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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 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 Keto Pancake Recipes
Tools To Make Low Carb Pancakes
- Mixing Bowl Set – I love that this one has all the sizes you need in the kitchen and they nest inside each other.
- Whisk – For mixing your keto pancake batter.
- Large Non-Stick Skillet With Lid – This one has a large cooking surface, the nonstick coating lasts, and comes with a lid which is needed for this keto pancake recipe.
- Small Thin Turner – This is technically a cookie spatula, but I adore it for pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
The Best Keto Pancake Recipe With Almond Flour And Coconut Flour
Keto Pancakes (Fluffy Low Carb Pancakes)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
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Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.
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Related Easy Recipes
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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1,182 Comments
Patricia
0Maya, I am SO going to try these! The only thing I would change is that I would separate out at least one egg white (maybe two) and beat it to soft peaks. Then fold into the rest of the batter. I learned this little trick from my mother who always used an old family recipe for buttermilk pancakes. That one little thing makes your pancakes rise so much more. You won’t really see any difference until you flip them on the griddle. When you flip them they just puff up! I’ve even done this when I’ve been lazy, didn’t want do do a lot of measuring, and just used Bisquick.
Maya | Wholesome Yum
0Thank you so much for the tip, Patricia!
Donna
0I just made this recipe and it is absolutely delicious! I barely needed syrup. Thank you for sharing.
Maya | Wholesome Yum
0I love that, Donna! Thanks for stopping by!
Karen
0Great recipe! And they were beautiful and looked just like regular pancakes. Do you have any suggestions for making them any chewier (slightly more elastic like regular pancakes)? If not, they are still amazing.
Maya | Wholesome Yum
0Thank you, Karen! You can add a little xanthan gum (like 1/4 tsp) to make the texture more chewy if you’d like.
Trish
0This is so far the best pancakes that comes the closest to Aunt Jemima ‘s Or bisquick kind
Maya | Wholesome Yum
0Yay! I love to hear that, Trish!
Jenn
0This was amazing and my husband and house guest (who couldn’t care less about keto diet) loved them. Added some cinnamon to the mix and served with Honest maple pecan syrup and whipped cream. I only wonder, would adding guar gum or xantham gum make them seem even more like regular pancakes? Because it would mimic gluten? Any ideas there? If so, how much should I add?
Maya | Wholesome Yum
0Thank you, Jenn! It’s my favorite thing ever when non-keto people like the recipes too. You can definitely add xanthan gum, I have less experience with guar gum. You’d need just a tiny bit of xanthan gum, try 1/4 tsp and see how that goes. You can always add more if that isn’t enough, but the texture won’t be good if it’s too much which is why I recommend starting with just a bit. A little goes a long way!
Jenn
0Thank you! I read that xanthan gum and guar gum are basically interchangeable. Do you know that not to be true?
Maya | Wholesome Yum
0Hi Jenn, Most of the time they are similar, but not always. It depends on the recipe. I’ve read that xanthan gum is more recommended for baking. Pancakes are not a fussy food to make, so likely either one would be fine.
Sylvia Sullivan
0Help! What did I do wrong? They taste great BUT they do not stay together. I have pancake crumbles.
Maya | Wholesome Yum
0Hi Sylvia, Sorry that happened! It’s hard to say what’s going on without being there. Was your batter too thick?
Marissa
0Made these this morning. Super yummy! This so far is my favorite low carb pancake recipe. I added lemon zest from one lemon and it was so delicious. I just love lemon and usually add zest to all my pancake recipes.
Maya | Wholesome Yum
0I love that you added lemon zest, Marissa! Great idea!
Lisa
0WOW These are amazing. I made half the quantity and only ate half of that with melted butter, raspberries, coconut flakes and extra thick double cream. Perfect Sunday brunch when you fancy something sweet. Pancake love from the UK
Maya | Wholesome Yum
0That really does sound like a perfect brunch, Lisa!
Debbie
0WOW! I realize I haven’t had any simple carbs in 2 weeks, so my review might be a bit biased, but these are THE BEST low carb pancakes ever! I swear it was like eating Sunday pancake and french toast breakfast from when I was younger and ate ANYTHING I wanted. And I want to testify I haven’t had a blood sugar over 108 since I started this Ketogenic Live-it ( not diet) . PS I am a 65 year old retired nurse, diagnosed with type 2 diabetes 5 years ago.
