This is my favorite pancake recipe ever, low carb or not! Hearty almond flour is combined with coconut oil, coconut milk, and eggs for high protein, keto pancakes the whole family will rave about! Lightly fried to make them crispy around the edges, and soft and fluffy in the middle.
Can you Eat Pancakes on the Keto Diet?
Absolutely you can! Low carb flours, like almond and coconut, make recreating your favorite keto baked goods and breakfast items possible.
These almond flour pancakes are based off my delicious Keto Waffle Recipe. Blending almond flour with eggs, coconut milk, and coconut oil makes a magical combination, a fluffy pancake with a light coconut flavor.
Lightly fry them in coconut oil, and top them with berries, and you’ve got a healthy keto breakfast the whole family will enjoy!
To Make Keto Pancakes, You’ll Need:
- Almond Flour
- Baking Powder & Salt
- Monk Fruit Sweetener (or sweetener of choice)
- Pastured Eggs (for the most nutrition!)
- Coconut Milk (I recommend buying it in a paper carton for the freshest flavor!)
- Coconut Oil
- Vanilla Extract
How to Top your Keto Pancakes
- Berries – strawberries, raspberries, and blackberries are lowest in carbs
- Whipped Cream – whip heavy whipping cream, and lightly sweeten with monk fruit sweetener (or don’t sweeten at all!)
- Keto Maple Syrup
- Sunflower Seed or Almond Butter
How to Make Keto Pancakes
Step 1: In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
Step 2: Add the almond flour, and mix until just combined.
Step 3: Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
Step 4: Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
Tips for Making the Best Keto Almond Flour Pancakes
Use Good Quality Coconut Milk: The flavor of these pancakes is from a blend of coconut oil and coconut milk. Coconut milk in a can loses it’s freshness and sweetness, so I buy full fat coconut milk in a carton, similar to how it’s sold in SE Asia. It really does make a difference in your coconut milk recipes!
Heat the Skillet Prior to Adding Pancake Batter: These pancakes will cook very similar to a regular pancake, so add the oil to your skillet, and heat to medium high prior to adding the pancake batter.
Watch Pancakes Closely!: Almond flour burns, and it also will dry out faster than regular flour. Watch pancakes, and when bubbles begin to form on the tops of the batter, flip them. The second side only needs to cook for about a minute.
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Almond Flour Pancakes
Ingredients
- 3/4 cup almond flour + 2 tablespoons
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon monk fruit sweetener
- 2 eggs whisked
- 1/4 cup coconut milk full fat
- 1 tablespoon coconut oil
- 1 teaspoon vanilla optional
Instructions
- In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
- Add the almond flour, and mix until just combined.
- Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
- Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
- Top with berries, or serve with butter and sugar free maple syrup, as desired.
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