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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 low carb keto pancakes recipe was on my list for quite some time — and here it is. If you prefer a keto pancake mix, that’s now available here, too!
I made almond flour pancakes and coconut flour pancakes separately first, both of which are delicious, but then it dawned on me: I love combining almond flour and coconut flour in low carb dessert recipes, so why not make a keto pancake recipe with almond flour and coconut flour, too?! Sure enough, doing this led to an improved texture. They just might be my best keto low carb pancakes ever.
Why You’ll Love This Keto Pancake Recipe
- Fluffy texture
- Slightly sweet flavor with a hint of vanilla
- The closest to real pancakes that I’ve tried
- Only 7 ingredients
- Quick and easy to make (prep takes a few minutes)
- Just 6 grams total carbohydrates and 3 grams net carbs per serving — perfect for a keto diet plan!
- Low carb, keto-friendly, grain-free, and paleo
This low carb pancake recipe has been so popular over the years that I included it in my Easy Keto Carboholics’ Cookbook. It’s filled with 100 easy recipes to make your favorite carb-filled foods keto-friendly — including bread, pizza, pasta, potatoes, rice, and (yes!) even pancakes.
But if you want to get the same fluffy results, be sure to use Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour for your homemade keto pancake mix. These have the finest consistency and the right moisture level, which is so important to get the right texture.
Ingredients For Keto Pancakes
This section explains how to choose the best ingredients for low carb pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – Crucial for a great texture in your keto pancakes! The Wholesome Yum brand is just one ingredient (100% California almonds), and it’s super fine (the finest grind out there!) and blanched. Many other brands are coarser and can yield a gritty result.
- Wholesome Yum Coconut Flour – Super finely ground and organic. Be aware that different brands can absorb moisture differently, so your batter consistency can vary if you use a different brand.
- Besti Monk Fruit Allulose Blend – A couple tablespoons adds light sweetness, not too much. (Of course, feel free to adjust the sweetener amount depending on how sweet you like your keto pancakes.) I recommend using Besti over other sweeteners, because it locks in moisture and helps make your low carb pancakes more fluffy. It also tastes just like sugar, is 100% natural, and has zero net carbs. However, other sugar substitutes would also work. For paleo pancakes, you can still use Besti if you are okay with monk fruit and allulose, or sub coconut sugar.
- Baking Powder – Provides lift; make sure it’s fresh so that it works effectively. I like this brand which is non-GMO.
- Sea Salt – Optional, but recommended for balancing the flavors.
SWAP: Need to replace the almond flour or coconut flour?
If you can’t have one of the low carb flours in this recipe, make my almond flour pancakes or coconut flour pancakes instead.
The Wet Ingredients:
- Eggs – Use whole, large eggs. These help provide leavening and hold the keto-friendly pancakes together. Flax eggs are a common egg substitute, but I haven’t tried that; most likely, the pancakes will be denser and more prone to falling apart if using flax eggs, so mini pancakes would work best if using those.
- Unsweetened Almond Milk – You can use any keto milk of your choice here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream.
- Avocado Oil – I prefer avocado oil, but any neutral tasting oil that is liquid at room temperature should work, such as light olive oil. Don’t use extra virgin avocado or olive oil; it should be almost clear, not dark.
- Vanilla Extract – Optional, but recommended for flavor. You can also mix it up with other extracts, such as banana or maple. (You can also try my keto banana pancakes if you like that flavor.)
- Oil For Frying – You can use the same avocado oil used in the batter to keep the ingredient count low, or use ghee for better flavor. Coconut oil or avocado oil spray are also fine to use. I don’t recommend using butter, which can burn easily.
SHORTCUT: Use my keto pancake mix!
This keto pancake recipe was so popular that I made it into a convenient keto pancake mix! Just add eggs, oil, and milk of your choice.
How To Make Keto Pancakes
This section shows how to make low carb pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix batter. Whisk all ingredients together in a large bowl, until smooth. (It’s not necessary to mix the dry ingredients first, everything together is fine.) If you prefer, you can blend the ingredients in a blender instead.
TIP: 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”.
- Cook. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important to make them easy to flip!) and cook until bubbles start to form on the edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
TIP: Want a super smooth browned surface like mine? Minimal oil is the key.
I usually oil the pan with avocado oil and then wipe with a paper towel (so that only a very thin layer remains), or grease very lightly with ghee. In contrast, a pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Serve. Add your favorite toppings (ideas below) and enjoy!
