Shop
My
Custom
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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".)
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
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?
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.
Maya | Wholesome Yum
0Hi Sherri! Yes, you can use this recipe to make waffles. I hope you like them!
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!
Karen
0The recipe sounds easy and tasty. For the nutritional facts, how many pancakes is that? Is it for 1 or all 22? Thanks.
Maya | Wholesome Yum
0Hi Karen, The nutrition facts are for one serving, which is 2 3-inch pancakes.
Lee
0The boxed nutritional ingredients indicate 8 g. Carb/serving but don’t indicate the serving size. Underneath the box a statement says, “1 g./serving = 2, 3″ pancakes”
Is the serving in the boxed information different than below?
Maya | Wholesome Yum
0Hi Lee, The nutrition label says 4g total carbs per serving – not sure where you are seeing 8g (maybe you are looking at total fat?). The serving size is 2 3-inch pancakes and the nutrition label is for the same serving size. Because each serving has 4g total carbs and 3g fiber, the net carb amount is 1g per serving. You can subtract fiber when counting net carbs. Hope this helps!
Lexi Berkhimer
0This recipe IS the closest thing I have found that resembles regular pancakes. the only “problem” I had was correct sizing, I only wound up making 4 servings instead of 11 for the amount of ingredients I used so I multiplied the nutritional content by 2.75 to reflect that. Overall, this was phenomenal considering it is keto. Pair it with some butter and Walden Farms pancake syrup and you are golden. Thank you Wholesome Yum!!!
Maya | Wholesome Yum
0Thank you for this review, Lexi! It makes me happy you like my recipe!
Michelle Demain
0These pancakes are amazing, I made them and added blueberries, carb free maple syrup, pecan nuts crushed and whipped cream!!!
Maya | Wholesome Yum
0Thank you, Michelle! That sounds delicious!
Angel
0I have a waffle maker at home, is it possible to use this same recipe for a waffle? Instead of throwing them on a pan..I would be throwing it on a waffle maker.
Maya | Wholesome Yum
0Hi Angel, Yes, you can do that. They probably will not get crispy. I have another recipe for almond flour waffles here that get a little more crispy.
Misty
0I woke up craving pancakes today so I came online and found This recipe. It was simple and I thought the pancakes were very delicious and SATISFYING. I live alone and plan on reheating the leftovers for future breakfasts! Thank you for the recipe.
Maya | Wholesome Yum
0Thank you, Misty!
Andrew Chase
0These are the most delicious pancakes I have ever made. Big exchange was “pure monk” monk fruit in place of erythritol, but careful, 300 times as sweet as sugar. My kids didn’t mind the 2 tbsp’s of it and between the 4 of us (17 boy, 15 boy, 12 girl), the batter never saw the inside of a fridge. Thanks again for this great keto recipe!
Maya | Wholesome Yum
0Thank you, Andrew! I’m glad you liked them. Feel free to leave a rating on the recipe card, too. 🙂
Jaclyn Smith Nelson
0Made these this weekend, and reheated a few for lunch today at work. Super yum! The only change I made was half the sweetener. I like to put a fried egg on top, and it was still a little too sweet. But when I used sugar-free syrup, it tasted great. Next time, I’ll use a bit less sweetener even still.
I loved the fluff. It really felt and had the texture close to I-Hop. Awesome recipe.
Maya | Wholesome Yum
0Thank you, Jaclyn!
Karen Fenn
0I’ve tried several other pancakes, but have been so disappointed. These are getting closer to a light fluffy pancake, best I’ve tried so far. I did add a little cinnamon. I wonder if separating the eggs, and using the egg whites beaten stiff would help lighten things a bit more? But very good for a keto pancake, best I’ve tried yet.
Maya | Wholesome Yum
0Thank you, Karen! Interesting idea to separate the eggs. I’ve done that with waffles before to make them more airy, but not with pancakes. Let me know what you think if you try that!
Ray
0For those who prefer to use say four eggs instead of six, how about if you substituted one half of a small banana in place of the missing two eggs? Ripe bananas can pretty much be mashed to liquid form. It might also enhance the flavor, texture, and moistness of the end result.
