These low-carb pancakes are delicious and perfect for a Sunday breakfast. I made them with almond flour and coconut flour so even those of you who can't eat nuts can enjoy a fluffy keto pancake. They are really satisfying so you won't need to eat to many to feel full.
I like to serve mine with butter or a dollop of full-fat yogurt or whipped cream and a handful of berries or sugar-free chocolate sauce. To create perfectly shaped pancakes, you can use pancake molds like these.
Here are some of the toppings you can serve with your keto pancakes:
- 1/4 cup full-fat yogurt (+2.4 g net carbs per serving)
- 2 tbsp soured cream or crème fraîche (+ 0.9 g net carbs per serving)
- 2 tbsp creamed coconut milk (+ 1.6 g net carbs per serving)
- 1/2 cup whipped cream (+ 0.8 g net carbs per serving)
- 1 tbsp butter
- 1 oz / 30 g berries (blackberries: + 1.2 g net carbs, raspberries: + 1.5 g net carbs, strawberries: + 1.6 g net carbs, blueberries: + 3.5 g net carbs per serving)
- any of our sugar-free jams
Serving size 2 mini pancakes
Allergy information for The Best Keto Pancakes
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
- Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 2 mini pancakes)
Net carbs2.6 grams
Calories from carbs 3%, protein 14%, fat 83%
Total carbs4.4 gramsFiber1.9 gramsSugars1.4 gramsSaturated fat13.5 gramsSodium212 mg(9% RDA)Magnesium56 mg(14% RDA)Potassium235 mg(12% EMR)
Ingredients (makes 8 mini pancakes)
- Crack the eggs into a bowl and beat using a hand whisk and beat with the melted coconut oil or ghee (keep some for greasing the pan). Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
- Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Add the vanilla seeds and mix in.
- Add the dry ingredients - the coconut flour mixture or the almond flour mixture.
- Mix until well combined. If you're using coconut flour, add a splash of water if too thick.
- Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes. You can use pancake molds to create perfect shapes. (Photo: Pancake batter using coconut flour.)
- Cook on low heat for about 5 minutes until the top of the pancake starts to firm up. Then, flip on the other side and cook for another minute. (Photo: Pancake batter using almond flour.)
- When done take off the heat and enjoy!
- Try with full-fat yogurt, crème fraîche or soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.
Ingredient nutritional breakdown (per serving, 2 mini pancakes)
|Egg, whole, fresh, raw (free-range or organic eggs)|
|0.4 g||6.3 g||4.8 g||72 kcal|
|Coconut oil, extra virgin|
|0 g||0 g||13.5 g||121 kcal|
|Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)|
|0 g||0 g||0 g||0 kcal|
|Erythritol (natural low-carb sweetener)|
|0.3 g||0 g||0 g||1 kcal|
|Baking soda, raising agent (bicarbonate of soda)|
|0 g||0 g||0 g||0 kcal|
|Cream of tartar, raising agent|
|0.2 g||0 g||0 g||1 kcal|
|Vanilla extract, powder (vanilla bean)|
|0.1 g||0 g||0 g||3 kcal|
|Almond flour (blanched ground almonds, almond meal)|
|1.6 g||4 g||9.8 g||111 kcal|
|Total per serving, 2 mini pancakes|
|2.6 g||10.3 g||28.1 g||308 kcal|
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