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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.
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.
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
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.
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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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1,145 Comments
Elizabeth Robinson
0I 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 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
0Sooooooo 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
0Made 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
0ABSOLUTELY 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
0I loved these pancakes! Decedent.
typhanei
0Hey, 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 pancake obsessed & he loved them! Nice and fluffy; recipe is just right to be flexible in serving size/portions too! Thanks! Awesome job!
Katharina Bitterman
0These 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
0My go to keto pancake recipe!
Karen
0Oh 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
0Oh.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
0Update: 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
0As 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
0Sorry 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
0Hi 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
0I really liked the flavor of these and the way they puff up but still a bit grainy. Awesome taste though.
Carly P
0So 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
0These were excellent. I added strawberries for a topping. No syrup needed.
Lory
0I tried this and my pancake crumbles as I flipped it over. Any tips? Thanks.
Wholesome Yum M
0Hi 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
0The 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
0Hi 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
0Most 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
0Hi Andrea, Butter will work fine in the recipe. Enjoy!
Cassie Pearson
0I’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
0Hi 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
0Hi, can I use olive or coconut oil instead of avocado?
Wholesome Yum M
0Hi Kristen, Yes that will work just fine.
Jeff Shearer
0Respectful 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
0Hi 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
0These 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
0Hi 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
0I am on a SIBO diet and getting very tired and bored with eggs. I saw this recipe and decided to try it. I am pancake obsessed 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
0These were good! Not too eggy like so many recipe. Wish i could share my pics they were beautiful
Wholesome Yum M
0Hi Kelly, I would love to see your pictures on the Facebook page!
Stephanie
0Absolutely delicious, thank you for this recipe!
Ruby Stangl
0It 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
0Hi 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
0Great!!! The best I found so far
Romaine
0I 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
0These 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
0Hi 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
0Hi 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
0Really enjoyed. May like even more than traditional
Kathleen
0Hi, new to keto. Why isn’t regular old vegetable oil recommended instead of avocado oil?
Wholesome Yum M
0Hi 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
0I 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
0This 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
0Hi 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
0Tried 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
0We 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
0A 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
0Absolutely 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
0I love this recipe; FYI I add some cinnamon when I make it.
Twila Collins
0One of the best Keto pancake recipes ever! I add chopped walnuts too.
Lyne S.
0Amazing! 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
0These are the best keto pancakes by far! Thank you for posting this great recipe.
Imen
0Awful! 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
0Hi 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
0OMG! 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
0Im 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
0Hi Zaklina, Sorry about the confusion. The recipe serves 6 people. Each individual serving is 2 pancakes, which are approximately 3 inches across.
Steven
0Hi,
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
0Hi 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
0My 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
0Hi 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
0These 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
0Absolutely delicious.
Lynn
0Delicious 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
0This 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
0Hi Alan, The eggs provide structure to the recipe, so I don’t recommend skimping on the number of eggs.
Gillian Beson
0Try letting your eggs get to room temperature before cooking at least 30 min on the counter.
Reem
0I 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
0Hi Reem, Feel free to use coconut oil (melted, but not hot) if you prefer the flavor over the avocado oil.
Jen R
0I 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 tap 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
0Hi 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
0Yes, 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
0I’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
0Hi Natalie, A serving size is 2 3-inch pancakes. That should help fit into your macros better!