These super fluffy keto pancakes are incredibly delicious and tasty and look like traditional pancakes!
What is the best way to make Keto Pancakes?
The secret to creating delicious keto pancakes is the combination of coconut flour and almost flour. I tried it using only almond flour, but they were too flat, so I highly advise you add some coconut flour to the mix.
Can you freeze keto pancakes?
The answer is yes, you can freeze keto pancakes. To freeze these low-carb pancakes, wrap them tightly in plastic wrap and stored them in a freezer-friendly container or bags.
To reheat the pancakes, use a toaster oven.
Keto Pancakes Toppings
For this recipe, I served them with some cream on top and a sprinkle of cinnamon, but you can play with the toppings as much as you like.
Same with the mix-ins, they are a staple recipe that you can keep referring to, add some lemon or orange zest, a bit of cinnamon and ground nutmeg, or even some cacao powder.
Keto breakfast recipes you might like:
- Low Carb Frosted Cinnamon Rolls
- Keto Pancakes
- 21 Keto Breakfast Casseroles to Help You Win at Mornings
How to make Keto Pancakes
To make these super fluffy keto pancakes, make sure you use the ingredients below.
What are the ingredients to make Fluffy Keto Pancakes?
- almond flour
- coconut flour
- baking powder
- vanilla extract
Now that you have the ingredients follow the steps below to make this low-carb pancakes.
Using a large bowl, beat the eggs for about 2 minutes or until they are light and fluffy.
Next, add and mix the erythritol and vanilla extract.
After that, mix the coconut flour, baking powder, and melted butter mixing well after adding it.
Very slowly add the almond flour and mix.
Using a skillet, pour 1/3 cup of batter and cook over medium heat for about 2 minutes or until bubbly then flip the pancake to the other side and cook for an additional minute or two until done.
The Keto Pancakes are ready to serve!
Fluffy Keto Pancakes Recipes
Now that you know everything you need to know about keto pancakes, it is time to print the recipe with the exact measurements.
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- ½ Cup almond flour
- ¼ Cup coconut flour
- 1 Tbsp erythritol
- 1 ½ Tsp baking powder
- 3 Eggs
- 3 Tbsp butter, melted
- 1 Tsp vanilla extract
In a bowl beat eggs until light and fluffy (around 2 minutes). Incorporate erythritol and vanilla extract.
Mix in coconut flour, baking powder, and melted butter mixing well after the addition. Slowly incorporate almond flour.
Place a skillet over medium heat, pour around ⅓ Cup of batter and cook for 2 minutes or until bubbly, flip and cook for 1 more minute.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 102 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 65mg Sodium: 125mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 4g