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. 🙂
1,204 Comments
Trish Brown
0I can’t decide if these are my favorite or the almond flour and I do like the coconut cream cheese. They are all delish. Thanks so much
E. Devita
0I only used 4 eggs and 1/8 cup of oil, and it still came out great! Oh and I added blueberries! So good!
Trisha
0I just started my Keto journey, and these are a God send. I love pancakes, and these are perfect. And they areEasy to make.
Amaris
0Awesome recipe, I just made them and they are terrific !! I will definitely be making them again.
Lisa La Nasa
0Wonderful recipe! After trying many, many low carb pancake recipes, my kids request this one! I always double it with great results. Thank you, Maya!
Joanie
0Just made these for the first time. VERY good! One question – recipe calls for 1/4 c neutral-tasting oil but it doesn’t show oil being added in video.
So does the oil go into the pancake mixture itself? or is the oil to be used in the pan, to cook the pancakes in?
I didn’t add the oil to the mix. I cooked pancakes on an electric griddle, which would be just like in a skillet but more room. THANK YOU!
Maya | Wholesome Yum
0Hi Joanie, The original recipe didn’t have oil and after further testing I decided they taste WAY better with oil. The oil goes into the batter. The video was made before this change. Sorry about the confusion!
Christine
0I cooked these with my waffle iron instead of doing it in a pan because I find that keto pancakes tend to burn if you aren’t attentive enough and I didn’t want to risk that. Boy did they turn out fluffy and wonderful! Almost like a Belgian waffle! I also added cinnamon for more flavor, made a strawberry compote and topped it all with keto whipped cream. This brought me back to my non keto days!! Great recipe!
Jackie
0These pancakes are so good. Thanks for the recipe.
Naomi
0Wow! This recipe was awesome! I didn’t have avocado oil so I substituted with coconut oil but I was amazed by the texture. Birch Benders has nothing on this recipe. I made another popular grain free pancake recipe at the same time to do a taste test and this one won hands down. Pleased my picky 3 year old as well.
Thanks so much!
April Gamazon
0WOW – I just tried these and they are AMAZING!! These completely satisfied my pancake craving and tasted EXACTLY like the real thing. They came out super fluffy and once I added my Lakanto maple syrup – my mouth was watering! Love this recipe, will definitely be trying it again!!!
Marissa Luchsinger
0This was by far the BEST keto friendly pancake recipe i have tried.
I used vege oil, hwc, monkfruit sweetner, and sf vanilla sweeter instead of vanilla.
These turned out perfect. I used them for buns for egg breakfast sandwiches
Kimberly Lekey
0I was very unsure about making these pancakes since I made another Keto pancake mix and it was awful. But decided it was worth a try after reading all your notes above the recipe. Thank you so much for all the work you do in putting these recipes together! I followed the directions except I used Coconut milk since that is what I had. They were a little runny but the taste was amazingly like regular pancakes! I was surprised and very happy. My husband like fruit in his and my daughter and I like the Lily’s dark chocolate chips.
I will be making these more often!
Sasa
0I made this without sugar / sweetener and it’s turn out to be awesome one
Karen Porter
0So good, they look and smell like original pancakes and almost taste the same too! I used coconut milk because it’s what I had and used 3 xl eggs and they were still so good. My go to recipe for low carb pancakes
Heather B Jones
0Yummy! Definate addition to our world
Pamela Post
0These are the best pancakes I’ve ever had, I couldn’t use almond milk, but used coconut milk. Delicious!
