Killer Keto Pancakes
Wait! Aren’t pancakes carb-laden and totally off limits on the keto diet? Not if you make the following fluffy disks of deliciousness. You can even go heavy on the syrup if you invest in a zero-calorie variety, such as Lakanto brand. And of course, smear on the butter if your day’s fat macros allow! For smaller pancakes, as those pictured here, make each pancake with 1/8 cup batter, in which case two pancakes makes one serving.
Ingredients List
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp allulose sweetener (such as RxSugar) or other alternative sweetener
- 1 tsp baking powder
- 6 eggs, lightly beaten
- 6 Tbsp unsweetened almond milk
- 1 tsp vanilla extract
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Combine the dry ingredients in a bowl; set aside.
- Combine the wet ingredients into a bowl and mix thoroughly. Slowly mix the wet ingredients into the dry ingredients.
- Heat a griddle or nonstick skillet over medium-low heat until hot. Pour ¼ cup of the batter onto the griddle and cook for 1 minute. Flip the pancake and cook for 1 minute more.
I can’t give this a 5 star because I haven’t made them yet becauseI have a question on the ingredients. First of all, I do NOT have kidney disease nor am I prone to kidney stones…that being said, I still do my best to avoid high oxalate foods…oxalates are a toxin…Coconut flour is too liquid- absorbing to wholly substitute for the almond flour (almonds: extremely high oxalates) so what else could I use besides the almond flour? Or how much more liquid would be needed with all coconut flour? I really want to try this recipe. Thank you in advance for your suggestions.
You could replace the almond flour with sunflower seed flour at a 1:1 ratio, which is much lower in oxalates and works well, although the pancakes may turn slightly green, which is harmless. Using only coconut flour isn’t recommended because it’s very absorbent, as you noted, so you’d need significantly more liquid and eggs, and the texture may be dry or dense. For best results, use 1 cup of sunflower seed flour and 1/4 cup coconut flour. Hope that helps!
La pâte est extrêmement épaisse mais le goût est fabuleux, j’ai rajouté 180 ml de lait d’amandes non-sucré (càd: 2 x la norme proposée)
J’essayerai sans le sucre mais avec du sel afin de faire des crêpes salées avec fromage, jambon..
Pyszne i puszyste, super przepis
I liked making this recipe in a blender. The result is too sweet for me which can be remised by using less sweetener. However, it is disappointing the waffles are not crisp. I wish there was a way to make almond flour crisp up. Soft does work for me.
Enjoyed these, easy and delicious. However I measured 1/4 cup of batter for each pancake and only got 8 pancakes ( listed as serving 12) so the macros are off
First keto pancakes I have tried, and I loved them! I didn’t notice an eggy taste, but only used medium eggs. I found the batter mix too thick, so added more ‘milk’ and a splash of water. Yummy with yogurt and blueberries
Glad you enjoyed the pancakes, Sarah.
Why do you use almond milk in some of these recipes instead of whole milk?
Hi Allison, Unsweetened almond milk is lower in carbs than whole milk. Feel free to use whole milk if you prefer.
I love keto diet. I want have more Energy in body and Health eat.
I used two teaspoons of monk fruit for sugar and added blueberries yummy
Amazing!! As a diabetic who doesn’t eat pancakes or waffles, I thought these were wonderful. Thank you for sharing!!
I like the eggy taste but what I didn’t like is that they came out super dry. But I have to admit, I made waffles instead of pancakes so that must have been the reason for them to turn out neither fluffy nor juicy. It could also depend on which coconut flour is used, different brands contain different amounts of fibre. I didn’t use any sweetener at all and they were sweet enough in my opinion.
I wanted to leave at least 3 1/2 stars on this, but it wouldn’t allow me to highlight half of a star. Out of the 6 different keto pancake recipes I’ve tried in the last 1 1/2 years, these have the best texture and fluff! Like that of an original all-purpose flour pancake! One caveat, however, is that these had an eggy taste. It wasn’t super strong as in some keto foods I have had, but strong enough that I could taste it. It did go away when I added my sugar-free maple syrup, but I wish, wish, wish, we could figure out a way to rid this completely of the eggy taste, as well as any other keto foods that have them! Other than that, Pretty DELICIOUS! Thank you!
I wonder if you used 2 egg whites and a tablespoon of coconut oil if it would taste better. I’m guessing the egg flavor comes from the yolk (since that’s where all the fat is) and if you eliminate that but add fat another way it may work out.
Maybe try adding a splash of vanilla and/or cinnamon to help combat the eggy taste.