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Free Printable: Low Carb & Keto Food List
Get It NowAs a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has one requirement for both: the fluffier, the better! With that in mind, perfecting all-purpose keto pancakes was on my list for quite some time — and here they are. Of all my keto pancake recipes (I have lots), these low carb pancakes are my favorite of all. Make them with me and you’ll see why!
Why You Need My Keto Pancake Recipe
- The best fluffy texture – I made almond flour pancakes and coconut flour pancakes separately first, both of which are delicious, but then it dawned on me: I love combining almond flour and coconut flour in low carb dessert recipes, so why not pancakes? Sure enough, doing this improved the texture so much. They’re my best keto pancakes ever, the closest low carb version to real pancakes I’ve tried.
- Slightly sweet flavor with a hint of vanilla – They’re a tiny bit sweet, but not too sweet. Perfect for your favorite toppings!
- Quick and easy to make – You only need 7 ingredients, and prep takes just a few minutes.
- Special diet friendly – My keto pancakes are obviously low carb (just 6 grams total carbs and 3 grams net carbs per serving), but they’re also grain-free, gluten-free, dairy-free, and paleo.
- 5-star reader reviews – Hundreds and counting! This low carb pancake recipe has been so popular over the years that I even included it in my Easy Keto Carboholics’ Cookbook. It’s filled with 100 easy recipes to make your favorite carb-filled foods keto-friendly — including bread, pizza, pasta, potatoes, rice, and (yes!) even pancakes.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb pancakes recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – This kind will get you the best texture. It’s super fine (the finest grind out there!) and blanched, giving you a fluffy result. Many other brands are coarser and can make your pancakes gritty.
- Wholesome Yum Coconut Flour – Super finely ground and organic. Be aware that different brands can absorb moisture differently, so your batter consistency can vary if you use a different brand.
- Besti Monk Fruit Allulose Blend – A couple tablespoons adds light sweetness, not too much. (Of course, feel free to adjust the sweetener amount to your liking.) I recommend using Besti over other sweeteners, because it locks in moisture and helps make your low carb pancakes more fluffy. It also tastes just like sugar, is 100% natural, and has zero net carbs. However, other sugar substitutes would work.
- Baking Powder – Provides lift; make sure it’s fresh. I like this brand, which is non-GMO.
- Sea Salt – Optional, but I recommend it to balance the sweetness.
SWAP: Need to replace the almond flour or coconut flour?
If you can’t have one of the low carb flours in this recipe, make my almond flour pancakes or coconut flour pancakes instead.
The Wet Ingredients:
- Eggs – Use whole, large eggs. These help provide leavening and structure. Flax eggs (a common egg substitute) might work, but your keto pancakes will be denser and more prone to falling apart, so I recommend making mini 2-inch pancakes if you use these.
- Milk Of Your Choice – Choose a keto friendly option you like. I use unsweetened almond milk, either store-bought or my homemade almond milk when I have it. Coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream work, too.
- Oil – You’ll add some to the batter to prevent it from being too dry, plus use more for frying the pancakes. I prefer avocado oil for it’s neutral flavor, but any neutral tasting oil that is liquid at room temperature should work, such as light olive oil. Don’t use extra virgin avocado or olive oil, as the flavor is too strong.
- Vanilla Extract – Optional, but I recommend it for flavor. I love this one. You can also mix it up with other extracts, such as banana or maple.
SHORTCUT: Use my pre-mixed keto pancake mix!
This recipe was so popular that I made it into a convenient keto pancake mix! Just add eggs, oil, and milk of your choice.
How To Make Keto Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the batter. In a large bowl (I love this nesting set), whisk all ingredients together, until smooth. I don’t find it necessary to mix the dry ingredients first, but you can if you like. You can also mix them up in a blender.
- Cook your low carb pancakes. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Pour the batter onto the hot pan and form into circles. Cover with a lid (this is important to make them easy to flip!) and cook until bubbles start to form on the top or edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
My Recipe Tips
- Don’t forget the lid! You wouldn’t normally cover pancakes, but I find it very helpful for this recipe (on the first side only) because it makes them easier to flip.
