Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pancake Recipe
- Ingredients For Keto Pancakes
- How To Make Keto Pancakes
- Storage Instructions
- Topping Ideas For Low Carb Pancakes
- Get Zero Sugar Maple Syrup For Your Keto Pancakes!
- More Keto Pancake Recipes
- Tools To Make Low Carb Pancakes
- Keto Pancakes (Fluffy Low Carb Pancakes) Recipe card
- Recipe Reviews
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.
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.
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.
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.
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.
© 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. 🙂
1,203 Comments
Mc
0Horrible grainy texture, and way too thick.
Maya | Wholesome Yum
0Sorry to hear they didn’t work for you. Did you use blanched almond flour, and all the same ingredients and amounts? They would be grainy if you use almond meal or unblanched almond flour.
Andrea
0Delish. I added some baking soda and lemon juice to help them rise and they came out perfect.
My batter was also a little dry so I added a tablespoon more milk.
I used ghee as my oil which seems to work well!
Maya | Wholesome Yum
0I am so happy you liked them, Andrea! Have a great day!
Candyce Testa
0How much baking soda and lemon?
JC
0Just made these and they’re AMAZING! quick q will the batter hold in the refrigerator and if so for how long?
Maya | Wholesome Yum
0Thank you so much, JC! You can, but the baking powder does lose efficacy when it sits over time. Another option would be to pre-make the pancakes and store them either in the fridge or freezer.
Jennifer
0Just made a batch of these and they were delicious!!! Thanks for sharing this recipe!!!
Maya | Wholesome Yum
0I am happy to hear this, Jennifer! Thanks for stopping by!
Amy
0These are my favorite keto pancakes, but mine taste a bit salty. Any suggestions? I followed the recipe, even added a bit more sweetener.
Maya | Wholesome Yum
0Hi Amy, I’m so glad they’re you’re favorite. Regarding saltiness, did you by chance use baking soda instead of baking powder? That could be it. Otherwise is it possible that any of your ingredients were salted?
Karen Marbach
0Cake-like texture – very good! For me, at high altitude, I cooked for 3 minutes per side on low (2-1/2 on my gas range dial). I got 20 3″ pancakes, and will freeze the leftovers , and put in the toaster next time we want pancakes. If you freeze them separately on a sheet pan, then put in a ziplock bag, they won’t stick together – you can just grab how many you want. Thank you for this recipe – it’s about the 3rd or 4th alternative flour recipe I’ve tried, and definitely the best!
Maya | Wholesome Yum
0I am so happy you liked them, Karen! Please come back soon!
Ursulla Smayda
0Really enjoyed this recipe! I switched avocado oil for pecan oil and they reminded me of the Hearty Grain pancakes from iHop!
Maya | Wholesome Yum
0I am so happy you liked them, Ursulla! Have a great day!
Linda S Wachs
0Making now
How many can you eat?
Maya | Wholesome Yum
0Hello Linda. One serving is 2 3 inch pancakes. I hope you like them!
Bryan
0Been living low carb/keto for over a year now. I woke up this morning and said to myself, I need a pancake! A quick search led me to this recipe. Seemed simple enough to make so I went for it. I followed directions and they turned out great! Based on how well these turned out, I have no need to keep searching for another keto pancake. next time I will pair this with the low carb maple syrup. https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/. Thank You Thank You!
Maya | Wholesome Yum
0I am so happy you liked them, Bryan! Have a great day!
Janine
0I’m looking forward to trying this recipe. One question, do you put the avocado oil in the batter? Or is it listed as an ingredient because you use it to fry them? I looked at the video and the oil wasn’t added to the batter in it. Thanks!
Maya | Wholesome Yum
0Hi Janine, Yes, put the avocado oil in the batter. I added it to improve the recipe based on feedback from several readers, but this was after the video was made. It’s the same otherwise.
Mariah
0After MANY failed pancake recipe attempts, I found this beauty!! I LOVE me some pancakes in the morning and I felt that I struck gold when I ate this recipe for the first time. I used 5 medium eggs because that’s what I had, the recipe still turned out scrumptious. Absolutely NO eggy taste! Thank you for sharing this awesomeness!!
Maya | Wholesome Yum
0I am so happy you liked them, Mariah! Thank you!
Vivian
0These were the best keto pancakes ever. I did add a bit more sweetener and a bit more almond milk to thin.
