond flour and 3/4 of a cup was 90 grams and not 75 grams.
Hi Dana, thank you so much for your kind words! I think I can explain the difference in the almond flour - it really does vary for brands and some brands partially remove some of the fats to make the flour more powdery/fine. This then changes the density and weight per cup, plus it also makes the almond flour more absorbent.
The almond flour batter is indeed runny and if you don't use the molds I did, you will end up with much bigger and flatter pancakes. When it comes to coconut flour (image 3), it's a lot less runny (image 4). If you do like your pancake batter more doughy/waffle like, it's ok to add more almond flour OR I would personally add a few tablespoons of coconut flour (more absorbent so add a tablespoon at a time). I hope this helps!
I absolutely LOVE these pancakes. I’ve done both the almond flour and coconut flour versions and cooked them using the mounds. Every time, they turn out like the picture.... super fluffy and DELICIOUS. It’s my favourite recipe to curb a sweet craving. I pike all ingredients in my nutri ninja and hey presto..... DONE! So easy. I have them drizzled with some sukrin gold syrup and with either blueberries or raspberries. I always have a batch stored in my freezer bags ready to grab and shove in the toaster. THANK YOU so much for this recipe. The BEST pancake one I’ve found!!!
Thank you so much Rebecca!! ❤️
I made these and big we’re they delicious! Thank you so much for the Recipe.
I had it with a little bit of Lakanto Maple Flavored Sugar-Free Syrup, 1 Net Carb.
Super delicious!
Thank you for the lovely feedback!
Hi... I see that the nutritional info given is for almond flour pancakes only...may I have the info for coconut pancakes too. Thanks.
How many calories is a serving of this recipe? I don't know how to calculate them myself.
Hi Hannah, all nutrition facts are listed in the table above. I hope this helps!
My pancakes are good and filling. I used coconut flour and have one biscuit round cutter so tried to use some cookie cutters. They should have been sprayed and tried to use some with less definition but just don't do it. I will buy more biscuit cutters and spray them first. My are red, white, and blue since the Fourth of July. The are good but no picture because of losing shape from a heart and outline of Ohio. But they are very edible. I had them with some fresh strawberries. Went well with coconut flour. Wish I had some more blueberries. Time for the Farmers Market.
These are awesome. I'll toast one and spread almond butter on it for a quick breakfast or snack. Yummy!
I'm not sure what I did wrong, but these are awful 😞 they look so good in the photos. But mine taste like a very hard fried egg mixed with flour. the texture is super chewy.
Do you have any suggestions on why they would be chewy???
I'm sorry to hear that. Which ingredients did you use? Almond flour or coconut flour? They should not be chewy at all.
I LOVE these. Thank you for such an awesome recipe. I use 15 drops of stevia only (no other added sweetener), do 1/2 cup almond flour and 1/4 cup coconut flour, and 2 tsp of baking powder instead of the cream of tartar-soda mix. Keep a bunch in my fridge so I can take 2 for snacks at work.
Often times I use up my egg yolks in other recipes and end up with extra egg whites. Do you think it would be fine in this recipe to sub 2 or 3 of the whole eggs for just 2 or 3 egg whites, or would it drastically change things?
Thank you!
Thank you Maya! I haven't tried it but I assume it will work with just egg whites. Using only egg whites will change the macros but you can compensate by using a high-fat topping such as coconut cream or full-fat yogurt. You may also have to add liquids (maybe almond milk), especially if you make the pancakes with coconut flour. Or you can use leftover egg whites to make keto bread: Bread Recipes
I hope this helps 😊
Are these to be incredible delicate? It was hard to flip them (and the pan side was dark). They were tall, and fluffy.
And they were delicious.
I'm glad you like them! I think they are fragile before they firm up. If you use the mini pancake molds, give it a few more minutes and cook over a low heat, as it takes time to cook through.
just made ur pancakes !!!
tweaked the recipe a bit cause wanted a bigger batch !
awesome... family liked it 😊
Thank you..
Cant we use the recipe for savoury soft tortillas ?
Thank you! 😊 I don't think this will work for soft tortillas but you can try this one instead: Multipurpose Keto Crepes
Good morning everyone, I just finished making these pancakes and read all of the suggestions and reviews first. I tweaked the recipe and used 1/2 c Almond meal and 1/4 of coconut meal. That would help with them being too runny. I used just vanilla extract and didn't put in the Stevia because the Swerve was enough. I used 2 tsp of baking powder (Bob's of course) Then I had to add a little water. Maybe a couple tablespoons. I fried them slow and they were the BEST Keto pancakes I have ever had. Thank you so much for the recipe. I am almost 60 and just started low carb this week. It's going awesome but time consuming. Best regards
Thank you so much for the great tips, Sandi!
Oh, my god. These are incredible. Have been making the cream cheese 'crepes' when I get a sweet craving, but the texture of these was so indulgent on keto! Thank you!!
Thank you so much Haley!! 😊
Looks yummy, but how light and fluffy are these? I tried another recipe from a different site, but it was very similar and used almond flour. The pancakes were very good, however, they were dense and not fluffy like regular pancakes, so we could only eat a little before it became "too much." Just wondering if I did something wrong and if there is an ingredient in yours that makes the fluffiness comes out. Thank you.
Hi Sophie, they are fluffy, especially if you use the pancake molds as they keep them thicker and fluffy. Even if you don't use them, they should not be too dense.
Just wanted to say that these are the best keto pancakes I have tried so far! I made the almond flour version and the flavor and texture are perfect. I've tried several other pancake recipes but these are THE BEST. The ingredients don't look all that different from lots of other keto recipes but these are the only ones that have worked for me. I like them better than the "regular" wheat version (especially since I don't get bloated or a headache afterwards). Thank you!
Thank you so much, Jenn!! I'm glad you like them! 😊
Hello. I was wondering if I could bake these in the oven instead of pan frying? If so, what temperature would you suggest the oven should be and for how long? Thanks.
Hi Brie, yes, you can use the dough for a cake/ muffin if you like. I'd think that the temperature and times would be similar as in these:Keto Pumpkin Chia Muffins. Maybe less time, time actually depends on the shape. If it's thin, it will take a lot less.
Hi Martina, The pancakes in your photo look absolutely delicious. They're so much thicker than most other low-carb pancakes. Which flour did you use to make them--coconut or almond? I want mine to look just like yours, and I can't wait to make them this Saturday.
Thank you! That is because I used the pancake (round) molds that kept the pancakes thick and fluffy. If you don't use them, they will be much thinner. You can achieve great results with both options (both are photographed in this recipe). The coconut version is fluffier but I personally prefer the taste of almond pancakes slightly more than the coconut ones 😊