Maya | Wholesome Yum
0I am so happy you liked them, Debbie! You just made my day!
Daniel Harrison
0Wow!! By far the BEST keto pancake recipe I have ever tried.
Maya | Wholesome Yum
0Thank you so much, Daniel!
Vicki Trettel
0I’m in my third week of a keto lifestyle and I noticed for the passed few days I’ve been missing baked goods, but have managed to deal with the cravings until today. I was on the verge grabbing one of the hub’s cookies when I decided to try this recipe. Because I’ve had some bad luck with bread recipes, I decided to cut this recipe in half so as not to waste my precious ingredients (I used 2 eggs – I realize that changes the nutritional information). I also had to sub almond milk for watered down cream, since I had nothing else and I used canola oil, again, it’s what I had on hand. With all that said, this was delicious. Two pancakes was perfect to satisfy the need for something sweet (used no carb syrup). I will definitely be making this one again!! Thanks so much!
Maya | Wholesome Yum
0I am so happy you liked them, Vicki! Have a great day!
Debbie
0Everything you said ! Yes! only I am just at 2 weeks, But I feel better, Blood sugar is under control, and I am down 2 pounds and NEVER hungry. Now if I can just get my husband on board.
Jeska
0Just made these, and they were WAY good! I’ve been GF for years, but went keto/sugar free last year, and I’ve been missing pancakes lately. I researched several keto recipes, but they were all either almond flour based, OR coconut flour. (Cream cheese sounds amazing, but I’m strict on overall calories) I kept thinking that a mix of the 2 would be just the right balance of heartiness and fluffiness. Thank you for doing the hard work of creating a perfectly balanced recipe!! They worked even though I used a coarser almond flour! Can’t wait to try it with a finer flour!
I added blueberries to the mix, and put butter, sugar free Lakanto maple flavored syrup, and a dollop of yogurt on top. So good!!
Next time I’ll try using ghee to cook them in, I can see how that would taste amazing! I also loved the idea of sweetening butter with stevia to make a syrup, when the Lakanto is gone!
Maya | Wholesome Yum
0Thank you so much, Jeska! I’m glad they were a winner for you.
John L.
0Thank you for the recipe. It was a BIG hit here. This is the first pancake recipe I’ve actually liked since changing to the low carb lifestyle a couple years ago. Definitely a keeper.
Maya | Wholesome Yum
0I am so happy you liked them, John! Have a great day!
Andrea
0Hi Maya!
Can I use water instead of almond milk? Thanks!!
Maya | Wholesome Yum
0Hi Andrea, You can, the texture is just a little different though.
Irene Fournier
0I have just started on the keto diet and am love love loving these recipes. have tried a number of them: cinnamon rolls, bagels, cheese crisps and now want to try the pancakes too. Good for you.
Maya | Wholesome Yum
0I love that! Thank you, Irene!
Carlette
0Delicious,delicious and delicious!
Just like regular pancakes, my first was a dud! I’m making sausage sandwiches for breakfast with the rest of them. I’m using Vermont sugar-free syrup by Maple Grove Farms.
Maya | Wholesome Yum
0I am so happy to hear that, Carlette!
Denise
0Hi,
Can you use this recipe for making sheet pan pancakes?
Maya | Wholesome Yum
0Hi Denise, I haven’t tried but am sure you can!
Teri
0This was absolutely delicious! So much better than any of the other low carb pancake recipes I’ve tried! Thank you for sharing! Can’t wait to make them again for the whole family.
Maya | Wholesome Yum
0Maybe pancakes for dinner, Teri? 😉 Thanks for stopping by!
Mandy
0Thank you so much for posting this recipe, I made half a batch but substituted with hemp oil and they were delicious with Walden’s near zero pancake syrup. I had previously tried another recipe and they were awful so these are a godsend as I have just started the paleo path and missed my pancakes at the weekends. They were that good I`m having them for tea tonight as well lol!! Thanks again Celia
Maya | Wholesome Yum
0I love that! Thank you, Mandy!
Celia
0Can coconut oil be substituted for avocado oil? I don’t have any.