Teresa
0In my quest to find the perfect keto pancake I have tried so many recipes that ended up in the trash. I gave up on pancakes as my Sunday splurge and then I saw this recipe and OMG!!!! Maya you are my new Keto BFF… these pancakes are A-Mazing… the best by far. I didn’t have avocado oil, so I used coconut oil instead. Thank you for this recipe… I’m in my happy place
Nicole
0Not sure where I went wrong…. these came out too sweet, too gritty, too thick and too wet. I used bobs super fine blanched almond flour and bobs organic coconut flour. Used exact measurements but when I first whisked them together, was the consistency of very dry cookie batter. Ended up adding a lot more unsweetened almond milk to attempt to get consistency right and when I spooned it in the griddle, they were still too thick (ie 2 inches tall). Tried to gently press them down but that didn’t work and when I went to flip them, batter went all over the griddle (thus too wet). Husband tried them and made a horrible face, saying they dried all the moisture out of his mouth. No idea how to make them better…. leave out the coconut flour, sweetener and double the oil? I’m at 7000 feet elevation if that could be part of the problem
Maya | Wholesome Yum
0Hi Nicole, Based on how thick your batter was, it sounds like the coconut flour measurement might have been off, or it was super compacted in the measuring cup and more dense. You can check the metric conversion link on the recipe card to see the weight it needs to be. That was likely the source of the other issues you experienced. Altitude can sometimes contribute, but I don’t think it would cause your batter to be so drastically thicker off the bat. The pancakes would definitely be dry if the batter is too thick – check the video to see how thin it needs to be. Worst case, you can thin out with more eggs and more almond milk next time, which you said you did but sounds like it wasn’t quite enough. I’ve never had to do that, but I think you must have had some difference in measurements.
Catherine Milstead
0Thank you for this great sounding recipe! I have a nut flour blend buy Pamela’s with almond coconut pecan and walnut mixed together. The total carbohydrates r 5 / 1/4 cup of dry mix. I’m wondering if I could use this in your recipe and have just as good results. What do you think? I guess I’ll try it and find out! Thank you for sharing.
Maya | Wholesome Yum
0Hi Catherine, You’d need a recipe designed for that blend. The flour ratio is different so it’s hard to say if you’d end up with the right batter consistency.
L
0So these came out a bit grittier than I thought….I am sure it’s the almond flour…but they make a great Keto strawberry shortcake! use 1 pancake, cut up a strawberry add a fallow of homemade Keto whipped cream! HEAVEN!!!
Cindy
0We are new to keto… these were beautiful!! Loved them!!
Laurie Gaiss
0OMG…the best keto pancake recipe yet – no eggy taste – great texture and fluffiness! I halved the recipe so ended up using 2 1/2 eggs (used only the egg white in the 3rd egg and fried the leftover yolk for a side dish). The halved recipe made 12 small-medium sized pancakes! I also added the salt and vanilla options and used 1T PYURE organic Stevia Blend (Erythritol/Stevia blend).
Linda j
0These were SO yummy! And easy! Made them for Sunday morning breakfast for me and my hubby. I would gladly serve these to any non-Keto guest.
THANK YOU!
Jocelyne
0Very good pancakes. I whipped the egg whites and folded them in the batter and it made the pancakes even fluffier. Thank you for developing this recipe!
Angie
0These were amazing!! Fluffy & light, just like any other scratch recipe.
Arnie
0Just made these & they are the 1st recipe of Keto that taste & have the consistency of pancakes. If my math is correct they are about 5g of carbs per pancake if making 6 large pancakes per batch. Thank you
Kristna Colangelo-Acosta
0I made these on my 40th Bday… I tricked it a little, I added a little more sweetener to remove the almond and eggs taste and added 1/2 tsp of psyllium husk, came out a little sweeter then the regular recipe does…
Rita
0These are amazing.I haven’t eaten pancakes in years and I was moaning eating these.Thank you so much for this recipe.
Lindsay
0Hi! Would this batter work in a waffle maker?
Maya | Wholesome Yum
0Hi Lindsay, I haven’t tried it but a few readers have told me that it worked for them.
Laura
0Wow!!! These pancakes are AWESOME!! So fluffy and yummy yet so easy to make. Even my husband loved them….Thank so much for sharing
I tried to use an egg replacer but didn’t work so anyone out there use real eggs!!!