Storage Instructions
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.
- Make Ahead Batter: You can mix the keto pancake batter ahead, but because baking powder reacts right away and then loses effectiveness, it’s best to add it right before cooking.
- Store: Keep leftover low carb pancakes in the fridge for up to 5-7 days.
- Reheat: The best way to reheat pancakes is to arrange them on a baking sheet, slather with a little unsalted butter, and heat in the oven at 350 degrees F until warm. (The butter prevents them from drying out.) If you’re in a rush, the microwave will work, though.
- Freeze: If you like to meal plan or just have an easy keto breakfast ready to go, make a double or triple batch to freeze! After making your keto pancake recipe, let them cool completely. Once cooled, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a freezer bag and keep in the freezer for up to 3-6 months.
Topping Ideas For Low Carb Pancakes
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar-Free Syrup – It goes without saying you’ll want some sugar-free maple syrup for your keto pancakes. Get my sugar-free maple syrup recipe here, or pick up my new keto maple syrup in a glass bottle — it’s naturally sweetened and flavored from real maple. (Even my kids and their friends can’t tell this isn’t real maple syrup!)
- Butter – A pat of butter is always a solid choice for pancakes.
- Sugar-Free Whipped Cream – So easy to make and tastes like the real thing!
- Nuts – Most nuts are very low in carbs. You can chop them up and fold into the batter, or just sprinkle on top. Get the full keto nuts list here for ideas.
- Berries – Make keto blueberry pancakes by folding blueberries into the batter, or top your pancakes with other berries, such as strawberries or raspberries. Get the full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, and it’s available in dark, milk, or white chocolate options. You can fold chocolate chips into the keto pancake mix or just add them at the end.
No matter what topping or filling variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe.
Get Keto Maple Syrup For Your Keto Pancakes!
Meet Wholesome Yum Keto Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Keto Pancake Recipes
Tools To Make Low Carb Pancakes
- Mixing Bowl Set – I love that this one has all the sizes you need in the kitchen and they nest inside each other.
- Whisk – For mixing your keto pancake batter.
- Large Non-Stick Skillet With Lid – This one has a large cooking surface, the nonstick coating lasts, and comes with a lid which is needed for this keto pancake recipe.
- Small Thin Turner – This is technically a cookie spatula, but I adore it for pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
The Best Keto Pancake Recipe With Almond Flour And Coconut Flour
Keto Pancakes (Fluffy Low Carb Pancakes)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk all ingredients together, 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".)
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Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 2 3-inch pancakes
- 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. The blog post was updated in 2022 to provide additional tips.
- 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.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,162 Comments
Karen
0The recipe sounds easy and tasty. For the nutritional facts, how many pancakes is that? Is it for 1 or all 22? Thanks.
Maya | Wholesome Yum
0Hi Karen, The nutrition facts are for one serving, which is 2 3-inch pancakes.
Lee
0The boxed nutritional ingredients indicate 8 g. Carb/serving but don’t indicate the serving size. Underneath the box a statement says, “1 g./serving = 2, 3″ pancakes”
Is the serving in the boxed information different than below?
Maya | Wholesome Yum
0Hi Lee, The nutrition label says 4g total carbs per serving – not sure where you are seeing 8g (maybe you are looking at total fat?). The serving size is 2 3-inch pancakes and the nutrition label is for the same serving size. Because each serving has 4g total carbs and 3g fiber, the net carb amount is 1g per serving. You can subtract fiber when counting net carbs. Hope this helps!
Lexi Berkhimer
0This recipe IS the closest thing I have found that resembles regular pancakes. the only “problem” I had was correct sizing, I only wound up making 4 servings instead of 11 for the amount of ingredients I used so I multiplied the nutritional content by 2.75 to reflect that. Overall, this was phenomenal considering it is keto. Pair it with some butter and Walden Farms pancake syrup and you are golden. Thank you Wholesome Yum!!!
Maya | Wholesome Yum
0Thank you for this review, Lexi! It makes me happy you like my recipe!
Michelle Demain
0These pancakes are amazing, I made them and added blueberries, carb free maple syrup, pecan nuts crushed and whipped cream!!!
Maya | Wholesome Yum
0Thank you, Michelle! That sounds delicious!
Angel
0I have a waffle maker at home, is it possible to use this same recipe for a waffle? Instead of throwing them on a pan..I would be throwing it on a waffle maker.
Maya | Wholesome Yum
0Hi Angel, Yes, you can do that. They probably will not get crispy. I have another recipe for almond flour waffles here that get a little more crispy.
Misty
0I woke up craving pancakes today so I came online and found This recipe. It was simple and I thought the pancakes were very delicious and SATISFYING. I live alone and plan on reheating the leftovers for future breakfasts! Thank you for the recipe.
Maya | Wholesome Yum
0Thank you, Misty!
Andrew Chase
0These are the most delicious pancakes I have ever made. Big exchange was “pure monk” monk fruit in place of erythritol, but careful, 300 times as sweet as sugar. My kids didn’t mind the 2 tbsp’s of it and between the 4 of us (17 boy, 15 boy, 12 girl), the batter never saw the inside of a fridge. Thanks again for this great keto recipe!
Maya | Wholesome Yum
0Thank you, Andrew! I’m glad you liked them. Feel free to leave a rating on the recipe card, too. 🙂
Jaclyn Smith Nelson
0Made these this weekend, and reheated a few for lunch today at work. Super yum! The only change I made was half the sweetener. I like to put a fried egg on top, and it was still a little too sweet. But when I used sugar-free syrup, it tasted great. Next time, I’ll use a bit less sweetener even still.
I loved the fluff. It really felt and had the texture close to I-Hop. Awesome recipe.
Maya | Wholesome Yum
0Thank you, Jaclyn!
Karen Fenn
0I’ve tried several other pancakes, but have been so disappointed. These are getting closer to a light fluffy pancake, best I’ve tried so far. I did add a little cinnamon. I wonder if separating the eggs, and using the egg whites beaten stiff would help lighten things a bit more? But very good for a keto pancake, best I’ve tried yet.
Maya | Wholesome Yum
0Thank you, Karen! Interesting idea to separate the eggs. I’ve done that with waffles before to make them more airy, but not with pancakes. Let me know what you think if you try that!
Ray
0For those who prefer to use say four eggs instead of six, how about if you substituted one half of a small banana in place of the missing two eggs? Ripe bananas can pretty much be mashed to liquid form. It might also enhance the flavor, texture, and moistness of the end result.
0 fat
0 protein
12 grams carbs
12 grams sugar
If you’re spreading the carbs and sugar over 22 pancakes, half a banana adds less than half a gram each of sugar and carbs to each one. As a bonus, the added sweetness from the banana would perhaps eliminate need for a really sweet topping….or for that matter, you could probably cut the Erythritol or sweetener of choice to one tablespoon to be more cost effective, as I’m sure it’s pricey.
Maya | Wholesome Yum
0Thank you, Ray! For most people bananas are too starchy to use on a low carb or keto diet, but you’re right that they don’t add a lot of carbs spread over 22 pancakes. It does add up if you have several pancakes, though. If you’re ok with that, that sounds like it could work!
Janet Newbill
0Make a Monte Crisco sandwich out of this. Amazing.
Maya | Wholesome Yum
0Thank you, Janet! That sounds delicious!
Rachel
0I made this today, they were ok but very dry. Would it be possible to sub out some eggs for oil or melted butter? Or do you think it’s the coconut flour that dries it out? Perhaps a swap with protein powder? Almond flour is really a lot, I would rather not make these again and be disappointed.
I cooked mine with lots of coconut oil and topped with a homemade raspberry sauce. Still too dry. Help!
Maya | Wholesome Yum
0Hi Rachel, Was the batter too thick? The dryness can happen from the coconut flour thickening too much. It varies a bit, so the instructions say to thin out the batter with almond milk as needed. I’m sure it would be fine to add some oil or melted butter also, but wouldn’t replace anything, just add.
Wholesome Yum A
0Can we use water instead of almond milk? I’m out of it at the moment.
Maya | Wholesome Yum
0Hi Amanda, I haven’t tried but it might work. The texture might be a little different. If you have cream you could mix that with water and use that.
Wholesome Yum A
0I did use the water and it was fine. I love them.
Maya | Wholesome Yum
0Great! I’m glad they turned out!
Kristy
0For using heavy cream do you think half cream and half water would work?
Maya | Wholesome Yum
0I think it would!
Christie
0I mixed mine with whipping cream and thinned with water. These are mighty fine pancakes. Glad I went back and looked at the size as I made mine too big. Now I can divide them up better. We made sugar-free qumkuat marmalade and we are using it on the pancakes. Awesome.
Maya | Wholesome Yum
0I am so glad to hear that, Christie!
Dawn Hollis
0My husband and I really dislike the taste of coconut. Does the coconut flour add a significant coconut taste? I know it’s used for consistency mainly, so how does it affect taste in this and other things? Thanks in advance!
Maya | Wholesome Yum
0Hi Dawn, No, I don’t think it adds significant coconut taste in this recipe. I has more almond flour than coconut flour, and is for consistency, like you said.
Melissa Kreiter
0These were very good! My very picky husband loved them and asked when I was making him more. I did add a dash of cinnamon. They reminded me of a spice cake.
Maya | Wholesome Yum
0Thank you, Melissa! They are great with cinnamon.
Mika
0Hello!
I tried making this as I was ready to start making things from scratch this year. I followed your instructions to the T! I got the blanched almond flour. Had all the other ingredients. The thing is that I made the 44 batch so that I don’t have to continue to make it every day. (Dry ingredients mix) So realized that’s my fault. I made 9 servings as follows:
Servings: 9 (3″- pancakes each.)
3/4 cup – Pancake Mix
3 large – Egg
1/2 teaspoon – Vanilla Extract
1/4 cup – milk
I did not like them one bit. When you break the pancake you hear a tearing sound of an overcooked omelet and tasted like one. The pancake had little to no flavor but eggs. They were easy to flip they got fluffy but tasted nothing like I would.
So my question is what can I do to fix this pancake mix I have? (44 servings of dry ingredients) Please help, anyone?
Correction: I calculated the measurements by following the 6 servings, not 9. However, by doing so I was able to make 9 pancakes.
Maya | Wholesome Yum
0Hi Mika, Sorry it didn’t work for you, but it sounds like what you did has different ratios than the recipe. It doesn’t really round out evenly to 6 or 9 servings unfortunately. I haven’t experienced the texture you are describing but have never tried it with those ratios. If they are dry for you, you could try replacing some of the milk with melted butter or a neutral heat-safe oil (like avocado or coconut oil). Adding more vanilla or some add-ins (like blueberries or chocolate chips) can also help.
Tawny Weaver
0Help! Wondering if I am using the wrong almond flour, because mine came out…tasting not so good. Mine says almond flour/meal and they had the texture of having pieces of bran in them. Is that the wrong stuff to use? It’s all I found at the store.
Maya | Wholesome Yum
0Hi Tawny, Yes, that is the wrong kind. What you have is almond meal, which will definitely be gritty – I don’t recommend using it. You need finely ground blanched almond flour, which should be very fine and ivory in color. Costco carries it but the grocery stores in my area do not. I get it on Amazon here with free shipping.
Marcie Carlson
0Just tried these pancakes. I’ve been following a keto plan for 10 months now and I continue to search for good breakfast options. Its the only meal that I still struggle for variety and often feel like I am ‘missing’ something. I have tried other recipes which have been just OK for the moment and have continued to search for better options. The blend of coconut and almond flour seems to do the trick. I cut the recipe in half for a first try and still have plenty to reheat during the week. If they reheat well, I will be sure to make a full batch next time. Thank you so much.
Maya | Wholesome Yum
0Thank you, Marcie! I’m glad you like these.
Howard Spaulding
0I just made these and they were fantastic. A few more carbs in mine, though. That’s because my pancakes were about twice as big. Something about a 3 inch pancake just seems so tiny. I followed the recipe exactly with the exception of pancake size and I know this will not be the last time I make them. Thanks for this recipe. My wife is very happy to have pancakes back in the breakfast rotation.
Maya | Wholesome Yum
0Thank you, Howard! I’m glad you both can have pancakes for breakfast again!
Tracy Lindenmuth
0I’m new to this way of eating, I made these the other day and they were good, and guilt free as opposed to the regular pancakes, but today I got a great idea to put pumpkin in them and a little cinnamon, and it didn’t work out so well, they did taste good but were very wet, I added some more almond flour and some coconut oil to the rest of the batter an put it in a cake pan, keeping my fingers crossed that it makes like a cake, wish me luck.
Maya | Wholesome Yum
0Let me know how it turned out!
Andrea
0Delicious! Thank you! So excited to see how my Type 1 son’s body processes these! Had some turkey sausage along side. Quick question: I found them a tad dry, would you up the milk?
Thanks so much, will be back soon to try another recipe!
Maya | Wholesome Yum
0Hi Andrea, You’re welcome! You can increase the milk if you’d like, though they would likely be a little thinner. If they are dry for you, you can also add a little melted butter if you want to.
Angela
0Hi Maya,
I used your recipe as inspiration for making a small batch of Keto pancakes. I have a few substitutions to share that worked out amazingly!
– I added in some ground flax and psyllium husk (great flavour, texture, nutrients and other benefits)
– I used 11% plain Greek yogurt, olive oil and water instead of almond milk
– I used cream of tartar and baking soda as a homemade gluten free baking powder
– I made two different kinds – one sweet and one savoury. The savoury one got just salt, the sweet one got salt, Swerve, vanilla and cinnamon
They were both sooooo good! Thanks for the inspiration!
Maya | Wholesome Yum
0Thank you for sharing this, Angela! I’ll have to try some of these myself. 🙂
Aasiyah
0Love love love ❤ thank you so much for the recipe. I have been searching for a good pancake recipe that is fluffy and tasty. I have tried many but they were too eggy. I did leave out one egg and it still turned out great. My son loves it and so do I. Again thank you!!
Maya | Wholesome Yum
0Thank you! I’m glad you both like it. 🙂
Nicole
0Hi there! Im type 2 diabetic, AND my husband has celiac disease. So these pancakes are a double bonus for us. I made my first batch using all 6 eggs and my husband complained that they were very eggy. (Also that that’s half a dozen eggs for only a few pancakes) I personally loved them the original way but in an effort to be more economical I made it again cutting down to 4 eggs. I added the appropriate number of tablespoons of fairlife milk (stuff is great for cooking for diabetics) and then, I added by tablespoons to get the right consistency. That batch turned out amazingly! I’m so so very grateful for your recipe. I haven’t had pancakes in 2 years.
I also added a small amount of mini semi sweet chocolate chips, very good. I’ve made this 4 times now and I love adding cinnamon or Apple pie spice. Again, thank you so, so much.
Nicole
Maya | Wholesome Yum
0Thank you, Nicole! Adding chocolate chips sounds delicious!
Ringaringaroses
0I tried the recipe and it smelt and tasted like eggs. The texture was also grainy and came out not as fluffy. I increased the measure of baking powder, but still came out thin, like crepes. Would reducing the amount of eggs help with the egg taste and will it affect binding? Also, would you recommend mixing the almond and coconut flour with rice or buckwheat?
Maya | Wholesome Yum
0Sorry to hear that you had issues. Did you use finely ground blanched almond flour? Using a coarse almond meal is the most common cause of a grainy texture. Mine don’t come out grainy at all. I’ve never had them come out thin or crepe-like, either, so it sounds like either the quantity or type of ingredients used must have been different. I’d like to help as best I can, but it’s hard to know what happened without being in the kitchen with you. The recipe card includes links to the brands I use, which may help.
I don’t recommend reducing the number of eggs as this would change the consistency of the batter, but if you like, you can replace some of the eggs with egg whites. Don’t replace them all, though, or they will be too dense. I haven’t tried the recipe with rice or buckwheat, so can’t comment on what that would do to the recipe. It might work, but would not be paleo or low carb.
Lisa
0Meet my breakfast guests for brunch this weekend – one gluten-free, one lactose intolerant, and one on a paleo meal plan.
Meet my breakfast menu – these pancakes! I just made a trial batch before the upcoming brunch buffet – and they are fabulous – beyond fabulous in fact! You really must try them – no need to make excuses or offer disclaimers when you serve them – just put them on the table and wait for the compliments.
Thank you for this recipe – I will be making it again and again – and will have copies on hand for Sunday, because I can pretty much guarantee that everyone will want a copy.
Maya | Wholesome Yum
0Thank you, Lisa! I’m so glad you liked my recipe and it will be put to good use!
Elisa
0These are awesome! Me and my husband loved these, we are ketoers and ate these with Walden Farms Pancake Syrup. Tasted great!
Maya | Wholesome Yum
0Thank you, Elisa! I’m glad you both liked them!
Nannette Weaver
0WOW – just made these last night and they are AMAZING! I’ll admit that I’m a pretty hard-core keto dieter, very few desserts – so oftentimes a green bean will taste sweet to me (!) – but that said, I think these pancakes would still appeal to most as they are very, very good. They definitely have a lot of the sensory, and taste qualities of a real pancake, such as a lightness as well as the right texture on the outer grilled surface. The flavor is excellent too. Congrats to you Maya!
Maya | Wholesome Yum
0Thank you, Nannette!
Martha
0What measurement makes 2-3″ pancakes?
Maya | Wholesome Yum
0Hi Martha, Each pancake is approximately 1 1/2 tbsp of batter, that gets you 3″ pancakes. Is that what you were asking?
Brittney Hargrove
0Hello. I used this batter for corndog muffins and yum!!! How would I calculate the carbs for mini muffin tins of this?
Maya | Wholesome Yum
0That sounds amazing, Brittney! If you have modifications or use a muffin tin, I’d recommend entering the ingredients into an online calculator like My Fitness Pal. Then, you can enter the number of servings and it will calculate the macros for you.
Priscilla
0Thanks so much for your reply. I only buy Non-GMO canola oil from our local health food store. I wonder if adding a little to the pancake batter will increase the moisture and keep the pancakes fluffy? Or do you recommend Melt butter instead? I used to add canola oil in pancake batter made with white flour. I also use a little unsweetened apple sauce in baking sweet breads, I wonder if that will keep the pancakes moist?
Maya | Wholesome Yum
0I haven’t tried adding oil to the batter. The baking powder and milk help with fluffiness, but you could add some oil if you’d like. You could add applesauce, but this will add carbs and sugar, if that matters to you. If you do, you’ll want to reduce the almond milk a bit to make up for the extra moisture.
Priscilla
0I’ve been looking for a fluffy and moist pancake recipe made with almond and coconut flour but low carb and also reduced fat. Your recipe looks great! My husband was recently diagnosed with Type 2 diabetes and high cholesterol. I was thinking about replacing 3 of the eggs with egg whites, do you know if that will lower the fat, how many pancakes per serving and calories? I’m thinking of using Melt organic vegan butter for cooking the pancakes and topping. Do you know if that’s okay or should I use canola oil for cooking? There’s vanilla extract in the recipe, should I substitute it with something else to lower the sugar? I pinned several of your recipes on Pinterest that I’m interested in trying. Thanks for your time! 🙂
Maya | Wholesome Yum
0Thank you, Priscilla! Yes, using egg whites would lower the fat, but the pancakes would be more dense and less fluffy. You’d need to enter the ingredients into an online calculator to get nutrition info for any modifications. I’ve never used Melt Organic buttery spread, but looking at the ingredients, it should work just fine. I don’t use canola oil since it’s often GMO and has a high omega-6-to-omega-3 ratio, but it would work from a recipe perspective. I like to use grass-fed butter or ghee for the best flavor in the pancakes. Vanilla extract only contains 0.5g sugar per teaspoon, which is the amount in the entire recipe (not per serving), so omitting it wouldn’t change the nutrition info significantly. Hope that helps!
Molly
0These were not my favorite. Although I used fine almond meal, the texture was grainy. I also had to add more coconut milk to thin the batter out as I went. Everyone ate them, but I think I’ll stick with coconut flour/cream cheese pancakes.
Maya | Wholesome Yum
0Hi Molly, I think the almond meal was the problem, it can lead to a grainy texture. I recommend using fine blanched almond flour, like this one or this one. I also tested these a couple more times and you’re right, a little more milk was needed. I updated the recipe hard with the flour clarification and a little more milk. I hope you get the chance to try them that way.
Julie
0I’ve made a lot of low-carb gluten free pancakes. These are the best I’ve tried! Yum-o!!
Maya | Wholesome Yum
0Thank you, Julie! I’m glad you liked them!
Amee
0Any suggestions for egg substitutes?
Maya | Wholesome Yum
0Hi Amee, Sometimes flax eggs work to replace eggs, but I haven’t tried it for these pancakes. To make one “flax egg”, whisk a tablespoon of flax seed meal (I like golden for milder taste) with three tablespoons of water. Refrigerate for about 15 minutes, then use in the recipe. This recipe calls for 6 eggs, so you’d need to multiply that by 6 (that is, 6 tbsp flaxseed meal and 1 cup + 2 tbsp water). If you try it for these pancakes, let me know if it works!
Patty
0I was hoping to love these and prove the naysayers wrong. I don’t have sugar free syrup so I loaded them with butter, still not good. Thank you for putting it out here though for us to try!
Maya | Wholesome Yum
0Hi Patty, Sorry that these weren’t for you! I hope you’ll try another recipe and like it better. If you search, I have a few other pancake recipes. Also, I always welcome constructive criticism, so would love to hear what you didn’t like about these.
ckysmom
0YES! I just made a huge Belgium waffle using 1/3 of the recipe. 🙂
Maya | Wholesome Yum
0Yum! I’m glad to hear that worked!
Becky S.
0How do you reheat these after freezing? I’d love to know if the batter would work for waffles, too! Thanks.
Maya | Wholesome Yum
0Hi Becky,
For reheating, you can either pop them in the microwave for about a minute (give or take depending on # of pancakes), or a better way would be to reheat them in the oven. Place them on a baking sheet in a single layer, cover tightly with foil, and heat in a preheated oven at 350 F for about 10 minutes, until warm.
And yes, you can absolutely use the batter for waffles!
Sasha
0Just made these this morning. They are so so good! I added a little cinnamon and nutmeg, and they literally tasted AMAZING. Thank you for your wonderful recipe.
Maya | Wholesome Yum
0Thank you, Sasha! Cinnamon and nutmeg sound delicious!
Sally
0Hi… I need help understanding the nutrition label. I made these pancakes and they’re very good. I cut the recipe in half. So mine made six pancakes instead of 11 basically. But when I put all the ingredients in my app, even one serving was well above the information on the nutrition label. Are you using the same serving size as two 3 inch pancakes? Mine came out with 197 cal, 15.2g fat, 7.1g carb and 10.7g protein. I don’t understand how the nutrition label with the recipe is dramatically lower in all respects.
Maya | Wholesome Yum
0Hi Sally, It’s hard to tell where the difference is in calculation without seeing what your calculator shows for each ingredient. If I calculate manually and approximately, the almond flour is 160 calories per 1/4 cup, coconut flour is 120 calories per 1/4 cup, large eggs are 70 calories each, and unsweetened almond milk is 30 calories per 1/4 cup. This brings the total for the entire recipe to 1210 calories, or if you divide by 11 servings, that’s 110 calories per serving (2 pancakes). The nutrition label shows 107 calories, probably due to rounding differences. The process for adding up the entire recipe and then dividing by number of servings is similar for fat, carbs, and protein.
Monica
0I just made a batch following your instructions, and these pancakes are absolutely delicious! My batter came out really thick though, and it was really hard to make the pancakes thinner and smaller. I ended up getting 12 pancakes in total. Do you think adding more milk would improve the yield? Thank so much!
Maya | Wholesome Yum
0Thank you, Monica! The number of pancakes will vary depending on how big you make them (mine were on the smaller side). You can definitely thin out the batter with more almond milk if it’s too thick. The thickness can also vary depending on your coconut flour and how long it sits. It should be pourable, not thick – like a typical pancake batter.
Nancy
0If a serving is 2 pancakes, you should be dividing by 6 for 12 pancakes and 5 for 10 total pancakes. This is why you’re nutrition label is soo off.
I decide on recipes by the nutrition label ans this causes concern.
Dillon
0Hey, how big of a deal would it be to just make them with the coconut flour and not the almond? (I don’t have any almond flour.)
Maya | Wholesome Yum
0Hi Dillon, The recipe would need other modifications to use only coconut flour, as they are totally different. I find that combining both creates a really great texture, better than one or the other alone. I do have it on my list to create a pancake recipe with only coconut flour, though.
Cipriana
0Hi! I’m making these right now and followed to a T, but I’m getting 3 net carbs per pancake and I actually made 14 instead of 11. Why is this? I double checked all my labels.
Maya | Wholesome Yum
0Hi Cipriana, The number of pancakes will vary depending on the exact size you make them. Regarding the carbs, it might depend on your brand of almond milk (is it unsweetened, and are there any carbs in there?), and also, be sure you’re subtracting the erythritol when calculating net carbs. Hope that helps!
Laura
0Do these taste “eggy”? I find that most keto bread-type items just taste eggy. They look like the real deal, so I will give them a try but thought I’d ask before wasting ingredients Also, I am not crazy about coconut flour (I think it’s the texture.) Is it noticeable in this recipe, or does it just improve the overall texture? Thank you! And…how would you compare these keto pancakes to the cream cheese/egg variety?
Maya | Wholesome Yum
0Hi Laura,
I don’t think they taste eggy, but you could replace half the eggs with egg whites if you’re sensitive to that. (Replace 3 eggs with 6 egg whites, but keep the other 3 eggs whole.) I wouldn’t replace all the eggs with egg whites, though.
Yes, the coconut flour in the recipe improves overall texture. You can’t really taste it, and the texture is not the same as recipes using only coconut flour.
I do like cream cheese pancakes too (I have a variation with mascarpone here), but these low carb pancakes are much closer to “real” pancakes than cream cheese ones. They are thicker, more fluffy, and the texture is much closer to “real” ones.
