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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
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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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1,150 Comments
Biscuit
0OH MY GOODNESS, these are the absolute best pancakes of all the KETO PANCAKE recipes I’ve tried. My husband makes the best non-keto pancakes. Much better than those made in restaurants. Maya’s recipe is as close to non-keto pancakes as you can get. YOU MUST TRY THEM. Now going to make the syrup that goes with them. I’m thinking if her pancake recipe is this good, I’m definitely trying & rating more recipes. Also thinking about her cookbook. If the other recipes are this good, it would definitely be a MUST BUY… Yeah Maya, thank you so so very much for this recipe. OTHER PEOPLES RECIPES CAN’T STAND UP TO THIS ONE. I’d give it 10 stars if I could. EXCELLENT RECIPE.
Pam
0These pancakes are the closest I have tasted to flour-based pancakes. The eggs make the difference.
Chuck
0These pancakes were good. I didn’t have almond milk so I used 2 percent milk. They were light and fluffy but had a bit of an egg aftertaste. I sprinkled cinnamon on the last few I made and that made them even better. I will try pumpkin spice next time. By far the easiest and best recipe I have found.
Rosanna
0I am excited to try this. Is there a substitute for eggs? Thank you!!!
Wholesome Yum D
0Hi Rosanna, Unfortunately in this recipe there is no substitute for the eggs.
Jane
0The best keto pancakes recipe I have found! Thank you
Marlene
0These keto pancakes were fabulous. I’ve tried other low carb versions of pancakes, and frankly, the egg taste & texture still comes to the forefront. These, on the other hand, had more of a regular flour pancake texture, less eggy, and I thoroughly enjoyed them with a sugar free syrup. I added a bit more vanilla extra because I like the flavor. I didn’t have almond milk so I substituted heavy cream thinned out with water. I used salt free Irish butter to fry them up, and if it weren’t for my self control, I probably could have consumed every one I made. Great job! Keep them coming!!
Cameron
0I hate the texture of almond flour and it falls apart. So I replaced it with CASSAVA FLOUR and it was perfect. Stuck together well, and came out smooth and fluffy. I also added a little imitation maple to the batter. Love this recipe!
Mel
0Great recipe, thank you!
Claudia Olsen
0This recipe was delicious! the pancakes were fluffy
Lori Smith
0I’ve been craving pancakes and had tried a few other recipes that were awful (not sure which ones or by who). This one is so much better than other recipes I have tried. The only changes I made was adding heavy cream with water (half and half for the 1/3 cup) and I did not add the salt as I never add salt (not for dietary reasons- I am just not a fan of salty foods). And I fried mine in butter like I do my regular pancakes.
This is not even nearly as good as my regular homemade pancakes, but they are a good alternative! Since I am eating low carb and trying to avoid sugar, this will be the recipe I use. I found it a little dry (coconut flour, I am sure), but otherwise, very tasty compared to other low carb pancake recipes I have tried. I think they have curbed my crave. Thanks!
Sue Moscato
0This recipe is delicious! Thank you for sharing.
Maddie
0This is my third time making these pancakes and they’re absolutely delicious. They’re fluffy and yummy! I made other keto pancake recipes in the past, and nothing compares to this recipe. I did make some slight changes since I didn’t have some ingredients on hand and it came out better than I expected. Instead of 5 eggs I used 4. I replaced the 1/3 cup almond milk with half SO unsweetened coconut milk and 1/2 half&half. I added some more coconut milk later on to get the consistency of pancake batter. I also mixed in 1/2 tsp xanthan gum and 2 tsp vanilla extract and instead of avocado oil I used extra light virgin olive oil. I used my kitchen aid mixer on med high to whisk all ingredients to a smooth batter. I’m so thankful for this pancake recipe. I was diagnosed with insulin resistance in March 2021 and I gotta say I don’t feel left out on Sunday morning when my family makes their pancakes for breakfast. I know I can make my keto pancakes and not feel deprived.
Salma
0Love these! My go to recipe for the perfect keto pancakes. Thank you so much x
Kel
0Loving this! 🙂
May
0Can i use butter instead of other oil? Butter is just i have now.
And can i just have 3 or 2 eggs instead? Thank you.
