Fluffy Keto Pancakes (Almond & Coconut Flour)
The perfect low-carb breakfast that actually tastes like real pancakes
KEY INFO
- Prep Time: 8-10 minutes
- Cook Time: 12-15 minutes
- Total Time: 20-25 minutes
- Servings: 12 small pancakes
- Difficulty: Easy
- Cost: $8-12
- Diet: Keto, Low-Carb, Vegetarian
- Allergens: Eggs, Nuts (almond flour)
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk or blender
- Non-stick skillet or griddle
- Measuring cups and spoons
- Alternative: Use a waffle iron for keto waffles
INGREDIENTS
Dry Ingredients
- 1 cup (96g) blanched almond flour
- ¼ cup (30g) coconut flour, sifted
- ½ tsp baking soda
- Pinch of salt
Wet Ingredients
- 3 large eggs, room temperature
- ¼ cup (60g) yogurt (or dairy-free alternative)
- ½ cup (120ml) water or unsweetened almond milk
- 1 tbsp coconut or avocado oil
- 1 tsp vanilla extract
METHOD
- Mix dry ingredients in a large bowl until well combined.
- Blend wet ingredients in a separate bowl or blender until smooth.
- Combine wet and dry mixtures, whisking until no lumps remain.
- Let batter rest for 5 minutes – crucial for proper texture!
- Heat skillet over medium-low heat and lightly grease.
- Pour 2 tbsp batter per pancake onto hot surface.
- Cook until bubbles form on surface and edges set (about 3 minutes).
- Flip and cook another 1-2 minutes until golden brown.
CRUCIAL TIPS
- Ensure eggs are room temperature for better mixing.
- Don’t skip the 5-minute resting period.
- Keep heat at medium-low to prevent burning.
- Look for bubbles before flipping.
- Don’t overcrowd the pan.
STORAGE & SCALING
- Refrigerate up to 5 days in airtight container.
- Freeze up to 3 months between parchment paper.
- Double recipe by exactly doubling all ingredients.
- Reheat in toaster oven for best texture.
COMMON MISTAKES TO AVOID
- Using cold eggs.
- Skipping the batter rest.
- Heat too high.
- Flipping too early.
- Over-mixing the batter.
VARIATIONS
- Add cinnamon and nutmeg for warmth.
- Mix in sugar-free chocolate chips.
- Top with keto-friendly berries.
- Make savory by omitting vanilla and adding herbs.
- Use as sandwich bread substitute.
Pro Tip: If your pancakes aren’t fluffy enough, try separating the eggs and whipping the whites to stiff peaks before folding them in last.
Note: Per serving (2 pancakes): 4g net carbs, 12g fat, 8g protein
