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As a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose keto low carb pancakes recipe has been on my list for quite some time.
Almond Flour Pancakes & Coconut Flour Pancakes Combined
I had a hard time deciding which low carb flour to use. Then, it dawned on me. I love combining almond flour and coconut flour in low carb dessert recipes, so why not pancakes, right?
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. 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 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.
And what about fillings? I’m totally throwing some chocolate chips into the batter next time… or maybe some blueberries… or even chopped nuts. Aaaah, so many possibilities.
No matter what variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe. And with the latest minor update, they are even better. Totally irresistable keto pancakes!
Tools To Make Low Carb Easy Pancakes:
Click the links below to see the items used to make this recipe.
- Pancake Griddle Pan – You definitely need a nonstick griddle pan to make these pancakes.
- Large Mixing Bowl – This large mixing bowl has a spout for pouring your pancakes into the pan.
- Whisk for Mixing – Mixing your ingredients together for these keto pancakes is easy with this whisk.
Keto Low Carb Pancakes Recipe with Almond Flour & Coconut Flour:
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Keto Low Carb Pancakes with Almond Flour and Coconut Flour - Paleo, Gluten-free
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Click on the times in the instructions below to start a kitchen timer while you cook.
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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".)
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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
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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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996 Comments
Elizabeth Robinson
I was raised loving sourdough bread, Croissants etc., and sweet butter however three of my many allergies are wheat, corn, and rice. Needless to say, I have suffered as I would give in and eat something I knew I couldn’t as I would feel deprived and really craved the bread items.
Then I discovered keto and today I discovered your pancake recipe!!!! I cannot wait to make them. Thank you for all your hard work it is much appreciated, Elizabeth
T
Sooooooo Goooooood! I’ve made this recipe two times in the past two days. I used banana extract instead of vanilla. I added Lily’s milk chocolate baking chips to the batter. I used sugar free maple syrup and sprinkled pecan pieces on top. Thank you for all of the time and effort that you put into your recipes : )
Richelle
Made these this morning, with 3T of allulose as the sweetener, and they were HEAVENLY!!! Made them in my well-seasoned cast iron. They don’t crumble, the batter consistency was PERFECT following the recipe exactly… pancake-making win! Thank you! I’m going to mix up a few batches of the dry ingredients and store them for easy grab-and-dump Saturday mornings. 10/10!
Mapula
ABSOLUTELY PERFECT deliciousness….Fluffy, thick, melt in your mouth pancakes. Only used 1 tbsp erythritol+stevia+garcinia blend and also added 1/4 cup Salted Caramel Olimp Whey Protein Powder and some Chocolate Chips. AMAZING .Thank you
Diane
I loved these pancakes! Decedent.
typhanei
Hey, these are AWESOME!! My first bag of almond flour & these were great! My mate & I have been doing Keto/LoCarb/Paleo/Atkins for a while using coconut and flax but wanted to try the almond…my hubby’s a pancake addict & he loved them! Nice and fluffy; recipe is just right to be flexible in serving size/portions too! Thanks! Awesome job!
Katharina Bitterman
These are super yummy and were quick and easy to make. I didn’t have avocado oil, so used coconut oil. I had previously made the almond flour pancakes in your cookbook, but like these better due to the addition of coconut flour (they were easier to flip, too!). Thanks so much for all of your fabulous recipes! ☺️
Charlene Budhrani
My go to keto pancake recipe!
Karen
Oh my word! I made Chaffles in my mini Dash with this recipe. Even my husband who does WW loved them. Grandkids ate them up. This recipe is a keeper! Thinking about a Chaffee dessert with this too. Thank you, thank you.
Tammie
Oh.My.GOSH!!! These were SOOOO delicious!!! I made them exactly as directed, adding a little milk when the batter seemed too thick, and even the one I burned was delicious! So thick and fluffy, with the most incredibly satisfying texture! And so easy to make, too——this is definitely going to be a recipe I use again and again! Thank you so much!
Tammie Giles
Update: I’ve made this recipe several times since I posted my original comment, and I have discovered that these pancakes don’t even need syrup (or heat)!!! I store them in the fridge, and take them out and eat them cold straight from the bag. They are just SO GOOD!!! I’m kind of obsessed….
Thank you again, for making the keto lifestyle so easy and yummy!
MR MICHAEL BEALING
As a Brit who is trying (often in vain) to lose a bit of weight via Keto , I absolutely loved this recipe. Since we came back from our trip of the US South a few years ago I have tried to replicate (Keto or otherwise) the sensational pancakes we enjoyed in Nashville and elsewhere, and these are by far the closest. AND THEY AIN’T TOO NAUGHTY !!! Brits usually prefer the crepe/french style pancakes, but we fell in love with American fluffy Buttermilk versions, and this recipe is a very good recipe to relive some great meals.
