This 6-ingredient low carb pancake recipe with almond flour and coconut flour is EASY, fluffy, and delicious. It makes the best keto pancakes!
As a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose keto low carb pancakes recipe has been on my list for quite some time.
ALMOND FLOUR PANCAKES & COCONUT FLOUR PANCAKES COMBINED
I had a hard time deciding which low carb flour to use. Then, it dawned on me. I love combining almond flour and coconut flour in low carb dessert recipes, so why not pancakes, right?
Sure, I make almond flour pancakes all the time. And I’ve made coconut flour cream cheese pancakes before too, which are now posted by popular demand.
EASY LOW CARB PANCAKES NEED JUST A FEW INGREDIENTS
One of my favorite things about these is that they are keto, low carb, and can be paleo, too. Preparing the pancakes with almond flour and coconut flour makes them all of the above!
You know what the absolute best part is, though? These keto pancakes only require six seven ingredients. (Originally there were six, but I updated the recipe with just one more ingredient to make them even better. It’s worth it, I promise!)
All of them are pretty common if you do even a little low carb or gluten-free cooking at least occasionally. I pretty much have them on hand at all times.
The only part that some paleo followers may object to might be the sweetener, but feel free to use coconut sugar or maple syrup for paleo if you prefer that. It’s such a small amount of sweetener, anyway.
So, even though I used monk fruit allulose blend, you can use any sweetener you like. (My handy sweetener conversion chart will help you figure out how much to use if you choose a different sweetener.) Of course, feel free to adjust the sweetener amount depending on how sweet you like your keto pancakes.
The prep time for these paleo pancakes takes only a few minutes. Making the batter is a simple matter of whisking all the ingredients together.
Then, it’s just your usual pancake making process. Heat up a well oiled griddle and cook for a couple of minutes on each side, until you get through all the batter. A lazy breakfast or brunch doesn’t get much easier than that!
STORING KETO PANCAKES
This low carb pancakes recipe makes a pretty decent sized batch. I ended up with 12 pancakes, each about 3 inches in diameter. The amount is perfect for having extras on hand throughout the week, feeding an entire family, or even freezing.
I threw a few of these gluten-free pancakes into the freezer as soon as they cooled down. Later, I was so happy to discover that this worked out beautifully! They froze just as well as traditional pancakes, and made a perfect easy keto breakfast (or snack, or even lunch) to bring to work. So, if you like to meal plan or just have freezer meals ready to go, you’ll want to make an extra batch or two to have on hand.
If you prefer a smaller batch, no worries! You can easily halve the recipe. Other quantities may be a little hard to measure, but it shouldn’t be an issue to store the leftovers. If you don’t want to freeze them, they also keep well in the fridge for close to a week.
KETO PANCAKE TOPPINGS
Now, you have an important decision left to make – what to top your keto pancakes with? Butter, nuts, berries, whipped cream? Which ones are your favorites?
It goes without saying you’ll want some sugar-free maple syrup, too. Get my sugar-free maple syrup recipe here, or pick up my new keto maple syrup in a glass bottle – it’s naturally sweetened and flavored.
And what about fillings? I’m totally throwing some chocolate chips into the batter next time… or maybe some blueberries… or even chopped nuts. Aaaah, so many possibilities.
No matter what variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe. And with the latest minor update, they are even better. Totally irresistable keto pancakes!