Maya | Wholesome Yum
0I am so happy to hear that, Vivian! Thank you!
James C
0This is not a bad recipe, however do not go into thinking this is going to look and taste like a traditional pancake. You can definitely taste the almond flour, and they do not get fluffy like a traditional pancake by staying relatively thin. I plan on adding a bit more vanilla into the remainder of the batter and some cinnamon. The cinnamon helped to cover the heavy almond flavor a bit more. I may even try a bit with some pumpkin spice to give them that seasonal taste.
Maya | Wholesome Yum
0Hi James, Thank you for the feedback. Almond flour varies by brand, so you might want to try a different brand that is super finely ground and blanched. Otherwise they’ll definitely be heavy. Also, make sure your baking powder is fresh, which will make them fluffy.
Una
0How many pancakes are in a serving? I’m assuming 1? Thank you!
Maya | Wholesome Yum
0Hi Una, The nutrition info is for a serving size of 2 3-inch pancakes. But, you could have more or less depending on many factors like what else you’re having, how hungry you are, toppings, your weight loss goals if any, etc.
Tami
0The family loved these pancakes! I am confused on your net carb figure. You are saying the entire recipe is 18carbs (6 servings x 3 net carbs each) but I am only coming up with a total of 10 (8 net for 1 cup almond flour and 2 net for the coconut flour). I did substitute hwc in place of almond milk but what am I missing?
Maya | Wholesome Yum
0Hi Tami, I’m glad you love them! 1/4 cup almond flour has 3g net carbs, and 1/4 cup coconut flour has 6g net carbs. This recipe has 1 cup almond flour and 1/4 cup coconut flour, for a total of 12g net carbs from the almond flour and 6g from the coconut flour, or 18g net carbs for the whole recipe.
Tami
0Ahhh, I just double checked my almond flour and coconut flour and your net carbs per 1/4 cup are more than mine. Must vary by brands!
Kelly Krpan
0What kind of syrup are you using. Keto?
Maya | Wholesome Yum
0Hi Kelly, Here is my sugar-free syrup recipe.
Linette Reasons
0These turned out amazing!!! Thank you so much! The hubby said, “we’re actually eating pancakes!”
Maya | Wholesome Yum
0I am so happy to hear that, Linette! Please come back soon!
Leah Brown
0Can I leave left over uncooked batter till tomorrow?
Maya | Wholesome Yum
0Hi Leah, Some people have reported success doing that, but I think it’s best to make the pancakes and store those in the fridge. You can reuse batter later, but the baking powder reacts right away, so they’ll be less fluffy the next day.
Barbie
0What can I use in place of Avocado Oil?
Maya | Wholesome Yum
0Hi Barbie, Any neutral tasting oil will work fine.
Angie
0Butter
Carol B
0I almost never comment on blog sites, but I wanted you to know that as a relative keto newbie, desperate to find an alternative to eggs every morning, I tried these pancakes. This was the first keto recipe I ever made. Verdict? LOVE! I can’t believe how good they are and how easy they are to make. I just dumped all the wet ingredients (only 4 eggs) in my Nutri Bullet, added the dry ingredients, and blitzed it all together. So, so, so good! I make four small pancakes at a time, and the remaining batter lasted in the fridge just fine for three more days. Yep, I had them four days in a row! Looking forward to exploring many more recipes on your site. Thanks so much!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Carol! Have a great day!
Vic
0Does this recipe include eggs??
Maya | Wholesome Yum
0Hi Vic, Yes, it does. There are 5 eggs, listed under the ingredients on the recipe card.
Sy
0Great recipe! Didn’t have avocado oil on hand, so I used MCT oil. Turned out great. Next I’ll try with the avocado oil.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Sy! Have a great day!
Micah Levine
0I made these today and the only thing I changed was I whipped the egg whites and then folded them into the prepared batter. They were fluffy and super delicious. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Micah! Have a great day!
Sue
0These are amazing! I added a splash of sugar free maple syrup and constructed my own McGriddle with an egg and ham between two delish pancakes
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Sue! Have a great day!
Pat
0Hi..I am new to all of the Keto recipes. The only question I have is do the pancakes taste eggy?? I made some Keto bread that was awful. It called for 7 eggs and was very eggs tasting. I had to throw out.
