Fluffy Low Carb Gluten Free Pancakes
Start your morning with a stack of fluffy low-carb gluten-free pancakes that strike the perfect balance between indulgent and healthy! Made with a blend of almond flour and coconut flour, these pancakes are naturally gluten-free and full of protein and fiber to keep you satisfied. Sweetened lightly with erythritol or monk fruit, they’re ideal for those following keto or low-carb lifestyles. A splash of vanilla and a hint of melted butter add a cozy, rich flavor, while their golden-brown perfection is achieved in just minutes on the stovetop. Serve them with sugar-free syrup, fresh berries, or whipped cream for a wholesome breakfast that feels like a treat. Ready in under 30 minutes and perfect for a weekend brunch or a quick weekday meal, these pancakes are the ultimate guilt-free morning comfort food.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sweetener (like erythritol or monk fruit)
- 3 pieces large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter or coconut oil (melted)
- 0.125 teaspoon salt
- cooking spray or additional butter/coconut oil for the pan
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, granulated sweetener, and salt until well combined.
In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted butter (or coconut oil) until the mixture is smooth and well integrated.
Gradually pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Let the batter sit for 2-3 minutes to allow the flours to hydrate.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or a small amount of butter/coconut oil.
Scoop about 2 tablespoons of batter per pancake onto the skillet, spreading it into small circles. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the pan as needed, until all pancakes are cooked.
Serve warm with your favorite low-carb toppings, such as sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 4.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