Wholesome Yum M
0Hi May, Melted butter would work in place of the avocado oil, but you cannot skimp on the eggs in this recipe. If you only have a couple of eggs on hand, then I recommend trying this recipe for Almond Flour Pancakes instead.
veehine05@gmail.com
0This is one of the best pancake recipes for gluten free and low carbs that I have tried. I have really tried many and always ended up burnt on one side not cooked through or a mush . With this one I could flip it without leaving half on the pan, I could have halved the sweet taste and it would still have been fine.
Anne Rodkin
0Maya, if I use the Besti Pancake Mix, does it change the numbers? I love the Besti Mix
Wholesome Yum M
0Hi Anne, If you are using Wholesome Yum Pancake Mix, then I recommend following the instructions on the bag for the best results. If you would like to make a flavor variation, try these Keto Banana Pancakes which use the pancake mix. If you are looking for nutrition, please check the back of the bag for the most accurate information. I hope this helps!
Larry Box
0I have a wheat flour pancake recipe that I really LOVE. What would adding apple cider vinegar to the almond milk (to make buttermilk) do to the recipe?
Plus, I added home made low carb chocolate chips and cinnamon!!!!
Wholesome Yum M
0Hi Larry, I have not tested this recipe with a buttermilk (or ACV and nut milk) combination. The baking powder gives the recipe its lift, so likely adding a little apple cider vinegar will simply give your pancakes more depth of flavor. If you decide to give it a try, please let us know how it turns out!
Melinda Yeager
0These were so similar to regular pancakes that I have found. The taste is fantastic. Slightly more egg taste but not a big deal for me. I personally add some cinnamon but its just my preference.
Janet
0Thank you for this recipe–after trying several others, this one hits my diabetic husband’s pancake button. They are delicious–we both like the light almond flavor. Half a recipe, made with 2 eggs and some extra milk made 6 pancakes between 3 & 4″, two servings. I did let the batter sit for a few minutes for the coconut flour to absorb some of the moisture and the baking powder to start working, and sucralose was the sweetener in my cupboard–used 2 tsp. I didn’t bother freezing the leftover portion as it disappeared from the fridge next morning. He appreciated the texture even more than the taste, as some of the commercial low carb mixes are very rough and coarse from added fiber, and these have a lovely mouth feel. I will probably cook up a whole batch next time, so I do have some for the freezer.
Halli Partridge
0Excellent!
Katherine Shelley
0I follow a keto diet, and I was craving pancakes last night. I googled keto pancakes. I found your ABSOLUTELY delicious recipe! So yummy, it was very hard for me to only eat the recommended serving size. I followed directions as listed and topped w my Lakanto sugar free maple syrup. I love that the recipe makes plenty for me to have several days worth!
Silvia
0Thank you so much for this recipe it was delicious! I didn’t have the monk fruit or the almond milk but used a little maple and coconut milk. I will try it exactly like the recipe next time, but it’s wonderful as a base. I’m not on a keto diet we just transitioned from zip to paleo and it worked well. Thank you again
Becky
0I really didn’t care for the taste or texture. My husband threw his away and he even tried them with maple syrup. I really, really wanted to like these because I don’t want to only eat eggs for breakfast.
Wholesome Yum M
0Hi Becky, Sorry these didn’t suit your tastes. I have several other pancake recipes if you are interested in trying again. Here are recipes for Coconut Flour Pancakes with Cream Cheese, Chocolate Protein Pancakes, and Almond Flour Pancakes. I hope you find one you love!
Lorda
0I’ve tried other recipes online, but this one is the BEST. I love the combination of Almond & Coconut Flour.
CRAIG
0Hi I really want to make these pancakes bit as protein pancakes and not with the avocado oil as trying to keep calories as low as possible any suggestions how I would incorporate the protein powder into this recipe and without the avo oil. Thanks
Wholesome Yum M
0Hi Craig, This recipe needs the avocado oil, so the recipe would need to be completely reworked without it. I have several other pancake recipes that you may prefer. Here you can find Chocolate Protein Pancakes, Almond Flour Pancakes, and Flaxseed Pancakes. I hope you find a recipe that works for you!
Gwendalyn T
0Easy. I don’t have a sense of smell so cannot say anything about the egginess, but texture was a bit grainy, reminded me of almond butter, but that is likely my almond meal. Still very good, added a few blueberries and all was good. Thank you! Next time I will increase coconut flour, decrease eggs, and continue with Avocado oil. I also used Calafia Coconut/Almond milk blend, oh, and threw in a dash of cinnamon for the heck of it.
Dawn O'Donoghue
0These pancakes are absolutely delicious! I haven’t got any sweetener yet so I cooked them in coconut oil. Yum..