Maya | Wholesome Yum
0Hi Celia! You can try it with coconut oil, just make sure it is melted first. Let me know how you like them!
Bob
0Wow these are fantastic! Tank you!
Maya | Wholesome Yum
0I am so happy you liked them, Bob!
Noralee
0Samsclub currently carries Bob’s Red Mill Almond Flour (3 lbs.) Price varies from by location, but mine is $13.98.
Maya | Wholesome Yum
0That’s good to know, Noralee! Thank you for sharing with us!
Michelle
0So these tasted really good but the texture was a little gritty. I did use both coconut and almond flour and whisked but the batter still had little lumps. Should I refine the flour some more?
Maya | Wholesome Yum
0Hi Michelle, Did you use finely ground blanched almond flour? The most likely culprit is using a coarser almond meal. Otherwise if the batter is too thick that can also cause it. You can try thinning out with a little more almond milk if it’s thick, and make sure to whisk very well so that the batter is mooth before making the pancakes.
Michelle
0Thank you. I did not use blanched almond flour. My almond product says flour but it looks more like almond meal. I did add almond milk and the batter was liquidy enough just a little lumpy. I had a hand mixer but was mindful of over whipping if that is a thing?
Maya | Wholesome Yum
0Hi Michelle, Yes, the almond-meal-like flour was definitely the issue then! Even if the batter is liquid, they will be grainy if it’s not finely ground blanched almond flour. I hope you’ll get the chance to give them a try with that kind instead!
Sherri
0I make these all the time. LOVE them. Can this recipe be used to make waffles?
Maya | Wholesome Yum
0Hi Sherri! Yes, you can use this recipe to make waffles. I hope you like them!
Andrew Chronister
0I use this in my waffle maker all the time and they freeze well too. I wanna try them as a corndog coating.
Aviva
0Thanks for the recipe! I’m in Australia and I think our avocado oil might be stronger flavoured, because mine came out very avocado/savoury tasting. I tried it again with macadamia oil instead and it was great, definitely less egg-y and held together better than your earlier version.
Maya | Wholesome Yum
0Hi Aviva, Thank you for the feedback. Yes, I was referring to mild tasting light avocado oil, not a strong flavored kind (not extra virgin or anything like that). I’ll add a note that it needs to be a mild tasting oil. Macadamia oil is a great option, too! I’m so glad you like the new version.
Amy
0These pancakes are delicious! I enjoyed mine topped with butter, a drizzle of Maple Vanilla Honest Syrup, and crumbled bacon…to die for! Do you know if these freeze well? I would like to save the some of the ones I have leftover. Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Amy! Yes, you can definitely freeze the pancakes in an airtight container. Thanks for stopping by!
Marie
0I just found this recipe which I can hardly wait to try. What type of syrup was used?
Maya | Wholesome Yum
0Hi Marie! I used this sugar free maple syrup, here is the recipe: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
Mystel Winters
0I love these! They turned out perfectly, did NOT fall apart, and taste amazing. Thanks for an easy healthy recipe! <3
Maya | Wholesome Yum
0I am so happy you liked them, Mystel! Thanks for stopping by!
Mindy Smoak
0These sound great and I am excited to try them. My question is I can’t eat eggs – what would be a good substitute? Thanks!
Maya | Wholesome Yum
0Hi Mindy, They might work with flax “eggs”, but I haven’t tried. Golden flax seed would probably work best from a flavor standpoint. Please let us know how it goes if you try that!
Deidra
0These pancakes made my eyes roll back along with the OMG exclamation. Thank you so much for sharing this recipe and allowing pancakes back into my Keto lifestyle!
Maya | Wholesome Yum
0Thank you so much, Deidra! I’m glad they are helping with your keto lifestyle.
Tracey Watts
0Best keto/Bating pancakes on the web !!! I tried so many types and this is the only one that tasted like normal pancakes 🙂 (the updated version)
Maya | Wholesome Yum
0Hi Tracey! I am so happy you liked the pancakes! Thanks for stopping by!
Candy
0These pancakes are my favorite! Tried the updated version, loved them!!! Thank you for the recipe.
Maya | Wholesome Yum
0Thank you so much, Candy!
EdDie Blandford
0OH MY GOODNESS I JUST MADE THESE AND ARE AWSOME TASTING!
