Keto Fluffy Gluten-Free Pancakes
Start your day with these irresistible Keto Fluffy Gluten-Free Pancakes—a deliciously light and airy breakfast treat that’s perfect for those embracing a low-carb lifestyle. Made with nutrient-rich almond flour and coconut flour, these pancakes feature a perfectly balanced blend of wholesome ingredients, ensuring a gluten-free, keto-friendly option that tastes just as indulgent as traditional pancakes. Sweetened with a touch of erythritol and infused with a hint of vanilla, they cook up golden and fluffy, making them the ultimate guilt-free indulgence. Ready in just 25 minutes, this recipe is easy to prepare and yields satisfying results every time. Serve them warm with sugar-free syrup or fresh berries for a delightful breakfast experience that’s both healthy and incredibly satisfying. Perfect for keto enthusiasts and anyone seeking a gluten-free pancake recipe that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Erythritol or preferred sweetener
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil, for cooking
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt. Stir to make sure all dry ingredients are well mixed.
In a separate bowl, beat the eggs. Add almond milk and vanilla extract to the beaten eggs and whisk until fully combined.
Pour the wet ingredients into the dry ingredients. Mix gently until they form a smooth batter. The batter may be slightly thicker than traditional pancake batter, which is normal for keto-friendly recipes.
Heat a non-stick pan or skillet over medium heat. Add a small amount of butter or coconut oil to coat the surface.
Spoon about 1/4 cup of the batter onto the pan for each pancake. Use the back of the spoon to gently spread the batter into a circle if needed.
Cook the pancakes for 3-4 minutes on one side, or until bubbles form on the surface and the edges look set. Use a spatula to gently flip and cook the other side for an additional 2-3 minutes, or until golden brown.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or coconut oil to the pan as necessary.
Serve the pancakes warm. You can top them with butter, sugar-free syrup, or berries according to your preference.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 496 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 358 mg | 8% | |
*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.
