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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
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
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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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1,150 Comments
Caroline Whyman
0I have tried many low carb pancake recipes with almond and coconut flour. They are mostly dull and don’t cook well.
This one tops them all!
IT WORKS every time. I used an electric whisk to introduce some air bubbles.
I also used a tablespoonful for each pancake.
Sylvie
0Found my favorite from now on. 1st pancakes that we like. They are easy to flip as well
thank you
Mary
0I followed your new recipe but substituted skim milk for almond milk, canola oil for avocado oil. The batter consistency looked just like in your video. My 2 1/2″ to 3″ pancakes look just like your pictures and taste DELICIOUS! They don’t even need syrup – ate mine with blueberries.
Christina
0The batter is really heavy hard time flipping not sure if I did something wrong? I don’t think I did.
Wholesome Yum M
0Hi Christina, Did you check out the video in the recipe card? That may help you decide if the batter is too thick or not.
Loye phill
0the taste is really good, it’s not as smooth as a regular pancake, and I did adjust the recipe to 3 eggs, and use Truvia brown blend. I did have to put a lot more almond milk because it kept thickening up on me. But I do think I’ll get better at it. 1 wk into keto and am kind of easing my way into it.
Thank you for the recipe and by the way, I just ate it by itself the taste was that good didn’t need any syrup.
Denise
0So delicious!!!
John
0I followed this recipe precisely and it turned out like thin soup. Totally incorrect. Had to correct with more flour etc.
Wholesome Yum M
0Hi 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
0So good! Thank you for the amazing recipe!
Ellie
0Another 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
0do these freeze well?
Wholesome Yum M
0Hi 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.
Kosi
0Hi please is it all the 6 pancakes that sum up 268 calories or each
Wholesome Yum M
0Hi Kosi, The nutrition facts are given per serving. A serving size is 2 3-inch pancakes. I hope that helps!
Ruth White
0Low carb yes but how many carbs in a serving? I am Type 1 diabetic and need to count carbs.
Wholesome Yum M
0Hi Ruth, There are 3 net carbs per serving. A serving is 2 3″ pancakes.
Candace Cahill
0No 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
0Hi Candace, Did you add the eggs? The batter shouldn’t be dry.
Christine
0Delicious!
Danielle
0First thank you for your fantastic recipes and website! I am new to keto and exploring a lot. I made the pancakes for 6 servings, but used 4 eggs instead of 5 (I don’t like 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
0On 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
0Honestly 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
0Hi 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
0Best low carb pancake recipe I’ve tried.
Coy
0I 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
0Hi Coy, This recipe makes 6 servings. The serving yield and single-serving size is given in the recipe card.
Jenni
0Love 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
0I 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
0Hello, 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
0Best 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
0I’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
0You 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
0Hi Matt, Thank you for your feedback. I do have an ad-free version of the website available here.
Audra Winder
0Do you have the nutrients by gram of cooked pancake?
Wholesome Yum M
0Hi Audra, I’m sorry, I don’t have that information.
Veronica S
0Wow 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
0My 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
0Hi 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
0Hi 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
0This 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
0Waste 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
0Hi 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
0I really like this recipe easy and tasty this will be in my keto faves
Linda
0Absolutely delicious. I used only 3 eggs and added a little extra milk. Light and fluffy pancakes. Will definitely make it again.
Laura
0Waste of ingredients. Ends up like a crumbled sponge in the pan. 9 tries using the exact measurements.
Wholesome Yum M
0Hi 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
0Thank 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
0I 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
0Hi 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
0Really 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
0These were excellent, great recipe!
Monica Lundrigan
0Do you have an option without coconut flour?
Wholesome Yum M
0Hi Monica, Yes, I do! Try these Almond Flour Pancakes.
Jennifer Layton
0This 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
0A 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
0Hi Rose, I would round the number up to 8 eggs. Enjoy!
Brenda L Smitherman
0We 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
0This 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
0Very 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
0Hi 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
0I 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
0These 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
0Great 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.
0Followed 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
0This 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
0This 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
0Hey! 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
0Hi Karina, This recipe makes 6 servings. Each serving is 2 3″ pancakes. I hope this helps.
Danette Hardy
0Hi. 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
0Hi Danette, This recipe calls for 5 eggs. It the 5th ingredient down from the top. I hope this helps!
Danette Hardy
0I 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
0This 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
0Hi 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.
Wholesome Yum A
0I 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
0Hi 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
0I 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
0Hi 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 tap on the “breakfast” category. Enjoy!
JoAnn
0Best 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
0Thanks 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
0Hi 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.