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Free Printable: Low Carb & Keto Food List
Get It NowAs 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 one requirement for both: the fluffier, the better! With that in mind, perfecting all-purpose keto pancakes was on my list for quite some time — and here they are. Of all my keto pancake recipes (I have lots), these low carb pancakes are my favorite of all. Make them with me and you’ll see why!
Why You Need My Keto Pancake Recipe
- The best fluffy texture – 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 pancakes? Sure enough, doing this improved the texture so much. They’re my best keto pancakes ever, the closest low carb version to real pancakes I’ve tried.
- Slightly sweet flavor with a hint of vanilla – They’re a tiny bit sweet, but not too sweet. Perfect for your favorite toppings!
- Quick and easy to make – You only need 7 ingredients, and prep takes just a few minutes.
- Special diet friendly – My keto pancakes are obviously low carb (just 6 grams total carbs and 3 grams net carbs per serving), but they’re also grain-free, gluten-free, dairy-free, and paleo.
- 5-star reader reviews – Hundreds and counting! This low carb pancake recipe has been so popular over the years that I even 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.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb pancakes recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – This kind will get you the best texture. It’s super fine (the finest grind out there!) and blanched, giving you a fluffy result. Many other brands are coarser and can make your pancakes gritty.
- 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 to your liking.) 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 work.
- Baking Powder – Provides lift; make sure it’s fresh. I like this brand, which is non-GMO.
- Sea Salt – Optional, but I recommend it to balance the sweetness.
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 structure. Flax eggs (a common egg substitute) might work, but your keto pancakes will be denser and more prone to falling apart, so I recommend making mini 2-inch pancakes if you use these.
- Milk Of Your Choice – Choose a keto friendly option you like. I use unsweetened almond milk, either store-bought or my homemade almond milk when I have it. Coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream work, too.
- Oil – You’ll add some to the batter to prevent it from being too dry, plus use more for frying the pancakes. I prefer avocado oil for it’s neutral flavor, 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, as the flavor is too strong.
- Vanilla Extract – Optional, but I recommend it for flavor. I love this one. You can also mix it up with other extracts, such as banana or maple.
SHORTCUT: Use my pre-mixed keto pancake mix!
This 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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the batter. In a large bowl (I love this nesting set), whisk all ingredients together, until smooth. I don’t find it necessary to mix the dry ingredients first, but you can if you like. You can also mix them up in a blender.
- Cook your low carb pancakes. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Pour 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 top or edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
My Recipe Tips
- Don’t forget the lid! You wouldn’t normally cover pancakes, but I find it very helpful for this recipe (on the first side only) because it makes them easier to flip.
- Check your batter consistency. It should be like a typical pancake batter, maybe a tiny bit thicker. If it’s too thick, add a splash of almond milk. Don’t add too much, or your panckaes will be soggy.
- Grab your largest nonstick skillet. That way, you’ll have fewer batches to make. I love this one that comes with a lid. A griddle is not ideal here, since you need the lid.
- I highly recommend this turner for easy flipping. This is technically a cookie spatula, but I adore it for keto pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
- 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. A pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Watch the heat. A bit lower than you might expect works best for these low carb pancakes. Turn it down if they brown too much or too fast.
Make Ahead Options
My keto pancake recipe makes 12 3-inch pancakes, and they are filling. If you want to meal prep, you can easily double or triple it, and have a few options for storing:
- Make ahead batter: If you want your pancakes fresh, you can mix the batter ahead. Baking powder reacts right away and then loses effectiveness, though, so I recommend adding it to the batter right before cooking.
- Store cooked pancakes: Keep in an airtight container in the fridge for up to 5-7 days. Hello, instant keto breakfast!
- Freeze for longer: My go-to option. Let the pancakes cool, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a zip lock bag and keep in the freezer for up to 3-6 months.
My favorite way to reheat these keto 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 same method works in the microwave.
Topping Ideas
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar-Free Syrup – 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 friends can’t tell this isn’t the regular kind!)
- Butter – 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 my 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 my full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, available in dark, milk, or white chocolate options. You can fold chips into the batter or just add them at the end.
Get Zero Sugar Maple Syrup For Your Keto Pancakes!
Meet Wholesome Yum Zero Sugar 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 Low Carb Pancake Recipes
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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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 3-inch pancakes
- Important note on almond flour: 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.
- Tips for success: Check out my recipe tips above to help you get the right batter consistency, flip the pancakes easily, get a smooth browned surface, and more.
- Make ahead and storage: I’ve got several options in the storage section above.
- Toppings: My fave by far is my natural keto maple syrup, but I have more ideas in the toppings section above.
- Note on recipe change: I’ve been making these since 2017, and slightly updated the recipe in March 2018 to make them 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.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pancakes
1,278 Comments
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.
Keto_expedition
0Great!!! The best I found so far
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.
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
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.
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!
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?
Gillian Beson
0Try letting your eggs get to room temperature before cooking at least 30 min on the counter.
Wholesome Yum M
0Hi Alan, The eggs provide structure to the recipe, so I don’t recommend skimping on the number of eggs.
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!
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!