The best Keto Pancakes recipes
Fluffy, golden and guilt-free—these keto pancakes show you don’t need carbs to enjoy a hearty position in the breakfast lineup. They taste like the classic pancake you’ve always known, made with a blend of almond and coconut flour, replicating the foundational experience of pancake perfection in all its flapjack glory, for a keto world.
Each bite is a tender, cake-y experience, with just enough sweetness, making them ideal for languid brunches or kickstarting weekday mornings. The batter comes together quickly, and uses common wholesome ingredients that fit your macros.
Whether you’re fully keto or just a lot less sugar-y, these pancakes are a come-into-my-kitchen way to brighten up your morning. Top them with sugar-free syrup, fresh berries or a dollop of whipped cream for a breakfast that feels like a treat.
Keto pancakes ingredients: A low carb symphony of function and flavor
Almond Flour
The humble, sugar-be-gone backbone of these keto pancakes, almond flour adds a faint nuttiness and light, fluffy texture.
Coconut Flour
This fiber-rich flour provides contrast to the almond foundation, bringing heft and a hint of natural sweetness to the batter.
Eggs
Serving as the vital glue, eggs add lift and richness, so that each pancake is soft, tender and satisfying.
Almond Milk
A silky, nondairy liquid that loosens the batter just so, aiding in that ideal pour and golden exterior.
Stevia
Find a keto sweetener that adds a subtle touch of sweetness to your treat without a blood sugar spike, while ensuring it delivers a great flavor.
Vanilla Extract
Adds warmth and aromatic depth, lending the pancakes a bakery-style scent and flavor that tempts the most resistant.
Sweet and Fluffy Keto Pancakes — Your Low-Carb Brunch Dreams
Whether you are seriously doing the keto thing or just trying to eliminate a few carbs, these keto pancakes are one heck of a breakfast. And they’re light, fluffy, and flavor-packed — offering all the deliciousness of traditional pancakes, but without the carb crash. With healthy, low-carb ingredients like almond flour and coconut flour, they’re quick to make and the ideal nourishing breakfast or decadent brunch.
Recipe Tips
Let the Batter Rest
After your batter has been blended, let it rest for 5–10 minutes before cooking. This allows coconut flour time to absorb the liquid and helps the batter thicken and makes the pancakes easier to flip. It also helps with the texture, making it softer on the interior, with a bit of crisp on the edges.
Cook on Medium-Low Heat to Ensure Food is Cooked Evenly
Because these pancakes are gluten-free, they’re more delicate than traditional pancakes. Cooking them at medium-low heat lets the inside cook through without burning the outside. If the skillet is too hot, the pancakes can brown quickly but then will stay raw in the center.
Customize with Add-Ins Wisely
For extra flavor and texture, stir in low-carb add-ins like sugar-free chocolate chips, chopped nuts or cinnamon. And do keep those quantities in mind, since a few of the ingredients can impact the batter’s consistency. Steer clear of juicy fruit since they’ll dilute the mix and mess with your macros.
What to Serve with keto pancakes
Lyte’s keto pancakes are perfect with sugar-free maple syrup or whipped coconut cream to add a sweet and decadent touch without all the carbs.
For something savory, serve them with crispy bacon, or turkey sausage, to counter the sweetness and add a gratifying dose of protein.
For a brunch-y spread, add a side of scrambled eggs or avocado slices, both adding richness and healthy fats that pair wonderfully with the pancakes, but still keeping the meal keto!
Frequently Asked Questions
Can I prepare the batter in advance?
Yes, batter can be refrigerated for up to 24 hours. It will thicken sitting around, though — just add a splash of almond milk before you cook to loosen it.
Can I freeze keto pancakes?
Absolutely. Just cook and cool the pancakes all the way down, freeze them on a baking sheet in a single layer and then move them to a freezer-safe bag. To reheat: in a toaster or skillet.
Why are my pancakes falling apart?
If your pancakes fall apart, the batter may be too runny or the heat too high. The batter must absolutely be thick enough to hold shape, and gentle, steady heat is about the only way to do it.
What type of oil do I need for this recipe?
Use a neutral oil, such as avocado or light olive oil. You can also use coconut oil, which gives that subtle sweetness, but it will change the flavor slightly, so keep that in mind.
Keto Pancakes
Ingredients
- 5 large eggs
- 2 cups almond flour
- 1/2 cup coconut flour
- 2/3 cup unsweetened almond milk or other low-carb dairy-free alternatives
- 1/2 cup neutral oil avocado or light olive oil
- pile 2 tablespoons stevia or keto sweetener
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, add the almond flour, coconut flour, stevia, baking powder and salt. Mix well to make sure dry ingredients are well combined and to set aside.
- In a different bowl, whisk the eggs with the almond milk oil and vanilla extract until homogeneous and smooth.
- Slowly pour the wet mix into the bowl of dry ingredients, whisking gently as you pour. A somewhat lumpy batter is fine, and it doesn’t need to be overmixed.
- If the batter consistency is not pourable enough, add more almond milk one tablespoon at a time until you have a pourable batter consistency.
- Heat a flat non-stick skillet or griddle over medium heat. When hot, pour on the surface about 1/4 cup of batter for each pancake. Let the pancake cook until bubbles form on the top and the edges look set, then flip carefully and cook the other side until golden.
- Continue with the remaining batter, adjusting the heat as necessary to avoid overbrowning. For best taste and texture, serve warm; the dish will last about 3 days at room temperature.