Thank you so much. These are better than my old non-Keto pancakes!!
Maya | Wholesome Yum
0Hi Eddie! I am so happy you liked the pancakes!
Chris Knowlton
0Hi Maya,
I’ve been trying this recipe every Saturday for the past four weeks, and it’s a even better (with fewer carbs) than the almond flour pancakes I’d been making for the past year or so. I love the addition of oil, something I’d started adding a few weeks back to add a bit more moisture.
Before the updates two days ago, the recipe quantities shown were for a default 11 servings, and worked out almost perfectly for me to make almost 22 pancakes with my silver-dollar pancake pan (3 batches of 7 pancakes). Now the recipe suggests that the same ingredient quantities (1 cup almond flour, etc.) only make 6 servings, which I find confusing. Was there an intentional change to the number of servings that this recipe is supposed to make?
-Chris
Maya | Wholesome Yum
0Thank you so much, Chris! I’m so glad you like the pancakes. Yes, I found the addition of oil made them taste so much better.
Sorry about the confusion on the servings. Originally I listed 22 small silver dollar pancakes like you said, but the recipe card actually said 3-inch pancakes, and people found it confusing. When I re-tested the recipe, I changed the servings to reflect the number of regular-sized 3-inch pancakes. If you make silver dollar pancakes, it will make approximately double the number of pancakes, so you can cut the nutrition info approximately in half for 3 silver dollar pancakes. Hope that helps!
Chris Knowlton
0Oh, now I’m more confused. On my silver dollar pancake pan, those “silver dollar” pancakes are actually 3″, so your original serving size of 3″ pancakes made perfect sense to me. 🙂
Maya | Wholesome Yum
0Oh, sorry about that! Normally a silver dollar is 1.5 inches in diameter but I wasn’t aware there is a special pan. Ultimately the exact number of pancakes will depend on the amount of batter used, which factors in the diameter but also the thickness. I often get a slightly different number of pancakes each time I make them, and just divide the total by the number of servings to get the amount per serving. With your pan your results are probably more consistent, but you can still use the method I mentioned to calculate per serving based on how many servings you are getting.
Jennifer Loper
0Why no oil in the batter? They seemed a tad dry. But then, my batter was pretty thick. Next time I’ll use a little more milk, I guess.
Maya | Wholesome Yum
0Hi Jennifer, I actually updated the recipe literally yesterday to add oil! I have been testing it recently and found they are a lot better with oil. I did try with more milk and they turned out too “wet”, so the oil is a better option for sure. I hope you’ll try the updated recipe on the recipe card and come back to review. 🙂
Andrew
0I don’t suppose you have the old recipe somewhere, I liked that one and never wrote it down because it was here? I’ll still give this a try if everyone says its great then I’m down with it but now I feel lost.
Maya | Wholesome Yum
0Hi Andrew, Yes, the notes on the recipe card say how to make it the old way. As for the serving size, it’s just a matter of how you pour. The volume of batter is about the same, I just remeasured for more accuracy and using a specific size ladle. It will vary depending on the size pancakes you make and how many you want to have in one serving. The previous version with more servings just had smaller pancakes. Hope this helps!
Hellen
0These are the best pancakes ever!
The first time I tried them, I thought that they tasted too good to be Keto.
I would make these even if I wasn’t on a Keto diet!
Thanks.
Maya | Wholesome Yum
0Thank you so much, Hellen! That is always my goal – not only “really good for keto” but just “really good”, period! 🙂
Jennifer
0These were SO good. I halved the recipe and used coconut milk. I added some cinnamon and cooked them in the bacon grease and they were AH-mazing. So fluffy and my roommate loved them too.
Maya | Wholesome Yum
0I am so happy you liked them, Jennifer! Thank you!
Liz
0Just made these and they are delicious! A hit with my toddler, too! The only sub I made was using 1/4 teaspoon baking soda and 1 teaspoon vinegar in place of baking powder!
I also measured them into the pan by the 1/4 cup. Got 8 good sized pancakes at 2.9 net carbs each! Very filling!
Maya | Wholesome Yum
0Hi Liz! I am so happy you (and your toddler) loved the pancakes! Have a great day!