Thank you. Mike & Kate, Kent England, UK
Helen Howard
Sorry but I did not have a good experience. I substituted Flaxseed meal for eggs. My battery looked fine but it wouldn’t cook like pancake. It wouldn’t brown, wouldn’t hold together, like cooking cooked oatmeal.
Wholesome Yum M
Hi Helen, Sorry this recipe didn’t turn out as expected. It may be worth noting that a flax egg can really only substitute a recipe with 1-2 eggs, 5 is too many eggs for the recipe to work. This is unfortunately why the recipe didn’t turn out well. I hope you decide to give it a try again with the eggs.
Tina Irvin
I really liked the flavor of these and the way they puff up but still a bit grainy. Awesome taste though.
Carly P
So good! The first round I forgot to add the almond milk (OOPS) and they were very thick but still delicious! When I noticed I forgot the milk, I added the almond milk and they turned out exactly like normal pancakes! Yummy. Thanks
Jim
These were excellent. I added strawberries for a topping. No syrup needed.
Lory
I tried this and my pancake crumbles as I flipped it over. Any tips? Thanks.
Wholesome Yum M
Hi Lory, You may want to try turning down the heat and letting them cook longer in the skillet. Also, if you are looking for a coconut flour that produces consistent results (not overly dry or crumbly) then you will want to try Wholesome Yum Coconut Flour.
Tami
The taste was great but the batter was too thick not pourable at all I would appreciate feedback as to what I did wrong I will definitely have them again.
Wholesome Yum M
Hi Tami, You can add a little more almond milk to the recipe to get the correct pourable consistency. I talk about that in the first step of the recipe card. Just be careful not to add too much liquid.
Andrea
Most regular pancake recipes I’ve made call for melted butter in the mix. Could I use meted butter rather than an oil? Or melted coconut oil If I don’t have anything else?
Wholesome Yum M
Hi Andrea, Butter will work fine in the recipe. Enjoy!
Cassie Pearson
I’m allergic to avocados (I’m going to assume to oil too. This makes my keto’ing..a struggle!) This recipe alone shows I can trust you can you PLEASE suggest a neutral oil that is not olive. Corn, etc? I would forever be grateful
Wholesome Yum M
Hi Cassie, The best alternative to avocado oil is coconut oil. You can get a refined version that does not have a strong coconut flavor. I don’t recommend using corn oil.
Kristen Brown
Hi, can I use olive or coconut oil instead of avocado?
Wholesome Yum M
Hi Kristen, Yes that will work just fine.
Jeff Shearer
Respectful of the fact that keto recipes are more difficult than others, this one was a disappointment.
When I saw five eggs in a pancake recipe, that looks more like a waffle mix to me, but I stuck with the specific ingredients and directions.
These were hard to flip without it the upside falling apart, or it looked like a corrugated roof once it was flipped.
As for the taste, pretty nondescript.
Wholesome Yum M
Hi Jeff, Sorry this recipe didn’t turn out as expected. The coconut flour helps to thicken the batter to the correct consistency. If your batter was runny, it likely needed to rest for 5-10 minutes for the batter to thicken.
Rebecca Stiles
These are delicious!! Thank you for bringing some comfort food to my keto life. 🙂
Question, do you think the batter would save in the fridge overnight?
Wholesome Yum M
Hi Rebecca, It’s best to make the whole batch of pancakes at once and then reheat them as needed. If they are stored overnight, the baking powder will react in the fridge and they won’t rise during the cooking process.
Jennifer Coleman
I am on a SIBO diet and getting very tired and bored with eggs. I saw this recipe and decided to try it. I am a pancake addict and always make mine from scratch. I didn’t have any sweetener, so I added a mashed banana. While I know this adds to the carb count, better than sugar. These pancakes were light and fluffy, with a hint of coconut from the flour. They almost taste like they have corn meal in them. I really like them and I felt like I was more than satisfied for my pancake fix. Definitely a keeper.
Kelly Williams-El’Amin
These were good! Not too eggy like so many recipe. Wish i could share my pics they were beautiful
Wholesome Yum M
Hi Kelly, I would love to see your pictures on the Facebook page!
Stephanie
Absolutely delicious, thank you for this recipe!
Ruby Stangl
It wasn’t bad and it tasted quite good, but 5 eggs were too much and it was grainy. Maybe do equal parts flour. Any person starting keto should maybe do a different recipe with fewer eggs and less flour. But other than that it was good. I made them for my mom because she was just starting keto. So it was quite fun to experiment.