- Check your batter consistency. It should be like a typical pancake batter, maybe a tiny bit thicker. If it’s too thick, add a splash of almond milk. Don’t add too much, or your panckaes will be soggy.
- Grab your largest nonstick skillet. That way, you’ll have fewer batches to make. I love this one that comes with a lid. A griddle is not ideal here, since you need the lid.
- I highly recommend this turner for easy flipping. This is technically a cookie spatula, but I adore it for keto pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
- Want a super smooth browned surface like mine? Minimal oil is the key. I usually oil the pan with avocado oil and then wipe with a paper towel (so that only a very thin layer remains), or grease very lightly with ghee. A pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Watch the heat. A bit lower than you might expect works best for these low carb pancakes. Turn it down if they brown too much or too fast.
Make Ahead Options
My keto pancake recipe makes 12 3-inch pancakes, and they are filling. If you want to meal prep, you can easily double or triple it, and have a few options for storing:
- Make ahead batter: If you want your pancakes fresh, you can mix the batter ahead. Baking powder reacts right away and then loses effectiveness, though, so I recommend adding it to the batter right before cooking.
- Store cooked pancakes: Keep in an airtight container in the fridge for up to 5-7 days. Hello, instant keto breakfast!
- Freeze for longer: My go-to option. Let the pancakes cool, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a zip lock bag and keep in the freezer for up to 3-6 months.
My favorite way to reheat these keto pancakes is to arrange them on a baking sheet, slather with a little unsalted butter, and heat in the oven at 350 degrees F until warm. (The butter prevents them from drying out.) If you’re in a rush, the same method works in the microwave.
Topping Ideas
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar-Free Syrup – Get my sugar-free maple syrup recipe here, or pick up my new keto maple syrup in a glass bottle — it’s naturally sweetened and flavored from real maple. (Even my kids and friends can’t tell this isn’t the regular kind!)
- Butter – Always a solid choice for pancakes.
- Sugar-Free Whipped Cream – So easy to make and tastes like the real thing!
- Nuts – Most nuts are very low in carbs. You can chop them up and fold into the batter, or just sprinkle on top. Get my full keto nuts list here for ideas.
- Berries – Make keto blueberry pancakes by folding blueberries into the batter, or top your pancakes with other berries, such as strawberries or raspberries. Get my full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, available in dark, milk, or white chocolate options. You can fold chips into the batter or just add them at the end.
Get Zero Sugar Maple Syrup For Your Keto Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Low Carb Pancake Recipes
Keto Pancakes (Fluffy Low Carb Pancakes)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
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Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 3-inch pancakes
- Important note on almond flour: Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
- Tips for success: Check out my recipe tips above to help you get the right batter consistency, flip the pancakes easily, get a smooth browned surface, and more.
- Make ahead and storage: I’ve got several options in the storage section above.
- Toppings: My fave by far is my natural keto maple syrup, but I have more ideas in the toppings section above.
- Note on recipe change: I’ve been making these since 2017, and slightly updated the recipe in March 2018 to make them even better! Above is the new version. The changes were adding avocado oil, reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the avocado oil.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pancakes
1,278 Comments
BRIAN MAHANEY
0AWESOME SITE. THANK YOU!
Maya | Wholesome Yum
0Thank you for stopping by, Brian!
Julie Derby
0This recipe is a keeper! So fluffy & brown nicely – I think the almond flour/coconut flour combo is a winner. I also added some cinnamon, which is also good for you. If you didn’t tell, no one would know this is Keto. Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Julie!
Julie Derby
0This recipe is a keeper! I think the almond flour/coconut flour combo is a win-win. I added some cinnamon to taste which is also good for you. These pancakes brown up very nice and no one would know they are keto. Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Julie!
Tiffany
0I made these for my 3 year old and she LOVED them! Thank you for a recipe the whole family can enjoy. These are so easy to make that I can see them in the weekly -not just weekend breakfast rotation.
Maya | Wholesome Yum
0I am so happy you and your daughter liked the pancakes, Tiffany!
Donna
0This is by far the best Keto pancake I have ever made. My husband raved about them. Thanks for sharing the recipe!
