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As a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose keto low carb pancakes recipe has been on my list for quite some time.
Almond Flour Pancakes & Coconut Flour Pancakes Combined
I had a hard time deciding which low carb flour to use. Then, it dawned on me. I love combining almond flour and coconut flour in low carb dessert recipes, so why not pancakes, right?
Still, I was convinced that a low carb pancakes recipe using both flours would lead to an improved texture. After a few experiments to determine ratios, my hypothesis came true!
These paleo pancakes with almond flour and coconut flour just might be the best keto low carb pancakes version ever. They’re super fluffy and slightly sweet, and they’re the closest to real pancakes that I’ve ever tried.
I definitely like these better than pancakes made with just one type of low carb flour! And, they are wonderful for a low carb keto diet plan.
Easy Paleo Pancakes Need Just A Few Ingredients
One of my favorite things about these is that they are keto, low carb, and can be paleo, too. Preparing the pancakes with almond flour and coconut flour makes them all of the above!
You know what the absolute best part is, though? These keto pancakes only require
six seven ingredients. (Originally there were six, but I updated the recipe with just one more ingredient to make them even better. It’s worth it, I promise!)
All of them are pretty common if you do even a little low carb or gluten-free cooking at least occasionally. I pretty much have them on hand at all times.
The only part that some paleo followers may object to might be the erythritol, but feel free to use coconut sugar or maple syrup for paleo if you prefer that. It’s such a small amount of sweetener, anyway.
So, even though I used erythritol, you can use any sweetener you like. (My handy sweetener conversion chart will help you figure out how much to use if you choose a different sweetener.) Of course, feel free to adjust the sweetener amount depending on how sweet you like your keto pancakes.
The prep time for these paleo pancakes takes only a few minutes. Making the batter is a simple matter of whisking all the ingredients together.
Then, it’s just your usual pancake making process. Heat up a well oiled griddle and cook for a couple of minutes on each side, until you get through all the batter. A lazy breakfast or brunch doesn’t get much easier than that!
Storing Keto Pancakes
This low carb pancakes recipe makes a pretty decent sized batch. I ended up with 12 pancakes, each about 3 inches in diameter. The amount is perfect for having extras on hand throughout the week, feeding an entire family, or even freezing.
I threw a few of these gluten-free pancakes into the freezer as soon as they cooled down. Later, I was so happy to discover that this worked out beautifully! They froze just as well as traditional pancakes, and made a perfect easy keto breakfast (or snack, or even lunch) to bring to work. So, if you like to meal plan or just have freezer meals ready to go, you’ll want to make an extra batch or two to have on hand.
If you prefer a smaller batch, no worries! You can easily halve the recipe. Other quantities may be a little hard to measure, but it shouldn’t be an issue to store the leftovers. If you don’t want to freeze them, they also keep well in the fridge for close to a week.
Toppings for Paleo Pancakes
Now, you have an important decision left to make – what to top your keto pancakes with? Butter, nuts, berries, whipped cream? Which ones are your favorites? It goes without saying you’ll want some sugar-free maple syrup, too (get the recipe here).
And what about fillings? I’m totally throwing some chocolate chips into the batter next time… or maybe some blueberries… or even chopped nuts. Aaaah, so many possibilities.
No matter what variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe. And with the latest minor update, they are even better. Totally irresistable keto pancakes!
Tools To Make Low Carb Easy Pancakes:
Click the links below to see the items used to make this recipe.
- Pancake Griddle Pan – You definitely need a nonstick griddle pan to make these pancakes.
- Large Mixing Bowl – This large mixing bowl has a spout for pouring your pancakes into the pan.
- Whisk for Mixing – Mixing your ingredients together for these keto pancakes is easy with this whisk.
Keto Low Carb Pancakes Recipe with Almond Flour & Coconut Flour:
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Keto Low Carb Pancakes with Almond Flour and Coconut Flour - Paleo, Gluten-free
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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- 1 cup Blanched almond flour (blanched & finely ground recommended)
- 1/4 cup Coconut flour
- 2-3 tbsp Erythritol (or any sweetener of choice)
- 1 tsp Gluten-free baking powder
- 5 large Egg
- 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)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.
Made this recipe? Leave a rating! ★★★★★
- After further testing and reader feedback, this recipe was slightly updated on March 29, 2018 to make it even better! Above is the new version. The changes were adding avocado oil, reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the avocado oil.
- For best flavor, fry the pancakes in ghee (clarified butter). Don't use butter, because it burns too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
- Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
- Use a mild, neutral tasting avocado oil, not extra virgin. It should be almost clear, not dark. Otherwise any other neutral tasting oil works great, too.
Serving size: 2 3-inch pancakes
Video Showing How To Make Keto Pancakes:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Pancakes!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.