Keto Low-Carb Pancakes With Almond Flour & Coconut Flour (Paleo, Gluten-Free, Sugar-Free)

Ok, so just the title alone may have you wondering if these Keto Pancakes actually taste like pancakes or if that’s just the name of these cardboard tasting rounds so that people will try them! Well I’ve got to admit, I was a bit skeptical at first, but was determined to come up with a low-carb pancake alternative. To say I was impressed with the outcome of these little guys is an understatement! They are addicting!

Not only do they look like traditional pancakes, they have the same fluffiness, texture and even taste! Don’t believe me, try them! And while no, they aren’t sweet like Bisquick or some of those artificially-laden mixes, you can add more Erythritol, Stevia, or the like, and get that sweeter taste while still being Keto-friendly.

Made with Almond Flour and Coconut Flour these delicious Keto Low-Carb Pancakes are Paleo and Gluten-free too! Oh, and did I mention these are super easy to make?! You can actually make the mix ahead of time, minus the wet ingredients, to make same-day preparation even quicker if you are constantly in a rush but can’t go without your morning pancakes. Freezing them is a great alternative here as well!

Now top them with a Sugar-Free Maple Syrup* (alternative) and some berries, and you have yourself a super healthy, tasty meal!

Servings:

12 (3 3″ pancakes/each)

Prep Time:

5 minutes

Cook Time:

15 minutes

INGREDIENTS:

1 cup Almond Flour (blanched & finely ground is recommended)
½ cup Coconut Flour
¼ cup Pysillium Husk (this can also be replaced with Flaxseed Meal)
3 TB. Erythritol (or any sweetener of choice – add more if you like sweeter pancakes)
1 tsp. Baking Powder
4 large Eggs
1 ½ Cup (or more) Unsweetened almond milk (or any milk of choice)
1 tsp. Vanilla Extract (optional, but recommended)
¼ tsp. Sea Salt
Coconut Oil for cooking

DIRECTIONS:

Whisk all ingredients together in a bowl until smooth. The batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. If you like your pancakes fluffier, you’ll need less liquid, if you like them a bit flatter, add more. (You will especially find the need to do this as the batter gets down towards the bottom because it has had time to thicken up, thanks to the Pysillium Husk.)
Preheat a pancake skillet (or cooking vessel of choice) on the stove over medium heat. Add about 2 tsp. of Coconut Oil before adding your first round of batter.
Drop the batter onto the hot pan and form into circles. I like using a ¼ measuring cup for this, so the pancakes are all even in size.
Cook for about 2-3 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side.
Repeat with the rest of the batter.
Enjoy!

NOTES:

*Syrup recipe coming soon!
These pancakes will last for 4-5 days in the fridge, although I highly doubt they will last that long.
You can also freeze these – and they thaw perfectly! I like to thaw mine in the fridge overnight, but if you are in a rush, setting them on the counter for a bit will work too.
To reheat: throw some Coconut Oil in a hot skillet, place the pancakes down, cover, flip after the first side is warmed, and heat the other side for another minute or two.

If you’re looking for some MORE carbs in your vegan diet though, you can always switch out the Almond Flour for gluten-free flour! Here are reasons why you may want to do that: https://veganliftz.com/carbohydrate-vegan-diet/

Keto Low-Carb Pancakes With Almond Flour & Coconut Flour (Paleo, Gluten-Free, Sugar-Free)

Prep Time 5 minutes Total Time 20 minutes print

Ingredients

1 cup Almond Flour (blanched & finely ground is recommended)
½ cup Coconut Flour
¼ cup Pysillium Husk (this can also be replaced with Flaxseed Meal)
3 TB. Erythritol (or any sweetener of choice – add more if you like sweeter pancakes)
1 tsp. Baking Powder
4 large Eggs
1 ½ Cup (or more) Unsweetened almond milk (or any milk of choice)
1 tsp. Vanilla Extract (optional, but recommended)
¼ tsp. Sea Salt
Coconut Oil for cooking

Directions

Whisk all ingredients together in a bowl until smooth. The batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. If you like your pancakes fluffier, you’ll need less liquid, if you like them a bit flatter, add more. (You will especially find the need to do this as the batter gets down towards the bottom because it has had time to thicken up, thanks to the Pysillium Husk.)
Preheat a pancake skillet (or cooking vessel of choice) on the stove over medium heat. Add about 2 tsp. of Coconut Oil before adding your first round of batter.
Drop the batter onto the hot pan and form into circles. I like using a ¼ measuring cup for this, so the pancakes are all even in size.
Cook for about 2-3 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side.
Repeat with the rest of the batter.
Enjoy!

Recipe Notes

*Syrup recipe coming soon! These pancakes will last for 4-5 days in the fridge, although I highly doubt they will last that long. You can also freeze these – and they thaw perfectly! I like to thaw mine in the fridge overnight, but if you are in a rush, setting them on the counter for a bit will work too. To reheat: throw some Coconut Oil in a hot skillet, place the pancakes down, cover, flip after the first side is warmed, and heat the other side for another minute or two.

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Nutrition Facts

Serves: 12 QuickviewCalories24012%
Fat21g32%
Saturated Fat13g85%
Carbohydrates9g3%
Sugar0.81g1%
Cholesterol54mg18%
Sodium120mg5%
Protein4g9%
Fiber6g26%
Calcium98mg10%
Selenium4µg6%
Phosphorus57mg6%
Iron0.87mg5%
Vitamin B20.07mg4%
Vitamin B50.23mg2%
Vitamin B120.13µg2%
Vitamin D0.29µg2%
Potassium62mg2%
Folate6µg2%
Vitamin A79IU2%
Zinc0.19mg1%
Vitamin B60.03mg1%
Vitamin E0.17mg1%
covered percent of daily need