Maya | Wholesome Yum
0I love to hear that, Donna! Thank you so much!
Dinora
0I added 1/3 cup more of almond milk and 2 tbsp more of coconut flour and used caramel flavor instead of the vanilla flavor and wow.
Maya | Wholesome Yum
0I love that! Thank you, Dinora!
Robin
0I have made low carb pancakes before and they have been inedible! I love these pancakes – they are fluffy and have a wonderfully rich consistency! I added blueberries and a dollop of whipped cream!
Maya | Wholesome Yum
0Yay I love that, Robin! Thank you!
Linda Wager
0Tastes very coconutty, I was expecting more almond, but it was good. Texture is 90% like traditional pancakes which was very good.
Maya | Wholesome Yum
0I’m glad you still liked them, Linda! If you prefer to make almond flour pancakes without the coconut, here is the almond flour pancakes recipe.
jodi
0These were wonderful! Made them exactly as directed except I used 4 eggs and in place of the avocado oil, I used MCT oil. I made a blueberry topping with butter, sugar-free syrup and blueberries warmed together and poured it over the top. SO SO GOOD!
Maya | Wholesome Yum
0Whoa, I love all of your substitutions, Jodi! Thank you!
kerstin kobetitsch
0I love your pancakes. I froze them, and placed them in the toaster to re heat. Really satisfying.
What measure scopp/ or cup did you use to pour them equally into the pan?
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Kerstin! I usually use a measuring cup to pour them onto the pan. I hope that helps!
Linda
0Made pancakes for the first time. I prepare myself mentally to anything Keto being a little off on the similarities in flavor. This recipe is really good! I’ve only been doing Keto for 2 months, but I crave so many things that let me down. This did not! Tastes better than regular pancakes.
Also, 2 3-inch pancakes? I made about 5 regular-sized pancakes on a small pan. Leftovers are always a good thing for me! haha.
Thank you!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Linda!
Kerstin Kobetitsch
0Hi Maya,
I made them. They are fab! Hopefully I can freeze them.
Just one question: In the video when they were placing the batter in the pan, you used a certain scoop/measuring cup size. Which cup size? 1/4 cup?
I want the the size that yields 6 servings of 2 3″ pancakes. I tried using an ice cream scoop but they were all different sizes. Trying to stay <20 net carbs. for weight loss.
Thanks
Maya | Wholesome Yum
0Hi Kerstin, I’m glad you like them! A 3″ pancake is about 1/8 cup of batter.
Kim
0Love it. Used extra virgin olive oil instead, milk instead of almond. Swerve for the sugar. The pancakes are perfect, fluffy not flat.
Maya | Wholesome Yum
0Hi Kim! I am so happy you liked the pancakes! Please come back again soon!
Dianne B Fitzgerald
0These were absolutely delicious! Better than regular pancakes.
Maya | Wholesome Yum
0Thank you so much, Dianne! That’s the best compliment ever. 🙂
Kay
0I made these about 18months ago, they tasted good but I remember thinking the almond flour just didn’t work well with the consistency.
This time round I swapped the almond flour with rye flour, only I then swapped the quantities of rye flour and coconut flour. So ended up with 1 cup of coconut flour and 1/4 cup of rye flour. I know rye flour isn’t completely carb free but it’s better than wheat.
I didn’t have any sweetener so added some honey instead.
Thank you very much for the recipe, with slight alterations it worked very well. Got some protein in and have so many pancakes left over that I will freeze 🙂
Maya | Wholesome Yum
0Thank you for sharing, Kay! While I wouldn’t use rye flour or honey for low carb pancakes, they are still natural options and I’m glad you found a way to make the pancakes work for you. I did add some oil to the recipe from the original version you probably made 18 months ago, in case that might have made a difference. Other than that, if you ever try them with almond flour again, make sure to use finely ground, blanched almond flour, because the consistency isn’t the greatest with almond meal or “natural” (speckled, unblanched) almond flour.
MichiganMom
0I will admit, I was like wow so much to do, but it sure was worth it! It didn’t taste eggy at all. I used coconut oil, (that’s all I had) and swerve sugar. The consistency was a little watery but it was perfect for the waffle maker so I didn’t make any alterations. The best tasting low carb waffle ever! And I have batter left to make more.
