Keto Pancakes are light, fluffy, and low in carbs, making them perfect for a keto-friendly breakfast. This recipe makes 8 small pancakes (about 4 servings).
Ingredients
- 2 cups (200 g) almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1 tbsp granulated keto-friendly sweetener (optional)
- ¼ tsp salt
- 3 large eggs
- ⅓ cup (80 ml) unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Butter or coconut oil, for cooking
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, sweetener (if using), and salt.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Let the batter rest for 5 minutes so the coconut flour can absorb the liquid.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil.
- Scoop about ¼ cup of batter per pancake onto the skillet and gently spread into a small circle.
- Cook for 2–3 minutes, or until bubbles begin to appear and the edges look set.
- Carefully flip and cook for another 2–3 minutes, until golden brown and cooked through.
- Serve warm with your favorite keto-friendly toppings.
Keto-Friendly Topping Ideas
- Butter
- Sugar-free maple syrup
- Fresh berries (in moderation)
- Whipped heavy cream
- Chopped pecans or walnuts
- Unsweetened peanut or almond butter
Tips
- Cook over medium-low heat to prevent the outside from browning before the inside is fully cooked.
- If the batter is too thick, add 1–2 tablespoons of almond milk.
- These pancakes freeze well for up to 2 months. Reheat in a toaster or skillet for the best texture.