Rich Miller
0I miss eating pancakes and tried a few of the mostly egg kind but they just didn’t taste like I wanted them to. This was my first attempt with your recipe and they turned out great! Wonderful flavor, great consistency and one batch made 18 (about 3 inch) pancakes for me. I ate 6 of them and froze the rest in freezer bags but I don’t expect them to last to long in my house. The only change I made was to use monk fruit as the sweetener. I ate them with Lakanto (monk fruit sweetened) maple flavor syrup. I won’t miss pancakes for breakfast anymore.
Luke
0This are fantastic better than normal ones,could eat them all day.
Libby B
0I doubled the recipe but only put in 6 eggs and I added a lot more milk. I didn’t measure, just kept pouring until it was batter consistency. I found them a little hard to cook, they seemed to overcook on the bottom before they were ready to flip. When I make them again, I’m gonna just throw the batter in my cast iron fry pan and bake just one big ole pancake! They are tasty and a nice way to spoil my husband without giving him too many carbs. He’s got type 2 diabetes and doesn’t need the carbs. They don’t taste eggy, but I think they are a tad grainy, even though I used the super fine almond flour. They are good enough to satisfy my carb cravings. Thanks for the recipe.
Katherine
0I made these pancakes and they are delicious! I’m new to the Keto diet. I’m a little confused about if there is certain times I’m supposed to be eating? I know, for my body, how many calories I need to eat per day and I know the percentages of fat, protein and carbs I can have per day. I’m just wondering does it matter when I consume that? Cause I really don’t have specific times that I eat everyday.
Maya | Wholesome Yum
0Hi Katherine, I’m glad you like the pancakes. The keto diet does not have any rules specific to what times to eat each day, though some people do intermittent fasting. I’m not able to give medical advice so recommend checking with your doctor if you want to try that.
Sharon George
0Have tried many paleo pancake recipes; these are by far the best yet.
Heather
0Tried making these last night as a test run and they’re flipping delicious even my picky husband said he really liked them! So tasty and I didn’t feel gypped compared to the “real” thing. Definitely going to make up a batch to freeze for on-the-go breakfast
Lisa
0These are delicious! I blended all the ingredients in a blender until smooth! They cooked up like regular pancakes! I layered almond butter between the pancakes and my mouth was in heaven!
Dree
0These pancakes are excellent! I’ve made them a couple of times. I ran out of vanilla extract so I used a bit of almond extract … and WoW, Game changer! Thanks Maya
Jo
0Help! I absolutely love the consistency of these pancakes. My 9 year old twins have gobbled them up. However, I cannot stand the coconut flavour and find them a bit eggy. Maybe my eggs are too big? They are 750g each egg. Could I leave one out and use more almond flour instead of coconut flour please? Thank you.
Maya | Wholesome Yum
0Hi Jo, It’s possible the eggs are too big, yes. Do you mean 75g? A large egg is about 57g, so 76g would be too big. 750g like you mentioned would be giant so assume you meant 75. 🙂 If you don’t like coconut flour you might like plain almond flour pancakes instead.
Wendy
0These pancakes are amazing!! I cannot believe how delicious they are. I’m also so happy that the batter was enough to freeze extras!! Thanks so much!
Marlene
0Delish!!
Dawn
0I am trying to balance between my keto diet and my husband who cannot have as much fat in the recipes I make. I tried these doubling the recipe and using 7 of the 10 eggs as just the egg whites, adding more almond milk for the right consistenty. We loved them! Has anyone tried with half the eggs being egg whites only like in a doubled recipe? I can get the fat grams fr other sources for my keto diet. Thanks for all your wonderful recipes!
Maya | Wholesome Yum
0Hi Dawn, I haven’t tried that but am glad it worked for you!