Thank you!! Pat
Maya | Wholesome Yum
0Hi Pat, No, I don’t think they are eggy. Hope you’ll try them!
Nicci
0Try replacing an egg with 1/4 cup of soda water. If it’s till thick instead of adding more almond milk add another 1/4 cup of soda water. Turns out real well. Or eggy.
Tonya
0Loved these pancakes! Hubby and 8 yr old son loved them too (neither of which are Keto). No syrup needed! A great grab and go out the door! I made some with semi sweet baking chocolate chips and some with colored sprinkles for a fun psychedelic look for the kid. I used swerve for the sweetener and an almond coconut milk blend. They were fluffy and easy to flip! Definitely a coconut flavor, but I love coconut! Thank you for sharing this recipe!
Maya | Wholesome Yum
0I am so happy that you and your family liked the pancakes, Tonya! Please come back again soon!
Susan
0Great recipe! I couldn’t find almond flour in the supermarket so I used peanut flour instead and hoped for the best. They had a lovely texture and taste. I added blueberries whilst they are cooking too. Highly recommend. Will make sure I try with almond flour.
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Susan! Thanks for stopping by!
Rachel
0Can this recipe be used to make waffles I wonder?
Maya | Wholesome Yum
0Hi Rachel, I haven’t tried but you probably could. Not sure if they’d get crispy, though. You might also like these almond flour waffles.
Lena
0Great recipe! After 4 months of eggs for breakfast everyday- these pancakes saved me! I used heavy whipping cream, 1 tablespoon of stevia, and lots of ghee in the plan (replacing it every batch). Vanilla extract is a must!!! Next time I’m going to try club soda to fluff them up and cut out an egg. Thank you again!
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Lena! Thanks for stopping by!
Ann
0Thank you for this awesome recipe! I used a blend of monk fruit/erythritol I found on amazon. I was running low on olive oil so I subbed it with coconut oil, added cinnamon and blueberries. They’re amazing and fluffy!
Maya | Wholesome Yum
0I am so happy that you liked them, Ann! Thanks for stopping by!
Carolyn
0These were delicious! I think I like them better than “regular” pancakes. No syrup necessary, just topped with a little butter and cinnamon.
Maya | Wholesome Yum
0I am so happy you liked it, Carolyn! Thanks for stopping by!
Aimee
0Wow!! Another win! These are fantastic. The combination of almond and coconut flour is what sets this apart from other recipes. Thank you so much!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Aimee! Thanks for stopping by!
Pam
0This was delicious and just the sweetness I was craving!
Maya | Wholesome Yum
0I am so happy you liked them, Pam! Please come back soon!
Karen
0How many carbs per recipe please ?
Maya | Wholesome Yum
0Hello, Karen. Please find below the nutrition information for 2 3 inch pancakes:
Calories: 268 | Fat: 23g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 1g | Protein: 9g
Amy Burbidge
0Do you ever make the batter and not cook them all? Just wondering if I could make this at home and take the batter in my RV. Always looking for recipes I can make ahead. Thanks!
Maya | Wholesome Yum
0Hi Amy, I don’t recommend doing this, as they won’t be fluffy. The leavening effects of the eggs and baking powder react right away, and will lose that if the batter sits for a long time. You can pre-mix the dry ingredients ahead of time if you’d like.
Jennifer
0These turned out AMAZING! I used unsweetened vanilla almond milk, monk fruit sweetener, and subbed coconut oil for avocado! Awesome!!
Maya | Wholesome Yum
0Yay, so happy you liked them, Jennifer!
Jess
0Thank you so much for this recipe! I made it exactly as you instructed, (except used olive oil) and they were perfect! I plan to freeze them and eat whenever. I can’t wait to try more of your recipes! Thanks again!!
Maya | Wholesome Yum
0I am so happy to hear that, Jess! Thanks for stopping by!
Jordan
0What almond flour are you using to get such a low amount of net carbs? The only almond flour I can find has 32g net carbs in a cup. The coconut flour I found is also around the same. That means this is way more than the number of carbs you listed in the nutrition section.
Maya | Wholesome Yum
0Hi Jordan, The almond flour I use is linked on the recipe card above. The carb counts come from the USDA food list.
Danisha
0I am allergic to egg yolk, do you know if this recipe would work with just the egg whites? I think I will try them this weekend and I will let you know how I do. I found out I have an iodine allergy and the yolk has iodine. Thanks so much. I love your recipes.
