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Side view of a stack of fluffy keto pancakes on a white plate with a fork and berries

Keto Pancakes

These Keto Pancakes are soft, fluffy and easily made for your next low carb breakfast or brunch. They are made with almond flour and coconut flour, and are completely grain free. If you're looking for allergy friendly pancakes, this is your go to recipe!

Course Breakfast
Cuisine American
Keyword allergy friendly pancake recipe, gluten free pancake recipe, gluten free pancakes, healthy pancakes, homemade pancake recipe, keto pancakes, low carb pancakes, paleo pancakes, sugar free breakfast, sugar free pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes (1/4 cup)
Calories 122 kcal
Author Kelly

Ingredients

OPTIONAL TOPPINGS:

  • melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, sugar free syrup

Instructions

  1. In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.

    Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined.

  2. Allow the batter to rest for 3-5 minutes.

  3. Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.

  4. Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.

  5. Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.

**FOR EXTRA THICK FLUFFY PANCAKES:

  1. Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.

    In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk and vanilla until smooth.

    Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.

    Allow the batter to rest for 3-5 minutes & cook as directed above.

Recipe Video

Recipe Notes

To freeze pancakes:

Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.

Nutrition Facts
Keto Pancakes
Amount Per Serving (1 g)
Calories 122 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 5g2%
Fiber 3g12%
Sugar 1g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.