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When you're a breakfast-all-day person — like me — pancakes aren’t just a weekend thing. They're comfort. They're celebration. And when you go low carb, you don’t want to give that up. I spent a long time experimenting with keto pancake recipes that had the right flavor and texture. Not gummy. Not eggy. Not flat. And after a lot of tweaking, this is the one. These keto pancakes are everything I missed about traditional pancakes, just done in a low-carb, grain-free, totally satisfying way.
So whether you’re looking for a weekend brunch recipe, a fun weekday breakfast, or even a breakfast-for-dinner moment (guilty!), this is the one you’ll want to make again and again.
Why These Keto Pancakes Work So Well
What makes these pancakes special isn’t just what’s in them — it’s how they come together. It’s easy to find keto pancakes that are either dense or eggy, and while I’ve made my share of those in the beginning, I wanted better.
This recipe combines almond flour and coconut flour — a duo that makes all the difference. Almond flour gives softness and moisture, while coconut flour adds structure and absorbs excess liquid. That balance is what gives these pancakes a tender, fluffy interior without falling apart.
They’re slightly sweet, have just the right amount of vanilla, and cook up golden on the outside with soft, cake-like centers. And no bitterness or weird aftertaste — I use Besti Monk Fruit Allulose Blend, which not only sweetens gently but also helps retain moisture.
Even better? These are made with clean, easy-to-find ingredients and no sugar, gluten, dairy, or grains. You don’t need xanthan gum or protein powder — just whole food ingredients that deliver every time.
Ingredients & Substitutions
Let’s break it down so you know exactly what goes into the batter and how you can adjust if needed:
Dry Ingredients:
- Almond Flour – Use finely ground, blanched almond flour for the best texture. Don’t use almond meal — it’ll make the pancakes gritty.
- Coconut Flour – A little goes a long way and it helps absorb moisture to hold the pancakes together.
- Besti Monk Fruit Allulose Blend – This low-glycemic sweetener keeps the pancakes moist and fluffy. You can use other granulated sweeteners, but texture may vary slightly.
- Baking Powder – Gives lift and airiness to the pancakes.
- Sea Salt – A small pinch balances the sweetness and enhances flavor.
Wet Ingredients:
- Eggs – These give structure and help bind the ingredients together. This recipe uses several — coconut flour needs the extra moisture.
- Unsweetened Almond Milk – Keeps the batter the right consistency without adding carbs. You can sub with another non-dairy milk or even diluted cream.
- Avocado Oil – Adds richness and keeps the pancakes from drying out. You can sub with melted coconut oil or even butter if you tolerate dairy.
- Vanilla Extract – Adds depth of flavor and warmth. Optional, but lovely.
How To Make Keto Pancakes Step By Step
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- Mix the Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, coconut flour, Besti sweetener, baking powder, and sea salt. This breaks up any clumps and ensures even mixing.
- Add the Wet Ingredients
- Add in the eggs, almond milk, avocado oil, and vanilla extract. Whisk everything together until the batter is smooth. The batter should be pourable, but thick — similar to traditional pancake batter. If it feels too thick, add a splash more milk.
- Heat Your Skillet
- Place a non-stick skillet or griddle over medium-low heat. Add a very small amount of oil — too much and your pancakes will fry unevenly.
- Cook the Pancakes
- Pour about 2 tablespoons of batter per pancake into the pan and gently spread into a circle with the back of your spoon. Cover the skillet with a lid — this traps steam and helps cook them through so they flip without falling apart.
- Flip Carefully
- Once you see bubbles forming on the surface and the edges start to look dry (about 2–3 minutes), gently flip using a thin spatula. Cook the other side for another 1–2 minutes, uncovered. Repeat with the remaining batter.
- Serve Warm
- These pancakes taste best hot off the pan. Stack 'em, top 'em, and dig in.
Make Ahead & Freezing Tips
Yes, you can totally make these pancakes ahead of time!
- Make Batter Ahead – Mix the batter and refrigerate for up to 2 days. Just add a splash of milk before cooking if it thickens too much.
- Cook and Store – Keep cooked pancakes in the fridge for up to 5–7 days. Reheat in a skillet or oven — they crisp up beautifully.
- Freeze for Later – Cool completely, then freeze in a single layer. Transfer to a zip-top freezer bag and keep for up to 2 months. Reheat from frozen in the toaster or oven.
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Delicious Topping Ideas for Keto Pancakes
Pancakes are basically a blank canvas — here are my favorite ways to top them:
- Keto Maple Syrup – Either my homemade version or a clean, store-bought kind made with monk fruit.
- Butter or Ghee – Melts beautifully over warm pancakes.
- Fresh Berries – Blueberries, strawberries, or raspberries add a pop of color and flavor.
- Sugar-Free Whipped Cream – Makes them feel extra special.
- Keto Chocolate Chips – Sprinkle on top or fold into the batter for a chocolate chip pancake moment.
- Nut Butter or Chopped Nuts – Almond butter, peanut butter, or crushed pecans are always a hit.
- Cinnamon & Sweetener – Dust lightly for cinnamon roll vibes.
Final Thoughts
If you’ve been on the hunt for a keto pancake recipe that feels like the real deal, this is the one. It’s the kind of recipe that makes you forget you’re eating low carb — and that’s the goal, right? Whether you’re just starting out on keto or you’ve been doing it for years, these pancakes bring that warm, cozy, homemade breakfast feeling back to your plate. And they’ll keep you full and satisfied, too.
So go ahead — make a big stack, pour the syrup, and enjoy every fluffy, golden bite.
Frequently Asked Questions
- → Can I freeze these pancakes?
- Yes, let them cool completely, then freeze with parchment between layers.
- → Do they taste like real pancakes?
- Yes! They’re fluffy and flavorful, with a texture very close to traditional pancakes.
- → What’s the best flour to use?
- Use blanched almond flour and fine coconut flour for the right texture.
- → Can I use a different sweetener?
- Yes, any low-carb sweetener you like should work fine.
- → What toppings are keto-friendly?
- Try sugar-free syrup, fresh berries, whipped cream, or nut butter.