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.
Sure, I make almond flour pancakes all the time (these and these are my favorite versions!). And I’ve made coconut flour pancakes before too, though I haven’t posted the recipe yet. (Let me know in the comments if you think I should!)
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 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!
The best part? These keto pancakes only require six ingredients. 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.
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!
This low carb pancakes recipe makes a pretty decent sized batch. I ended up with 22 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 quick 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.
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.
Keto Low Carb Pancakes Recipe with Almond Flour & Coconut Flour (Paleo, Gluten-free):
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for pancakes? Try these: