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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 &Â 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?
Sure, I make almond flour pancakes all the time. And I’ve made coconut flour cream cheese pancakes before too, which are now posted by popular demand.
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. Â 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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RECIPE CARD
Keto Low Carb Pancakes with Almond Flour and Coconut Flour - Paleo, Gluten-free
Recipe Video
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Instructions
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.
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Recipe Notes
- 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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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901 Comments
Denise
So delicious!!!
John
I followed this recipe precisely and it turned out like thin soup. Totally incorrect. Had to correct with more flour etc.
Wholesome Yum M
Hi John, Coconut flour is very absorbent and will thicken the batter a lot. If your pancake batter is too thin, let it sit for 5 minutes to let the coconut flour thicken it. If it’s still too thin after 5 minutes, then feel free to add a small amount of almond flour to thicken it.
Jackie
So good! Thank you for the amazing recipe!
Ellie
Another winner Maya! Since I hadn’t made these before, I halved the recipe and used 2 eggs. On a whim, I also switched my regular erythritol for a brown sugar version and threw in a sprinkle of cinnamon. The French toast craving was real this morning! Boy was it a mistake to half the recipe! These were soooo good! Next time, I’ll make a full batch so we have some leftovers.
Karen
do these freeze well?
Wholesome Yum M
Hi Karen, Yes, these freeze great! Be sure to use parchment between the layers, or par freeze them flat before storing them in a freezer-safe container. This will keep your pancakes from sticking together.
Ruth White
Low carb yes but how many carbs in a serving? I am Type 1 diabetic and need to count carbs.
Wholesome Yum M
Hi Ruth, There are 3 net carbs per serving. A serving is 2 3″ pancakes.
Candace Cahill
No idea why I’m having trouble here. Decided to make these this morning and followed exactly (the new recipe). It was too dry so I ended up probably adding at least a half cup almond milk.
They’ve been on the griddle now for almost 10 minutes on a medium flame. Anytime I try and flip the ey mush up. They’ve browned but fall apart?
Wholesome Yum M
Hi Candace, Did you add the eggs? The batter shouldn’t be dry.
Christine
Delicious!
Danielle
First thank you for your fantastic recipes and web site! I am new to keto and exploring a lot. I made the pancakes for 6 servings, but used 4 eggs instead of 5 (I hate keto stuff that tastes omeletty, unless it’s an omelette) and upped the baking powder by ¼ tsp extra to compensate. I still got 12 pancakes of 3-3.5″ each. I also added a scant ½ cup of wild blueberries (6 net carb gms /1/2 cup, due to more fiber) which only adds 1 gm carb/serving of a very healthy food. It felt luxurious! I was worried that 2 of those size pancakes wouldn’t be enough–but actually they are more filling than they look. Ate 1 serving and froze the rest for future fuss-free breakfasts. Wholesome and Yum!
Nadege
On their own they are awesome but a game changer was when I used them as a base for something savory. The sweetness really comes through. Yesterday I had it with fried green tomatoes and eggs but my favorite is to broil one pancake with some tuna salad and shredded cheese on top, BEST thing EVER! Almost takes like I added maple syrup on top.
Thank you!
Jojo
Honestly I’m new to Keto. Since last week and haven’t made it a full day without sugar or something not on the menu. But I made these pancakes. The first batch of 3 3-inches came out good. As time went on the inside wasn’t cooking. I adjusted temp. But couldn’t get them right again. Does the batter change after a few minutes? Mine did. It just kept getting thicker and thicker.
Wholesome Yum M
Hi Jojo, Coconut flour is very absorbent. The longer the mixture sits, the thicker it will get. It is best to cook these pancakes all at one time and not let the batter sit for too long. This will likely mean waiting until you have run through your batter before sitting down to breakfast. If your batter gets too thick while you are cooking a batch of pancakes, you can thin the remaining batter with a small amount of almond milk.
Stephanie
Best low carb pancake recipe I’ve tried.
Coy
I am wondering how many servings the entire batch contains? The “one” serving at the bottom of the recipe wouldn’t be correct for calories if it were just one serving.
Wholesome Yum M
Hi Coy, This recipe makes 6 servings. The serving yield and single-serving size is given in the recipe card.
Jenni
Love this recipe! I’ve tried a bunch of other recipes, and premade mixes, and Maya’s recipe is by far the best that I’ve found for keto pancakes, a total breakfast game changer. The recipe as is makes 10 waffles which lowers the carb count even more!
Deborah Dawson
I made these yesterday as I’ve just started Keto and was struggling with what to have for breakfast, I made a rhubarb sauce sweetened with monk fruit to go on top with a little whipped cream, very satisfying and very easy to make. Thank you for the recipe
Frank Quither
Hello, I absolutely loved these. I accidentally mismeasured the coconut flour: I was making half of your recipe volume but accidentally measured out the full quantity of coconut flour, but added a wee bit more Almond Milk once I realised and they came out wonderfully. Great recipe, another to add to my growing list of Keto go-to’s.
Tim
Best recipe we have tried. Holds up very well and tastes fantastic. It has been our go to pancake recipe for a while now and they have been perfect every time. Today we made them without sweetener and used mini cakes as the base for some smoked salmon, cream cheese & caper bites.
Scott Byington
I’m sorry but this didn’t taste very good and did not hold up very well. I had some ladies, who do not cook very much, ask me to make this for them. Some foods are just not very good the KETO way. However, we only know by trying. Thank you. Nothing will every improve if we do not try.
Matt
You have some great recipes on this site. Alas, I can’t take the intrusive advertising any longer. I tried to read this on my iPad and it wouldn’t stop animating, movies covering the ingredients, etc. I know you need to make money on ads, but please tone it down or re-arrange. It’s impossible.
Wholesome Yum M
Hi Matt, Thank you for your feedback. I do have an ad-free version of the website available here.
Audra Winder
Do you have the nutrients by gram of cooked pancake?
Wholesome Yum M
Hi Audra, I’m sorry, I don’t have that information.
Veronica S
Wow this is a Keto Keeper!!! Turned out so much like real pancakes my kids scarfed them down too. I made some blueberry sauce on top and amazing. Thank you!
Angie
My honest opinion: following the latest recipe, it made some nice fluffy pancakes! The texture was nice and the fluff was nice! Unfortunately for me the taste was really bad. I think for me it just tastes like an omelet so My mind was really thrown off since it was more egg and less sweet. I don’t know what the solution would be, but sadly if I eat pancakes I’ll probably have to stick to regular pancakes since it looks like all Keto recipes call for a lot of eggs.
Wholesome Yum M
Hi Angie, Sorry these didn’t work out for you. I have several other pancake recipes you can try on the blog. I suggest starting with this one for Easy Keto Almond Flour Pancakes, which only uses 2 eggs.
Danielle
Hi Angie,
I tried the 6 serving (= 12 pancakes) recipe with one less egg and it came out great. I added extra baking powder to help with the rise. See my post from Sept 25th above. 🙂 Very yummy and not too eggy.
Matt
This is my go to recipe for pancakes, which I have most weekends. It’s super-versatile and holds up with minor changes! Sometimes when I am out of coconut flour, I swap in more almond and frequently top off the batter with a scoop of protein powder and then add more liquid (usually soy or almond)!
Alexandra Murray
Waste of good ingredients. I’m a pretty good cook but, with doubt, put my trust in the recipe. Keeping to the ingredients (which in the ingredients list, of 6 ingredients, there are in fact 8 and eggs are not on the list, only in the after notes) I had a bowl of ‘crumble’. Added more fluid. The mixture was still putty-like but in the pan went fluid. Chucked everything out.
Wholesome Yum M
Hi Alexandra, I am sorry this recipe didn’t turn out as expected. This recipe actually calls for 5 eggs in the recipe card. I hope you decide to try the recipe again using eggs.
Sherry schmidt
I really like this recipe easy and tasty this will be in my keto faves
Linda
Absolutely delicious. I used only 3 eggs and added a little extra milk. Light and fluffy pancakes. Will definitely make it again.
Laura
Waste of ingredients. Ends up like a crumbled sponge in the pan. 9 tries using the exact measurements.
Wholesome Yum M
Hi Laura, I am sorry these didn’t work out for you. Did you use the correct amount of eggs? They play a huge part in binding the recipe together.
Mary
Thank you for sharing this recipe, love it very much! I enjoy cooking but don’t do it all the time so I usually end up making a mistake here or there but this recipe was great and so easy to follow, exactly what I was looking for. I did substitute olive oil for the avocado oil and powdered monk fruit for the sweetener because it is what I had on hand and still turned out great! Great tips with covering the batter and precise flipping times. My husband has had success with keto diet but misses the pancakes, he loved the taste of these!
Pam Kuepper
I had to alter the ingredients to what I had on hand…psyllium husk, almond oil instead of baking powder and avocado oil. But they were a great start to my keto day! I topped them pecans and sugar free syrup. Yum!
Wholesome Yum M
Hi Pam, I’m so glad these worked out for you. Just know that psyllium husk isn’t a replacement for baking powder. These ingredients do not do the same things, so I wouldn’t try making this swap with a different recipe. Remember to pick up some baking powder on your next grocery trip! Best wishes!
Makula
Really enjoyed making these pancakes. I did make a couple of tweaks such as adding 1/4tsp xanthum gum and 1/2 tsp cinnamon. Pancakes were light and fluffy even the following day . Would definitely recommend it. Got 10 pancakes.
A
These were excellent, great recipe!
Jennifer Layton
This recipe has been my new go-to when I want to actually cook breakfast! I’m obsessed and everyone that’s tried them, loves them! Love love love! Thank you!!
Rose
A question regarding the quantities, if I want to do 1.5 recipes, would I need to put 8 eggs or could i use 7 and then just add a bit more milk?
Wholesome Yum M
Hi Rose, I would round the number up to 8 eggs. Enjoy!
Brenda L Smitherman
We just made these. We have tried MANY lower carb pancake recipes, as the pre-made mixes are very expensive. A lot of the other recipes are mostly eggs and end up tasting like scrambled eggs with syrup YUK. These DON’T – yay! LOVED these. They do have a different mouthfeel, but that is to be expected, they smell like funnel cake while cooking, I used regular milk and canola oil in addition to recipe ingredients I used 1 TBS splenda because I like sweeter than erythritol can give me other than that followed recipe. Used a griddle heated at 300 until mixed then turned down to 250 they came out perfect! Made my husband’s batch first, I noticed that due to the wait time between batches that mine were fluffier. The next time I make them(which won’t be long) I will let the mix sit for a bit. I love that these don’t taste “eggy” truly amazing recipe thanks so much for great food. P.S. my husband was sad when he was done because he was done, that means they were awesome thanks again!
Rachel
This is an awesome recipe! I’m new to eating keto and was pleasantly surprised at how delicious these pancakes turned out!!! Even my husband, who is not a fan of many healthy foods, loves these pancakes! Thanks so much for testing and sharing!
Audrey
Very good recipe. Best I’ve tried. However, this website it impossible with all the pop ups. The page jumps around so bad and if you put it in read mode you can’t see the ingredients. I First used safari and it was better with Brave. But I almost gave up! Wondering if there’s any way you can fix that. I’m sure people HAVE given up. Thanks.
Wholesome Yum M
Hi Audrey, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Nikki
I have trouble with the ads as well, but I just pull up the print version and it solves the issue! I love your site so much, it’s worth the extra step. Yay for an upcoming ad-free version! Thank you for all the effort you put into making this an amazing resource!
Hug
Laura
These are great!!! I actually only used 4 eggs for the recipe and it came out fine. I also used granulated Monk Fruit (my favorite sweetener) I didn’t have any keto friendly syrup, but i had some keto jam and butter… Definitely hit the spot for me!
[The thing about keto recipes is that you can’t expect them to taste like the full of sugar and full of flour type of goodies we’re used to! Lol! Almond flour is naturally more gritty and hearty]
Anywho… phenomenal recipe! Thanks for sharing
Maria
Great base recipe. I customized by adding blueberries to batter and also substituted eggs for applesauce bc I’m egg free. Lastly topped cakes with shredded coconut and decided to bake for 20 min at 380 degrees in my convection oven bc the batter was a bit wet and didn’t heat evenly without the eggs. Delicious!
Carolyn W.
Followed recipe exactly using all optional ingredients. The pancakes were excellent! Thanks for the recipe. I didn’t have as much luck with the maple syrup recipe, but the pancakes were so good, it didn’t matter.
Denae
This was too eggy for me. My husband loved them…but he also eats omelets every day. It was like egg loaf I do however think the recipe is versatile which is why I’m giving it 4 stars. If you toast the pancake with brown sugar swerve, you could probably have a nice golden crust and it would be the perfect french toast. Orrr you could leave out the sugar and vanilla and pour it in a glass pan with onions, sausage, bell peppers and cheese and have a nice savory egg dish.
Yulia
This is one of the best keto pancake recipe I ever tried. They are simply amazing, so delicious and come out so gorgeous like on a picture, with very little hassle. Thank you so much for this recipe.
Karina Macalintal
Hey! I just tried making them awhile ago and it taste great but I wanted to know how serving size is calculated? Do you mean per pancake or the whole batch? Or how many pancakes is the serving size?
Wholesome Yum M
Hi Karina, This recipe makes 6 servings. Each serving is 2 3″ pancakes. I hope this helps.
Danette Hardy
Hi. In your recipe notes, you state that you reduced the eggs nu one bit I don’t see any eggs in the recipe. Did you omit them completely?
Wholesome Yum M
Hi Danette, This recipe calls for 5 eggs. It the 5th ingredient down from the top. I hope this helps!
Danette Hardy
I totally overlooked that like 10 times. I just used four after reading comments but will use 5 next time. Thanks for your response! They were good.
Fran
This recipe has a lot of positive reviews but for me it didn’t work. The coconut flour completely ruined this recipe… it turned into a super thick and chewy paste… it pissed me off right in the morning when I was excited to have some pancakes but I had to eat something else after such a disaster… I’ve done other pancakes recipes similar to this one but skipping the coconut flour to get a softer texture.
Wholesome Yum M
Hi Fran, I’m sorry these pancakes didn’t turn out as expected. Coconut flour is very absorbent and will thicken any mixture quite a lot. With that said – add enough almond milk to thin the batter to the correct consistency and it will probably still work fine.
Amanda
I want to make a bunch of dry mix and when I want pancakes, just measure out one or two pancakes’ worth of dry ingredients and add almond milk. Do you think this recipe would work without eggs? Thanks!
Wholesome Yum M
Hi Amanda, No, this recipe needs the eggs. If you are interested in creating a dry mix, check out this recipe where I talk about making a dry mix and then how to use it to make 2 servings at a time: Keto Almond Flour Pancakes.
Michael Mounter
I have a problem with food, I like it too much. And I LOVE pancakes! I’ve made this recipe maybe 10 times now and it’s perfect every time. BUT! You must be exact or it probably won’t turn out well. Follow the directions, measure for measure! And then I threw in some chocolate chips this last batch and it’s like a piece of heaven. I found this by chance a few months ago and really have enjoyed. I love pancakes, muffins, etc. Do you have a muffin recipe or any other “low carb” snack recipe?
Wholesome Yum M
Hi Michael, Welcome! Yes, I have a whole section of snacks on the website. Go to the top banner and hover over “Recipes.” A drop-down menu will appear. On the bottom left of the drop-down is a section called “snacks.” If you are looking specifically for muffins, then click on the “breakfast” category. Enjoy!
JoAnn
Best pancake recipe ever….I have tried a lot of keto pancake recipes and was let down every time…this recipe is a keeper thank you so much….love it
Aithnea
Thanks for this! I didn’t have coconut flour so I tried to use psyllium husk powder (PHP). The texture was slightly off (too floppy) when I did that, so I was wondering if you knew whether it is possible to use PHP instead of coconut flour and if so, what’s the conversion? Also a good question as a friend of mine is allergic to coconut flour, so this might also help in that instance. Thanks so much!
Maya | Wholesome Yum
Hi Aithnea, I don’t recommend substituting coconut flour with psyllium husk powder, it’s not really a substitute. If you don’t have or don’t want to use coconut flour, I have a recipe for almond flour pancakes that doesn’t have any coconut.