0 fat
0 protein
12 grams carbs
12 grams sugar
If you’re spreading the carbs and sugar over 22 pancakes, half a banana adds less than half a gram each of sugar and carbs to each one. As a bonus, the added sweetness from the banana would perhaps eliminate need for a really sweet topping….or for that matter, you could probably cut the Erythritol or sweetener of choice to one tablespoon to be more cost effective, as I’m sure it’s pricey.
Maya | Wholesome Yum
0Thank you, Ray! For most people bananas are too starchy to use on a low carb or keto diet, but you’re right that they don’t add a lot of carbs spread over 22 pancakes. It does add up if you have several pancakes, though. If you’re ok with that, that sounds like it could work!
Janet Newbill
0Make a Monte Crisco sandwich out of this. Amazing.
Maya | Wholesome Yum
0Thank you, Janet! That sounds delicious!
Rachel
0I made this today, they were ok but very dry. Would it be possible to sub out some eggs for oil or melted butter? Or do you think it’s the coconut flour that dries it out? Perhaps a swap with protein powder? Almond flour is really a lot, I would rather not make these again and be disappointed.
I cooked mine with lots of coconut oil and topped with a homemade raspberry sauce. Still too dry. Help!
Maya | Wholesome Yum
0Hi Rachel, Was the batter too thick? The dryness can happen from the coconut flour thickening too much. It varies a bit, so the instructions say to thin out the batter with almond milk as needed. I’m sure it would be fine to add some oil or melted butter also, but wouldn’t replace anything, just add.
Wholesome Yum A
0Can we use water instead of almond milk? I’m out of it at the moment.
Maya | Wholesome Yum
0Hi Amanda, I haven’t tried but it might work. The texture might be a little different. If you have cream you could mix that with water and use that.
Christie
0I mixed mine with whipping cream and thinned with water. These are mighty fine pancakes. Glad I went back and looked at the size as I made mine too big. Now I can divide them up better. We made sugar-free qumkuat marmalade and we are using it on the pancakes. Awesome.
Maya | Wholesome Yum
0I am so glad to hear that, Christie!
Kristy
0For using heavy cream do you think half cream and half water would work?
Maya | Wholesome Yum
0I think it would!
Wholesome Yum A
0I did use the water and it was fine. I love them.
Maya | Wholesome Yum
0Great! I’m glad they turned out!
Dawn Hollis
0My husband and I really dislike the taste of coconut. Does the coconut flour add a significant coconut taste? I know it’s used for consistency mainly, so how does it affect taste in this and other things? Thanks in advance!
Maya | Wholesome Yum
0Hi Dawn, No, I don’t think it adds significant coconut taste in this recipe. I has more almond flour than coconut flour, and is for consistency, like you said.
Melissa Kreiter
0These were very good! My very picky husband loved them and asked when I was making him more. I did add a dash of cinnamon. They reminded me of a spice cake.
Maya | Wholesome Yum
0Thank you, Melissa! They are great with cinnamon.
Mika
0Hello!
I tried making this as I was ready to start making things from scratch this year. I followed your instructions to the T! I got the blanched almond flour. Had all the other ingredients. The thing is that I made the 44 batch so that I don’t have to continue to make it every day. (Dry ingredients mix) So realized that’s my fault. I made 9 servings as follows:
Servings: 9 (3″- pancakes each.)
3/4 cup – Pancake Mix
3 large – Egg
1/2 teaspoon – Vanilla Extract
1/4 cup – milk
I did not like them one bit. When you break the pancake you hear a tearing sound of an overcooked omelet and tasted like one. The pancake had little to no flavor but eggs. They were easy to flip they got fluffy but tasted nothing like I would.
So my question is what can I do to fix this pancake mix I have? (44 servings of dry ingredients) Please help, anyone?
Correction: I calculated the measurements by following the 6 servings, not 9. However, by doing so I was able to make 9 pancakes.
Maya | Wholesome Yum
0Hi Mika, Sorry it didn’t work for you, but it sounds like what you did has different ratios than the recipe. It doesn’t really round out evenly to 6 or 9 servings unfortunately. I haven’t experienced the texture you are describing but have never tried it with those ratios. If they are dry for you, you could try replacing some of the milk with melted butter or a neutral heat-safe oil (like avocado or coconut oil). Adding more vanilla or some add-ins (like blueberries or chocolate chips) can also help.