Maya | Wholesome Yum
0Hi Danisha, You can try, but they’ll probably be more dense. I’d compensate with a bit more baking powder, and maybe slightly more oil. Let me know if it works for you.
Lou Billedeaux
0We love this recipe. My son & daughter-in-law got us started on Keto diet. When my daughter-in-law tasted a leftover cold pancake, she begged for the recipe. I was wondering if the batter can be stored in the fridge over night? Have you had any experience storing this batter?
Maya | Wholesome Yum
0Thank you, Lou! I wouldn’t recommended storing the batter because the baking powder will react and lose efficacy. But you can mix the dry ingredients ahead. You can also make the pancakes ahead and reheat.
Laurie
0I have a question about serving size. In your paragraph “Storing Keto Pancakes “ you state your recipe made 22, 3” pancakes. In your recipe it says it makes 6 servings of 2, 3” pancakes. I am not great in math but I am having a hard time figuring out what size to make the pancakes. Do you use a standard measure to proportion them? Thank you.
Maya | Wholesome Yum
0Thanks for noticing that, Laurie! It makes 12 3-inch pancakes, and a serving is 2 of these. Usually a pancake is about 2 tbsp or 1/8 cup of batter. Of course you can make yours bigger or smaller if you’d like, and depending on what else you’re having you could have 1-2 servings.
Dena
0delicious! OMG. I haven’t had pancakes for more than a year. Careful, they taste like more.
Ty. Dena
Maya | Wholesome Yum
0I am so happy you liked them, Dena! Have a nice day! Please come back again soon!
Marie
0Delicious!!! Love it!
Maya | Wholesome Yum
0Thank you, Marie!
Lisa
0This was amazing! Best keto pancakes I have ever had ! Easy too. I followed the recipe and they didn’t taste eggy at all. Much less eggy than many I have tried!
Maya | Wholesome Yum
0Thank you, Lisa! I’m so glad you liked them.
chriss
0Thank you so much for the fluffy pancake recipe. They were fantastic. I will be making them again. I am going to freeze the extras so we can enjoy them on a work morning. I do try to live keto so these are a treat. Can you give a rough guess on the carb count?
Maya | Wholesome Yum
0Thanks for stopping by, Chriss. Please find the nutritional information below:
Calories: 268 | Fat: 23g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 1g | Protein: 9g
Rebecca
0These are so good. I made a couple of tweeks as I didn’t have all of the ingredients on hand and didn’t want to wait. I split the recipe in half as it’s just me. Used vanilla flavored coconut creamer in lieu of almond milk and vanilla. I didn’t have baking powder nor baking soda so didn’t add it. I added cinnamon.
Maya | Wholesome Yum
0I am glad you liked them, Rebecca! Thanks for stopping by!
Vanessa Robertson
0LOVE this recipe!!! Absolutely wonderful!!
Maya | Wholesome Yum
0I am so happy to hear that, Vanessa! Thanks for stopping by!
Lindsay
0I just started Keto 2 weeks ago and I am already sick of all the meat. Thank you, thank you, thank you (!) for a recipe that fits in my diet and is actually delicious. I feel like a normal person, eating normal food. These were wonderful!
Maya | Wholesome Yum
0I am so happy to hear that, Lindsay! Thanks for stopping by!
Trice Lininger
0Delicious. I like them better than regular cakes. They are fluffy, not dense.
Maya | Wholesome Yum
0I am glad you liked them! Thanks for stopping by! Have a great day!
Renee Cray
0Super recipe! Loved the flavor. Cut eggs to 4 to avoid eggy taste and increased almond milk to compensate. I generally have an aversion to the mealiness of almond flour but the coconut flour helped and clearly the baking powder helped with the fluffiness! Much better than the keto cream cheese/egg crepe we’ve been making! Thank you!
Maya | Wholesome Yum
0I am so happy that, Renee! Thanks for stopping by!
Kim
0I have recently started a Keto diet did to health reasons, so anything recipe that I can find that reminds me of my old favourites is amazing… not only do these pancakes do that, but even my other half enjoyed them! (He’s not on keto). I used Ground Almond and I didn’t mind the texture at all. Super fluffy and so filling! Thank You for sharing ☺
Maya | Wholesome Yum
0Yay! I am so happy you liked them, Kim! Thanks for stopping by!