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Stack of delicious keto pancakes topped with fresh berries and syrup
Mason

Delicious and Healthy Keto Pancakes

Keto pancakes are a fantastic choice for breakfast, especially if you're following a low-carb lifestyle. They’re easy to make, fluffy, and packed with nutrients. Perfect for satisfying your pancake cravings while keeping your diet on track — whether you’re losing weight or simply eating clean.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 pancakes
Course: Breakfast, Brunch
Cuisine: Keto, Low-Carb
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons erythritol or another keto-friendly sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened almond milk or another low-carb milk
  • 1 teaspoon vanilla extract
  • butter or coconut oil for cooking

Equipment

  • 2 Mixing bowls for wet and dry ingredients
  • Whisk for mixing batter
  • Measuring cups and spoons for accurate ingredient measurement
  • Non-stick skillet or griddle for cooking pancakes
  • Spatula for flipping pancakes

Method
 

  1. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
  2. In another bowl, whisk together the eggs, almond milk, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet over medium heat and add a little butter or coconut oil.
  5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on top, then flip and cook for another 2 minutes until golden brown.
  6. Repeat with the remaining batter and serve warm.

Notes

Accurately measure the flours for best results. If the batter is too thick, thin it with more almond milk. Use a non-stick pan for easy flipping. Add cinnamon, cocoa powder, or sugar-free chocolate chips for flavor variations.