Wholesome Yum M
Hi Ruby, Thanks for the feedback. I’m glad you enjoyed them! Keto baking is quite different from traditional baking, so changing the number of eggs or amount of flour isn’t so simple. For best results, I recommend following the recipe or finding a different one you may like better, like these Coconut Flour Cream Cheese Pancakes.
Keto_expedition
Great!!! The best I found so far
Romaine
I followed the recipe to a T and it was so light and fluffy. If I wasn’t doing keto I would still make this my go to recipe for pancakes. Thank you for all the great recipes!
Jean
These were really good! I make plantain pancakes with a similar recipe, but of course they’re not keto for my husband. I only had coconut oil and when I mixed it with eggs and milk it got solidified in pieces. I microwaved it on low for a few seconds and since the batter seemed thick, I added a Tbs of warm water. That did the trick I used a hand mixer and it came to a nice consistency. Definitely mix the dry ingredients separately and add in. Next time I will add some cinnamon for more flavor. The texture was great, not too dry and not too eggy. They were thin but held together well. A great basic recipe that you can do a lot with to customize!
Kimberly Ramos
Hi I haven’t made this yet. But before I do I Have a coconut almond flour blend how many cups do you recommend?
Wholesome Yum M
Hi Kimberly, Unfortunately, I don’t know the ratio of almond to coconut flour in your blend, so I cannot tell you how much of your flour blend to use.
Kimberley Schilling
Really enjoyed. May like even more than traditional
Kathleen
Hi, new to keto. Why isn’t regular old vegetable oil recommended instead of avocado oil?
Wholesome Yum M
Hi Kathleen, Vegetable seed oils are usually highly processed and made of GMO grains and seeds. These are not ideal for a clean keto diet and should be avoided.
Heather
I always make cream cheese pancakes, but today I tried these, and they were delicious! I added a few Lily’s mint chocolate chips to some, a few blueberries to some and left some plain, so I could put some strawberries and fresh whipped whipping cream on them. So delicious!
Eric
This recipe was pretty tasty, but to get a consistency anywhere near regular pancake batter, I had use probably 2-3x as much milk, double the oil and an extra egg and it still came out very thick. Perhaps my coconut flour is too absorbent? The taste was pretty good. I added a couple blueberries to each pancake and that was a treat. 😀
Wholesome Yum M
Hi Eric, Yes, coconut flour brands can vary a bit, but they are all very absorbent. Some brands take longer than others to thicken. This is the coconut flour brand I use and recommend.
Dave
Tried this recipe today and generally it worked out pretty well. I followed the instructions, and used coconut oil to grease the pan. I did use the lesser of the 2-3 tsp of sweetener though, which was a mistake. Some observations that may be useful:
1) Use powdered swerve or monkfruit – I used the granular monkfruit/erithrytol and the texture was grainy and the taste was not as sweet as I would have liked;
2) Mix the wet and dry ingredients separately, then whisk them together and let sit for about 20-30 minutes. The batter was so much better and the pancakes fluffier in the last ones made vs the first ones.
3) Krisda or similarly stevia sweetened chocolate chips along with ground cinnamon gave these pancakes much needed flavour. I found without them, some bites were more “eggy” and others more bland.
Ultimately, if you follow the instructions here you will get the same consistency and fluffiness of a regular pancake which is remarkable in itself. I think some trial and error is needed to get the taste just right, but those are minor tweaks.
freedomhaze
We loved our pancakes this morning less one egg!
They came out just beautiful
Next time will add some cinnamon : )
Thank you for all you do!
Jackie
A great recipe! I used to make make breakfast muffins. I got 12 using 1/4 cup of batter per cupcake. Baked at 350. Delicious.
Tara
Absolutely delicious!! Was just what my craving asked for. Made exactly as written except I didn’t have avacodo oil so I substituted olive oil. Turned out fluffy and my son couldn’t tell the difference! Thanks. This is a new staple in our home!
CM
I love this recipe; FYI I add some cinnamon when I make it.
Twila Collins
One of the best Keto pancake recipes ever! I add chopped walnuts too.
Lyne S.
Amazing! Excellent flavor & great mouth feel. I feel like these will take me through my busy day! Even my non-keto boyfriend loved them.
Thank you for sharing this wonderful recipe, and for all that you do! You are always my go-to for awesome recipes!
Kevin H
These are the best keto pancakes by far! Thank you for posting this great recipe.
Imen
Awful! Tried it twice, it doesn’t work. I won’t reiterate all the unhappy comments here because they’re all true, this recipe should be withdrawn. Two attempts resulted in a massive waste of ingredients.
Wholesome Yum M
Hi Imen, I am sorry this recipe didn’t turn out as expected. Did you add the eggs? They are commonly overlooked in the recipe card.