Samantha
0Hi! These look great, but the servings calculator is way off for me. For example – it’s set automatically to 11 servings, and when I adjusted it to 2, it went from “6 large Eggs” to “1 1/11 large Eggs.” Any idea how to fix it?
Maya | Wholesome Yum
0Hi Samantha, Sorry, unfortunately not every recipe scales very well. Sometimes, if it gives you a very small ratio like “1 1/11 eggs”, you can probably just round down to 1 egg. But I can’t absolutely guarantee the results. Usually, if it doesn’t come out to a clean number, I’d recommend making the recipe as-is and just saving the recipe. The pancakes store well in the fridge or freezer.
Anneliese
0Just tried this recipe this morning and I like it so much better than just coconut flour. I should have added a touch more milk but was afraid it would fall apart like the coconut. I’ll add more next time.
Maya | Wholesome Yum
0Hi Anneliese! I am so happy you liked the pancakes! Have a great day!
Joan colwart
0Can you refrigerate the remainder
Maya | Wholesome Yum
0Hi Joan! Yes, you can refrigerate any remaining pancakes. Just put them in an air tight container. Thanks for stopping by!
Michelle
0Our favorite pancake! We all add our own touch to them blueberries, cimmamon, or PB2!
Maya | Wholesome Yum
0Hi Michelle! All great options, thanks for stopping by!
Mayra
0The recipe was easy to follow. One constructive comment is to include the fact that you do need to put ghee or whatever oil before putting the pancake on the pan. It may be misleading for people who are learning to cook.
Maya | Wholesome Yum
0Thank you, Mayra! I do have on the recipe card that the pan should be oiled.
Hannah
0Tried these awesome almond flour and coconut flour pancakes, came out delicious! However, they are missing one thing, syrup! Ketogenic syrup recipes always call for some weird chemical that I can’t pronounce! Try mixing 1/2 cup butter, 3 tbsp stevia , and vanilla extract to taste in a heated pan and you get yummy syrup for your pancakes! Takes 2 mins!
Maya | Wholesome Yum
0Thank you so much for that recipe, Hannah! And I am so happy you enjoyed the pancakes!
Kathleen
0I just made your Keto low carb pancakes. Super easy and delicious.
Maya | Wholesome Yum
0Thank you, Kathleen! I am so glad you liked them!
Norhala
0I love pancakes! Hubby loves pancakes! Problem is the kind he likes are 36g carbs per pancake :O and who can stop at only one?! Delighted to find this recipe, and very impressed with how delicious these are. Hubby’s a die-hard carb-eating carnivore, so convincing him to try a ‘low carb’ food can sometimes be difficult…this time, however, he’d already tried Maya’s low-carb English Muffins (my first experience with one of your recipes) and liked them, and these looked and smelled great, so was willing to give them a try, too. They were wonderful – so tasty that he ate his plain and I indulged in some lovely apricot spread for mine. I froze the majority of this batch for easy breakfast/brunch in future, and I’m excited to explore more of these great recipes!
Maya | Wholesome Yum
0Hi Norhala! I love to hear that your husband liked the pancakes! Thanks for stopping by!
VS
0I made these savory (and upped the fat-to-carb ratio) by eliminating the sweetener, and adding crispy bacon, shredded sharp cheddar and chopped scallion to the batter, then fried in bacon grease. These were an absolute smash hit! Only problem is that they were so good we only got three servings out of the recipe, but that’s on us for being piglets 🙂 Definitely a keeper!
Maya | Wholesome Yum
0What a great idea to make the pancakes savory! I need to try that! Thank you!
Cassandra
0Would this work without the erythritol? I absolutely despise that so many low carb recipes call for any kind of sweetener. I don’t see the need personally
Maya | Wholesome Yum
0Hi Cassandra, There isn’t a lot of it in this recipe, and they don’t come out very sweet. But yes, you could try skipping it if you want to. It’s there for taste, not consistency.
Fern
0I am new to Keto and elderly and would like to find recipes easy to do. Can you help?
Maya | Wholesome Yum
0Hi Fern, You may want to start in the Under 30 Minutes section of my website. Subscribe to my newsletter and send me recipe requests!
Becca
0Thank you for the video! By that I mean, thank you for making me crave pancakes when I need to get to bed for the night! 😀
Maya | Wholesome Yum
0Hope you like them!