David Ezmirly
0Hi,
I’m new to keto and glad I came across your website. My wife and I are going camping soon and was wondering if I can put all the dry ingredients together in a container and likewise all the wet ingredients in a different container. Then mix the two together the following morning. Your thoughts?
Wholesome Yum M
0Hi David, Yes, that would work well. Enjoy!
Samantha
0I’ve been diagnosed borderline gestation diabetic for these last 10 weeks of my pregnancy and of course, I’m craving all the carbs Thank you so much for this recipe! It was so amazingly easy, didn’t spike my sugars, and so cured my pancake craving! I didn’t have enough Avocado oil so I just subbed EVOO and worked great. Also used Monk Fruit for the sugar. I doubled the recipe so I would have extras to freeze for when the craving hits again.
Brianna Cowles
0I made 2 changes to the recipe. The first being I used whole milk instead of almond. The second being 2 tsp stevia powder as it’s my only sugar replacement. Per sugar and sugar replacement to stevia powder, that is.
My kids took one bite and declared they would not eat it. My husband would not eat it. I ate a few just so the ingredients would not go to waste. I certainly will not make them again.
Maya | Wholesome Yum
0Hi Brianna, Sorry to hear that — the sweetener was likely the issue. Stevia has an unpleasant aftertaste and I don’t recommend it. I hope you’ll get the chance to try the recipe again as written (with Besti sweetener) and see how you like it then.
Keisha
0These are pretty good. I realized in the middle of making them that my eggs are extra large, That eggy taste literally nauseates me so I omitted one egg so as not to take the risk. The taste and texture were better than any other keto pancakes I’ve had. They were semi fluffy but may have been even more so with the 5th egg. I may ttake a chance add all the eggs next time, thanks for the recipe. It’s my new go to., even if I stick with four eggs
Holli Krebs
0Hi, do you put the 1/4 cup of oil in the batter? I was going to use coconut oil. Are the pancakes better with the oil or without? Thank you so much for your recipes and I appreciate you answering my questions!
Wholesome Yum M
0Hi Holli, Yes, the avocado oil goes in the pancake batter. Feel free to use any neutral tasting oil to get the best flavor.
Alecia Tatum
0Hi new to keto and i tried this recipe. I added the avocado oil in the batter. was that wrong? I wasn’t sure per the instructions. Also i used la tourangelle delicate avocado oil and it has a smell that i tasted in the pancakes. Made them nasty. (I don’t like ghee either ppl said it taste better than butter but no lol) anyway my batter fell completely apart. Is it because i added the oil to the batter? I couldn’t flip them. Then one or two i could salvage weren’t good. Please advise.
Wholesome Yum M
0Hi Alecia, The oil does go into the batter. I’m not familiar with that brand, but you don’t want to use strongly flavored oil. Try using a neutral oil that is almost clear in color, to give this recipe the best flavor.
Laura Ridenour
0My daughter made these and I didn’t believe they were Keto as they didn’t have that grainy texture. Before doing Keto, I always would adapt a basic pancake recipe by adding fruit, or flavor. I have been using Jordans skinny syrups and just discovered their Keto syrups. If I use those how would I adjust the rest of the ingredients?
Wholesome Yum M
0Hi Laura, I don’t recommend using a liquid sweetener in this recipe. The dry sweetener (erythritol) helps to balance the wet/dry ratio, which would be changed if you added a liquid sweetener.
Lina
0So easy and works every single time!
Isabel Brearley
0I made this for my mother on Mother’s Day- these pancakes, along with some simple scrambled eggs and bacon. She claimed it was the best breakfast she’s had since starting the keto diet, nearly three years ago. WOULD DEFINITELY RECOMMEND IT. FIVE STARS.
Adelina Lazar
0Hi there, would this work with coconut or mct oil?
Wholesome Yum M
0Hi Adelina, Coconut oil will work. Just be sure to add it to the recipe melted (not hot).
Alexis
0Way too eggy and crumbly. Waste of Ingredients.
Wholesome Yum M
0Hi Alexis, Sorry this recipe didn’t turn out as expected. I have many more pancake recipes. Here are Chocolate Protein Pancakes, Almond Flour Pancakes, Flaxseed Pancakes, Banana Pancakes, Zucchini Pancakes, and Coconut Cream Cheese Pancakes. I hope you find one you love.