JACKIE BEE
OMG! This is the BEST keto pancake recipe ever. My hubby said “I didn’t think I was gonna like ’em, but wow! They are tasty and filling!”
Thank you for this recipe. I did make as is, but with a minor tweak, as I was fearful it would taste eggy, so I added 1 TBSP pumpkin puree to the milk. Wow, so good.
Zaklina Jovanoska
Im not sure about serving size, it says 6 but 2, 3″ pancakes, so dont know.
I ate four with almond butter abd a few berries so it is what it is. They are filling.
Will fteeze the others.
Thanks
Wholesome Yum M
Hi Zaklina, Sorry about the confusion. The recipe serves 6 people. Each individual serving is 2 pancakes, which are approximately 3 inches across.
Steven
Hi,
Just wanted to double check is the avocado oil for heating the pan or added into batter? It’s in ingredient list but not in video added to batter.
Many thanks
Steven
Wholesome Yum M
Hi Steven, Great question! The avocado oil goes into the pancake batter. I recommend frying your pancakes in ghee, as it gives the best flavor and doesn’t burn in the pan. Enjoy!
Stephanie Dunning
My husband was very excited about this recipe. Pancakes are his favorite thing, and this is our first attempt since keto. I followed the recipe, and neither of us liked the flavor of the pancakes. We used swerve for the sweetener. I’m not sure if that was the difference. This was also our first time using coconut flour, but we love coconut so I doubt that was the problem. I will say they were very fluffy and pancake like texture.
Wholesome Yum M
Hi Stephanie, It may be the sweetener you used. If it has a cold, bitter, or minty aftertaste, then that is what it is. This is my preferred brand of Erythritol, as it does not have any aftertaste. I hope this helps!
Amber McLeod
These were perfect! Been doing keto for 3 months and your blog has helped me not miss a thing from pre-keto! Thank you for sharing your gifts and inspiration. God Bless you!
Shaz
Absolutely delicious.
Lynn
Delicious pancakes. Thanks, Maya. I followed the recipe using avocado oil. I used 2 tbsps powdered Allulose and half tablespoon regular sugar. Haven’t used Allulose with my grandchildren before (5 and 3) so didn’t want to add more in case too much for them. Anyway, I’d like to try making the pancakes for me without the sweetener next time.
Alan McGinlay
This is a great Keto recipe. I used corn oil instead of avocado oil as shop didn’t have any. Added a bit extra milk as the coconut flour did end up absorbing the liquid a lot. Battled with the flipping but that’s my lack of coordination not the pancake batter’s fault!
Only problem I had is it tasted a bit eggy for me. I seem to be having a bit of an aversion to eggs at the moment. Could you reduce to 3 or 4 eggs instead? Anything else you would need to change if doing that?
Wholesome Yum M
Hi Alan, The eggs provide structure to the recipe, so I don’t recommend skimping on the number of eggs.
Gillian Beson
Try letting your eggs get to room temperature before cooking at least 30 min on the counter.
Reem
I like the texture of this batter but I don’t know why there was a strong taste in it maybe the avocado oil?? Or I put too much baking powder??☹️
Wholesome Yum M
Hi Reem, Feel free to use coconut oil (melted, but not hot) if you prefer the flavor over the avocado oil.
Jen R
I love using this batter in my waffle iron for the perfect keto waffles. I usually triple the batch and they freeze great. I prefer to use metric measurements, but today when I click on “metric” it sends me to the top of the page and the recipe stays in US customary. Also, I used to be able to edit the number of servings (change 6 to 18) and it would triple the ingredients for me so I don’t add the wrong amounts. As a side note, I’ve tried this on 2 different devices and 2 different browsers. Can you please fix the website? Thanks!
Wholesome Yum M
Hi Jen, Thanks for letting me know! Please try emptying your cache and then restarting your internet browser. This seems to fix the problem, but let me know if it doesn’t for you.
Jen R
Yes, it is fixed. Thank you! And to anyone interested in using this batter for waffles, I’ve found that the recipe above will make 3 waffles in my iron, so one serving = 1/2 waffle. I make these in advance, store them in the freezer, and pop 1/2 waffle in the toaster oven every morning for a quick and easy breakfast. I love spreading peanut butter on top after toasting, it’s delicious and keeps me full all morning!
Natalie Koch
I’m looking for a good keto pancake recipe. This recipe sounds good but the calories are so high for just one 2 inch pancake? 2 inch is so small 😀 can this really be? If I eat 2, I’m way over my breakfast makros.
Wholesome Yum M
Hi Natalie, A serving size is 2 3-inch pancakes. That should help fit into your macros better!