Carol Richardson
0I have been on the hunt for a really good low-carb pancake recipe, and this is it! I made it on Fat Tuesday for my family members who are on Keto and they gave the thumbs up. These are easy to assemble and cook just like regular pancakes. I threw the leftover blueberries and pecans in the remaining batter and fried them up to put in the refrigerator to test how they warm up after a couple of days. The cakes held together as they cooked, and warmed up beautifully in the microwave. I topped them with a little butter and they were delicious with my coffee this morning. The texture and flavor are very good, not like most keto pancakes which are too eggy and floppy for me. I made the recipe exactly as written using Lakanto monkfruit sweetener and vegetable oil as I didn’t have avocado oil. Mostly I wanted to be able to keep pancakes in the freezer for those times when I need a quick meal that will hold me for several hours! These will fill the bill and then some. Thank you for developing this recipe.
Monique
0Yum Yum Yum!!!⭐️⭐️⭐️⭐️⭐️Seriously SO good. I used coconut oil instead of avocado oil, swerve for the sweetener (only 1/2 of what receipe called for), and 1/2 heavy cream 1/2 1% instead of almond milk. They were light and fluffy, and ate More than I should have…I’ll just starve myself tomorrow LOL. Nice to indulge once in a while though❣️
D
0I need to see the carbs, net carbs, and fat and protein. Thank you very much.
The recipe is good. I did the same yesterday.. Really. I added coconut flour and this it just like you did but with kefir and a touch lecithin and cinnamon. 4 stars.
Maya | Wholesome Yum
0The nutrition info is on the recipe card above, below the actual recipe. I’m glad you liked it!
Star Mintake
0I was so hopeful about this recipe after reading all the wonderful comments. I do wonder what kind of taste these people have as these pancakes look the part but taste horrible. As a chef – I am reluctant to leave negative comments for anyone in the profession but these were hardly edible. Overwhelming egginess with gritty texture. No, definitely not worth these positive comments or do you not post negative comments?
Maya | Wholesome Yum
0Hi Star, I post both positive and negative comments, and most people have liked these pancakes. Sorry to hear that you didn’t. Did you use blanched, super fine almond flour? They shouldn’t be gritty so something must have gone wrong. I’m happy to help troubleshoot if you would have let me know where you had trouble, but instead you left a negative comment despite being reluctant to do so. Hope you’ll find a recipe you like better.
Tim Wright
0Hi, I did everything the recipe outlined and these were so dry, no matter how much sugar free syrup I added, they were like a dense scone. I used extra fine almond flour and they were very dry and I needed to use 2/3 cup unsweetened almond milk and they are still very dense, they don’t want to come off the stone. I must be doing something wrong. I have saved the rest in the frighted and will add another 1/3 cup more almond milk to see if I can pour them out of the jug. Overall these are so much better than just flour pancakes, need to keep trying to figure out a way to make them so they are not like scones. Thanks
Robin
0Could you use coconut oil instead of avocado oil?
Maya | Wholesome Yum
0Hi Robin, Yes, you can do that.
Wendy
0Can this batter be made ahead, stored in the fridge, and cooked several hours later?
Maya | Wholesome Yum
0Hi Wendy, People have told me they’ve had success with this. They might be slightly less fluffy since baking powder reacts right away, but in general should work.
Janey
0I just want to say thank you for this recipe. I’ve made these in bulk to freeze probably 10 times in the past year, I’m at the point where I now quadruple the recipe and my whole family of 3 (very soon to be 4) eats the crap out of them for a week or two!
I’ve changed a couple of things though after experimenting a bit…. I use Monkfruit sweetener instead of erythritol. More specifically, the Lankato “Golden” variety, which is a brown sugar sub and imparts a delicious breakfast-y flavor. I also replaced half the Almond Flour with Arrowroot flour (/starch) which takes away some of the grittiness and makes for a smoother pancake.
Try it out if you’d like, it’s quite delicious! Thanks again for the recipe!
Karen
0Can I make a batch and keep it for a couple of days?
Maya | Wholesome Yum
0Hi Karen, Yes, definitely!