FLUFFY KETO PANCAKES

(Almond & Coconut Flour Blend – No Sugar, Gluten-Free)

Modern kitchen with almond flour, coconut flour and other keto pancake ingredients portioned in white ceramic bowls, under natural daylight from a large window.

KEY INFO:

Prep Time: 5-10 minutes
Cook Time: 5-10 minutes
Total Time: 15-20 minutes
Servings: 8 medium pancakes
Difficulty: Easy
Dietary: Keto, Low-Carb, Gluten-Free, Sugar-Free
Net Carbs: 3g per serving

EQUIPMENT NEEDED:

• Large mixing bowl
• Whisk or fork
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons
Alternative: Blender for ultra-smooth batter

Freshly mixed keto pancake batter in a cream-colored bowl with a wooden whisk, set in a modern kitchen with green subway tiles and stainless steel appliances, lit by natural daylight.

INGREDIENTS:

Dry Ingredients:

• 1 cup (96g) superfine blanched almond flour
• ¼ cup (28g) coconut flour
• 1 tsp baking powder
• ¼ tsp salt
[Substitute: Use 1⅓ cups almond flour OR ⅓ cup coconut flour alone]

Wet Ingredients:

• 4 large eggs, room temperature
• ⅓ cup (80ml) heavy cream [or unsweetened almond milk]
• 2 tbsp (30ml) water
• 1 tsp vanilla extract
• 2 tbsp keto sweetener (monk fruit or allulose)

For Cooking:

• 2 tbsp butter or coconut oil

Keto pancakes cooking in a non-stick skillet in a modern kitchen with wooden utensils, cream-colored ceramic bowls, and green subway tile backsplash, with daylight streaming in from a window.

METHOD:

1. Whisk all dry ingredients in a large bowl until well combined.

2. In a separate bowl, beat eggs, cream, water, vanilla, and sweetener until smooth.

3. Pour wet ingredients into dry ingredients, whisking until just combined.

4. Let batter rest for 5 minutes to thicken properly.

5. Heat skillet over medium heat. Add butter/oil.

6. Pour ¼ cup batter per pancake onto hot skillet.

7. Cover and cook for 3-4 minutes until edges set and tiny bubbles form.

8. Flip carefully and cook 2-3 minutes more until golden.

9. Keep warm in oven at 180°F while cooking remaining batter.

Modern kitchen scene with golden-brown pancakes being flipped in a skillet, sunlight streaming from the window, and warm, earthy color grading

CRUCIAL TIPS:

• Use room temperature ingredients for best texture
• Don’t overmix – stop when just combined
• Let batter rest – this is non-negotiable
• Keep heat at medium – never high
• Look for golden edges before flipping
• Cover pan while cooking for even heat distribution

STORAGE & SCALING:

• Refrigerate up to 3 days
• Freeze between parchment paper up to 1 month
• Double recipe easily – no adjustments needed
• Reheat in toaster oven or skillet (avoid microwave)

COMMON MISTAKES TO AVOID:

• Skipping batter rest time
• Heat too high causing burnt outsides/raw insides
• Not covering pan while cooking
• Using coarse almond flour instead of superfine

VARIATIONS:

• Cinnamon: Add 1 tsp with dry ingredients
• Blueberry: Fold in ¼ cup fresh berries
• Chocolate: Add 2 tbsp sugar-free chips
• Dairy-free: Use coconut milk + coconut oil