Here’s a light, airy, and truly fluffy keto pancake recipe you can make in minutes—low carb, high flavor, and perfect for breakfast. 🥞✨
🥞 Fluffy Keto Pancakes
Ingredients (Serves 2 | ~6 pancakes)
- 1 cup almond flour (fine, blanched)
- 2 tbsp coconut flour
- 2 large eggs, room temperature
- ¼ cup unsweetened almond milk
- 1 tbsp melted butter or coconut oil
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- 1 tbsp low-carb sweetener (erythritol/monk fruit), optional
Instructions
- Mix Dry Ingredients 🥣
In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener. - Mix Wet Ingredients 🥛
In another bowl, whisk eggs, almond milk, melted butter, and vanilla. - Combine
Pour wet into dry and mix until smooth. Let the batter rest 2–3 minutes to thicken. - Cook 🔥
- Heat a non-stick pan over medium-low heat and lightly grease.
- Pour small rounds of batter (about 2 tbsp each).
- Cook 2–3 minutes until bubbles form, flip gently, cook another 1–2 minutes.
- Serve 🍽️
Serve warm with butter, sugar-free syrup, berries, or whipped cream.
Nutrition Facts (Per serving, 3 pancakes)
- Calories: ~280 kcal
- Protein: 10 g
- Carbs: 7 g (Net carbs ~4 g)
- Fiber: 3 g
- Fat: 24 g
- Saturated Fat: 6 g
💡 Tips for Extra Fluffiness
- Use fine almond flour, not almond meal.
- Keep heat medium-low so they cook through without burning.
- Don’t flip too early—wait for bubbles on top.