Maya | Wholesome Yum
0I am so happy you liked them! Please come back again soon!
Whitney M
0I cannot get these to flip properly. They are very spongy/crumbly. I followed the exact recipe – apart from the sweetener. Can you put these in a waffle iron? I do not want to waste the batter but pancakes are not working for me today.
MichiganMom
0Yes! My batter was a bit watery, perfect for a Belgium waffle maker. They turned out perfect. I didn’t even attempt I make a pancake, but I wasn’t planning on making pancakes anyway. Lol.
Maya | Wholesome Yum
0Hi Whitney, You may need to adjust the pan/stove temperature and make sure the pan is greased. I haven’t tried it as waffles yet but it would probably work – just won’t be crispy.
Kim May
0These were great! Added cinnamon and I only had 1/2 and 1/2 for the liquid. Needed to add a little more liquid to make enough pancakes. Wonderful texture and flavor. Everyone enjoyed.
Maya | Wholesome Yum
0Thank you, Kim! Love the cinnamon addition. I’m glad everyone enjoyed them.
Dave
0Total catastrophe but I’m new at this type of cooking and I blew it. I didn’t have any avocado oil but I had “any other neutral flavor oil”- coconut oil. Doubled the recipe, added the slightly warm oil, added the other ingredients (slightly cool). The oil solidified when it hit the other ingredients and there was no recovery. Should have tried to make a “corn bread/cake out of it. It smelled great while I was scooping it out onto the compost pile.
Maya | Wholesome Yum
0Hi Dave, Thank you for sharing so that I can improve on the instructions. By neutral tasting oil I meant a liquid oil, not a solid one like coconut oil. I can definitely see the oil solidifying causing a problem. I hope you’ll try it again with avocado oil, or if you want to use coconut, it needs to be refined coconut oil (the kind that is liquid at room temperature).
Jamile
0Thank you for the recipe! I will try for sure! I have one question though, can I put psyllium husk powder just to add more fiber to the recipe?
Maya | Wholesome Yum
0Hi Jamile, You can try, but it will change the texture.
Buster
0Um, 3 inch pancakes? Maybe enough if you’re four, but for an adult? After all the keto recipes I’ve made, I find that one must carefully examine the entire recipe before starting, especially if you’re new to keto WOE. This is not the same as making food with wheat flour.
These keto recipes almost always over estimate the salt component, which is almost always far too much.
I’ve not yet made these, but I have made coconut flour/macadamia nut pancakes which are very good. This recipe adds the sweetness of almond flour which can only make them taste better. I made my own coconut butter which I flavored with pure almond extract and a little stevia. That should be very good on these cakes.
Maya | Wholesome Yum
0You can make them any size you like, but I find them quite filling. Keto pancakes are more filling than regular. I agree that examining a recipe is a great idea regardless of what kind of recipe it is, but don’t think it’s fair to generalize all keto recipes. They are all different. 🙂 These pancakes are not salty tasting, even if you include the optional salt, which I do recommend. I hope you’ll try and like them!
Mark
0Really good and a huge step forward in Keto life. Girlfriend who is not Keto said could we reduce egg even more. Could you take one yolk out but keep the white for the binding?
Maya | Wholesome Yum
0Thank you, Mark! Sure, you could try that. Whites without yolks tend to get rubbery in texture and yolks are a natural leavening agent, but leaving one out would only be a slight difference. I definitely wouldn’t leave out all of them.
Jim
0I guess since I am new to keto, the bread / pancake recipes I have found to be something to be desired. I found this recipe to look and smell like real pancakes, but the taste was closer to sawdust unfortunately.
Maya | Wholesome Yum
0Hi Jim, Sorry that they were not what you expected. Did you by chance use almond meal instead of finely ground blanched almond flour? Almond meal has a texture that isn’t ideal for pancakes.
Kat
0Yaaaas!! The revised one is so much better!! Thank you so much! Best keto pancakes ever!! And they make about 6 big pancakes. Just enough for me and my daughters.