Penny
0Love it!! Not a lot of ketone in a small town.
Thank you so much.
Lorda
0Mine wasn’t eggy nor crumbly. I followed all the ingredients & measurements. I even use MONK FRUIT LIQUID SWEETENER, but it turned out great. Pancake cravings satisfied.
KimCS
0Great base batter – on 2nd time, I used 4 eggs and increased to 2/3 almond milk – (I used monk sugar both times). This made a slightly linked batter which cooked through faster – I also found that it rose faster second time.
Served with salted caramel sauce and pouring cream … 2x3inch pancakes is a really big serve
Lyn
0Great Texture! Very eggy, but the SF syrup hides that well. Thanks for another great recipe!
Mandy Maclean
0Can I make batter ahead of time? How long would it last in the fridge?
Wholesome Yum M
0Hi Mandy, I don’t recommend doing this, the baking powder will react while your batter sits in the fridge. You can wait to add the baking powder the morning of, or cook your pancakes the night before and reheat your pancakes in the morning. Enjoy!
Ashlee
0This is my favorite recipe EVER. I’ve never liked pancakes. They’re soggy and fall apart and well. I don’t like that! These pancakes though? These are something special. The almond flour and coconut flour together is what makes them so amazing. They’re fluffy, light, and filling. They don’t soak up syrup so no more soggy pancakes! My husband loves them too (also dislikes pancakes). I ordered a bag of the premixed pancakes just so I ALWAYS have them on hand. I literally eat them five days a week and I can feel it when it’s not on the menu (bad breakfast makes for a cranky day and bad choices for dinner). I like to play with the flavors and often will change up the vanilla; coffee extract is lovely with a chocolate sauce and lemon with whipped cream and blueberries is super light and tasty. Pure kitchen magic.
Jeanie Thomas
0We’re new to this whole grain-free eating thing. My husband is diabetic and trying to avoid going on insulin, so I’m trying to not sabotage that! I made this for all 4 of us this morning, and it was a hit! Adjustments I made: I used 2 Tbsp. stevia as the sweetener, skim milk, and grapeseed oil (what I had on hand). Served with butter, fresh berries, and sugar-free syrup. Even picky-eater Grandma said it was delicious! Thinking about trying to add cream cheese or greek yogurt in next time, maybe to replace an egg or 2. Again, this was fabulous–thanks so much for sharing the recipe!
Wholesome Yum M
0Hi Jeanie, Glad you enjoyed the recipe. Remember that milk (even skim milk) is usually higher in carbs! Check out this article about milk and keto, it may be helpful to you.
Vered
0I love this recipe and so does my 12 yo son. I also tried it as a bread replacement, subbing salt and savoury spices for the sweetener and vanilla, using a spatula to shape a square pancake. Yum.
Yvonne
0They are pretty good, but a bit too eggy for my taste. I still enjoyed them though! And they were easy to make.
Jude DeWitt
0Absolutely delicious! These waffles were so easy and came out tender and bursting with flavor. Even my husband made a rare appearance in the kitchen to ask what was enchanting his nostrils! This recipe is the one I’ll use from now on. Thanks so much!
Caroline
0I made this recipe to the T, using grape seed oil for the oil & I added blueberries – it was super easy (bc I had all ingredients on-hand) and totally DELISH!! I will definitely be making these again 🙂
Rosana Romero
0I made these pancakes only difference that I usedsuger free syrup instead of vanilla extract it came out delicious.
veronica mitchell
0I added cinnamons little to my batter. Great recipe, thanks for sharing! Will definitely make again!
Aron
0I first tried a vegan version of these, substituting the eggs. It was a hot mess. Even when I made them with eggs, they were still mediocre at best.
Luisa
0What a lovely recipe! I only started doing Keto a few days ago and I’m so pleased I found this recipe. It really is like eating “normal” pancakes and even nice because they have the slightly nutty taste from the almond flour, which I love!
Also made the Keto Maple Syrup to accompany them and it was spot on! Even my 10 year old son liked them! Going to cook a batch to freeze so I have some to take to work! Thank you!
Rachel
0I’ve tried so many keto pancakes and these are the best! They taste amazing and the texture is perfect 🙂
I love pancakes and actually prefer these pancakes to real (non low carb) pancakes.
Tina Dawn Womack
0I’ve been on an anti inflammatory diet for three weeks and I’m so hungry that when I ate these pancakes I cried. Real tears! Thank you for feeding my soul.