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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
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!”
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.
Maya | Wholesome Yum
0I am so happy to hear that, Linette! Please come back soon!
Barbie
0What can I use in place of Avocado Oil?
Angie
0Butter
Maya | Wholesome Yum
0Hi Barbie, Any neutral tasting oil will work fine.
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
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.
Maya | Wholesome Yum
0Hi Pat, No, I don’t think they are eggy. Hope you’ll try them!
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!
Vero
0It mention not to use evoo, will regular olive oil do? I only have that or coconut oil.
Maya | Wholesome Yum
0I’d probably choose the coconut oil. You’ll have to melt it and then let it cool a bit so that it doesn’t solidify when it hits the cold batter (and so the heat doesn’t cook the eggs). Olive oil might come through in the flavor of pancakes which wouldn’t be ideal. I like them best with avocado oil though.
Deme Peters
0I love these pancakes. I’m three weeks into Keto and I am not an egg fan although I have my super omelet at least 4 times a week. It is so nice to come across an alternative. I am not a syrup fan and a few blue & Raspberries do the trick. The batter is light and they cook really evenly. Don’t flip too early or the break in half. I also make 4 days worth, put them in a airtight container and put them in the toaster with plenty of butter afterwards. Thanks for sharing this recipe.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Deme! Thanks for sharing your tips with us!
Laura
0Yum! I used heavy cream in place of milk, also added cacao and chocolate chunks! These were very fluffy.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Laura! Please come back again soon!
Lana Phillips
0Yeah, I made a batch of these with sugar free Hershey’s choc chips and they are so good with just a little butter melted on top! Really great recipe!
Maya | Wholesome Yum
0Oooh I love that you added melted butter, Lana!
Faith
0Great recipe ! I did have to add some more almond milk but other than that perfect!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Faith! Please come back again soon! Have a nice day!
Susan
0Only problem was getting batter thin enough. First batch was so thick, that flipping over made them fall apart. So, flavor was delicious just too thick. I didn’t want to add more milk as recipe said too much would make them too wet. Guess I’ll have to keep trying. Thanks.
Maya | Wholesome Yum
0Hi Susan, Sometimes the thickness varies depending on the brand of coconut flour, so that could be the difference. The one I use is linked on the recipe card. Otherwise, you can definitely add a little bit more milk or oil if it’s super thick, just not a lot. It’s normal for it to be a little thicker than a typical pancake batter. I’m glad you liked the flavor, though!
Beth
0I have been searching for a dairy-free Keto pancake recipe. I made these this morning and they tasted great! This recipe is going to become a regular on weekends at my house. Thanks!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Beth! Please come back again soon!
Kenda Townsend
0After 3 weeks on Keto, this literally was an amazing find! We truly enjoyed this recipe! But both hubby and I have this weird numb tongue thing happening. xanthum gum? Almond flour?? Not sure why, but we’d love to find out! We absolutely loved this!
Maya | Wholesome Yum
0Hi Kenda, I’m so glad you both liked them! I’ve never experienced a numbness, does it by chance feel “minty”? If so, you might be sensitive to erythritol which can cause a cooling sensation. It’s very rare for this to happen in such small amounts, but it’s the only thing I can think of. You can try a different sweetener to see if that makes it go away?
Eleanor Erdogan
0Oh my God I just made the coconut and almond flour pancakes and I feel like I just had a stack of pancakes at Perkins. I think the calories were 260-cals for two three inch…. I had THREE and I don’t CARE!!!!!! and this was out of this world I must must follow recipe& BLOG.
Maya | Wholesome Yum
0I am so happy to hear that, Eleanor! Thanks for stopping by!
Gaye
0Yours was the first keto pancake recipe I made. Breakfast for supper, husband approved. Thank you!
Maya | Wholesome Yum
0I am so happy that you and your husband liked the pancakes, Gaye! Thanks for stopping by!
Mary
0These are amazing! I have made them 3x so far. The whole family approves. I love adding blueberries or Lily’s chocolate chips.
Maya | Wholesome Yum
0I am so happy to hear that, Mary! Thanks for stopping by! Please come back again soon!
Claudia
0Super yummy! Thank you 🙂
Maya | Wholesome Yum
0I am so glad you liked them, Claudia! Thank you!
Anita
0I have a question if you can help! I put all of the recipes into an app that I track my food with and the calorie count came out much higher. Can you advise? These were the best keto pancakes I have had so far!!!
Maya | Wholesome Yum
0Hi Anita, I’m glad you like the pancakes! The nutrition info listed is calculated based on nutrient info for individual ingredients straight from the USDA Food Database.
Rebecca
0Do you think that this recipe would work ok with substituting the 5 eggs for flax seed to make them vegan?
Maya | Wholesome Yum
0Hi Rebecca, I haven’t tried it with flax eggs so am not sure. Please let me know how it goes if you do.
Jacqueline Belcher
0Best low-carb pancakes I have made so far! Great recipe, thank you. A little hard to flip, but I don’t have a pan cover so I know they would be firmer if I did cover them. I need to buy a new pan!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Jacqueline!