Maya | Wholesome Yum
0I am so happy you and your daughters liked them, Kat!
DeAnne
0Best pancakes ever!!!!!! I used 3 eggs and 2 oz. Cream cheese!
Maya | Wholesome Yum
0I am so happy you liked them, DeAnne! Have a great day!
BM
0A+ recipe
Maya | Wholesome Yum
0Thank you!
Kelly
0So delicious! I was having a problem flipping the pancakes so after making two blobs, I decided to oil an 8×8 pan, put the pan in a 350 oven while it was heating, and then poured the rest of the batter into the hot pan. Baked for 20 minutes. We devoured it and agreed that we’d always make it this way from now on.
Maya | Wholesome Yum
0Thank you, Kelly! I’m glad you got that to work for you.
Susan in TX
0Oh! I was going to ask about baking these. I’ve been looking for THE recipe…tastes like wonderful pancakes and can be baked in the oven. Yes!
Maya | Wholesome Yum
0I hope you like them, Susan! Have a great day!
Steve
0I just fixed a batch of these pancakes and they were absolutely delicious! I used stevia for the sweetener! Thank you, I was very surprised.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Steve!
Solange
0This is my favorite recipe I even have my husband hooked and he hates pancakes ! Not these ones! Thank you for this recipe it’s amazing !
Maya | Wholesome Yum
0What a great review, especially from a pancake hater, Solange! Please come back again soon!
Victoria
0Taste great but are very thin
Maya | Wholesome Yum
0Hi Victoria, Was your baking powder fresh? That is the most likely culprit, or just not whisking the batter enough. I’m glad you still liked the taste.
Melissa
0I’m fairly new to Keto, about a week new, so your recipe was the first experience I had making Keto friendly pancakes. I just gotta say that they are so good!! Super easy to make and they taste great. In my opinion, they’re super close to the real thing. Even my mom loved them. The only mistake I made making them was using too much liquid stevia. I didn’t realize that since it’s in liquid form, it’s stronger so it was my mistake. They’re a tad too sweet (not bad though) for me but next time I’ll know to use less! I’m so happy I stumbled across this recipe. It’ll be my go to when I’m craving pancakes!
Maya | Wholesome Yum
0I am so happy to hear that, Melissa! Now you’re ready for your next pancake craving!
Cathy Williams
0I made these for the kids this morning and they are their favorites! I added some blueberries to the pancakes and made blueberry syrup for them. The best recipe I have tried!!!!
Maya | Wholesome Yum
0Blueberry syrup sounds delicious, Cathy!
Bob
0Could you update the recipe to have eggs on the ingredient list please? I think you overlooked it.
Maya | Wholesome Yum
0Hi Bob, The ingredient list shows 5 eggs on the recipe card.
Patty
0I tried these today and also do not see the eggs so they didn’t work out.
Maya | Wholesome Yum
0Hi Patty, Please don’t make them without eggs. 🙂 The eggs are right on the ingredient list right below the baking powder on the recipe card.
Brittany Norman
0These are some of my absolute favorite low-carb pancakes. There are HUNDREDS of recipes and I feel like I’ve tried almost all of them. We are a type 1 diabetic family who chooses to eat low carb, healthy whole foods. I set out on a mission to make almost all of our LC food similar to the original version and I found that so many pancake recipes were either too eggy, too creamy or too dry. This is the perfect substitute to those old fashioned pancakes. We like ours with Lakanto’s maple “syrup”.
Maya | Wholesome Yum
0Thank you so much, Brittany! That means a lot.
Ronalyn Hurley
0Maya, I made these pancakes today and I have to tell you…these are better than any other recipe I have tried. I followed your ingredient list precisely and I can’t get over how much they look and taste like regular pancakes. I topped them with butter and Lakanto Maple Syrup and ate four! The rest are in the freezer for later. Thank you for the new version. It’s the only one I need now.
Maya | Wholesome Yum
0Hi Ronalyn! I am so happy you liked the pancakes! Have a great day!
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!
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.
Maya | Wholesome Yum
0I am so happy you liked them, Vicki! Have a great day!
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!