I hope you get to try them. Let me know what you think!
April
0For me they were a little eggy. Not too bad when I added butter and some low carb syrup and ate with some sausage links though. I will definitely try the egg whites next time. Also I have learned to sift my almond flour because even though my says finely ground, was a little grainy in spots. But these came very close to me as directed so hopefully tweaking the next time will turn out great, thanks!
Cyanline
0Hello, If you have tried this recipe, could you maybe make a review? 🙂 ! I’ve been asking myself the same question about the eggy taste and coconut texture! Thanks a lot!
Maya | Wholesome Yum
0Hi Cyanline, There are lots of comments below the recipe card, many of them being reviews from people that have made them. I don’t think they taste eggy but you could replace some (not all) of the eggs with just egg whites if you’re sensitive to that. I mentioned more details on that in another comment (search the page for “egg white”). They don’t have a noticeable texture from coconut flour since it’s mixed with almond flour. Hope you’ll give them a try!
Debbie Lalonde
0You can type in 5.5 servings to cut in half and get workable measures.
Maya | Wholesome Yum
0Great tip, Debbie!
Sarah E Hall
0A little concerned… When I change the serving amount, I get ingredient measurements like 3/22 cup of Coconut flour and 3 3/11 large Eggs. How on earth am I supposed to measure that?
Maya | Wholesome Yum
0Hi Sarah, Unfortunately, not every recipe is easy to scale to any number of servings. The calculator lists the fractions to keep the ingredient ratios exactly the same, but sometimes it’s not practical to measure that way. I usually make this one as-is, and if there are extras, just freeze the rest. 🙂 If you need more servings, you can double the recipe (enter 22 servings) to keep the amounts easy to measure.
vicschick
0Oh my goodness I tried these this morning and added a handful of blueberries. These were delicious. Very fluffy and tasty! Great recipe.
Maya | Wholesome Yum
0Thank you! I love adding blueberries, too.
Ashley
0Can the batter be saved for a later use once mixed?
Maya | Wholesome Yum
0Hi Ashley, You can pre-mix the dry ingredients in advance – this mixture can be stored for a long time. But, don’t add the wet ingredients (eggs and milk) until right before cooking. The baking powder will start to react as soon as the wet ingredients are added, and its effects will diminish if it sits for a long time.
Syeda
0Do they come out like crepe thin due to the 6 eggs?
Maya | Wholesome Yum
0Hi Syeda, No, these are not crepe thin. Coconut flour is very absorbent, so the batter doesn’t come out too thin. They are a typical fluffy pancake thickness/texture (you can see the thickness in the pictures). If you’re looking for crepes, I have this low carb crepes recipe that’s pretty popular.
Carrie Hoffman
0What kind of syrup do you use?
Maya | Wholesome Yum
0Hi Carrie, I like to make my own sugar-free syrup using the recipe here.
Alice Yucht
0Would this recipe work for waffles?
Maya | Wholesome Yum
0Hi Alice, I haven’t tried that yet, but I think it should. Let me know how it goes if you try it!
Sharon
0It makes beautiful waffles
Wisknitcat
0Hi I love this recipe. To avoid portion size questions I weighed the entire batch post cooking (354 grams). I entered all ingredients into MyFitnessPal and do the calculations based on 354 gram servings. I weigh what I eat and put in the number of grams x the macro count per gram. That way when I grab a small one for a snack I can calculate my macros out. I know the count is a little high based on any batter left on the sides of the bowl but not worried about being over in count vs consumption. To double check I also entered 6 total servings but I got 193 kcal 16.4 fat 2.1 net carbs per serving. This calculation is based on your revised recipe. Is it possible your old recipe nutrition info is still in there?
Wisknitcat
0Oops continued from my earlier post not sure why my calculations come out 193kcal 16.4 fat 2.1 net carbs based on total of 6 servings and the recipe info gives 271kcal 23 fat g, 4 net carbs for 6 total servings?? My calculations were based on new recipe using MyFitnessPal
Wisknitcat
0*calculations per each serving with batch making 6 servings
Maya | Wholesome Yum
0Thank you, I’m glad you liked the recipe! It’s hard to tell where the difference in calculations might be, but the number you came up with sounds like it might not be including the avocado oil? It looks like you got similar values for net carbs, but your fat and calorie numbers are lower. The nutrition info on the recipe card is for the updated recipe including avocado oil.