Keto Fluffy Pancakes with Berries
Start your morning on a deliciously low-carb note with these Keto Fluffy Pancakes with Berries—perfect for anyone craving a classic breakfast while staying true to their keto lifestyle. Made with almond flour and a touch of coconut flour, these pancakes are light, airy, and irresistibly fluffy. Sweetened with erythritol, they deliver just the right hint of sweetness without spiking your carbs. Topped with a medley of fresh, juicy berries, this recipe is not only visually stunning but also bursting with natural flavor and nutrients. Quick to prepare in just 10 minutes and ready in under 30, these pancakes are an easy, gluten-free, and keto-friendly breakfast option that will keep you satisfied and energized for hours. Whether you’re meal-prepping or treating yourself to a weekend brunch, this recipe will elevate your mornings with its tender texture and rich, buttery flavor.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons erythritol or preferred keto-friendly sweetener
- 0.25 teaspoon salt
- 3 eggs, large
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter or coconut oil, melted
- 1 cup fresh mixed berries (e.g., strawberries, blueberries, raspberries)
Instructions
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, erythritol, and salt until well combined.
In another bowl, whisk the eggs until they are slightly fluffy, then add the unsweetened almond milk and vanilla extract. Mix well.
Pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.
Stir in the melted unsalted butter or coconut oil until fully incorporated.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges set.
Carefully flip the pancakes and cook for another 2-3 minutes, or until the pancakes are golden brown and cooked through.
Keep the pancakes warm by placing them on a plate and covering them with a clean kitchen towel.
Serve the pancakes warm, topped with fresh mixed berries. Enjoy your keto-friendly breakfast!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 22.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 545 mg | 42% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 667 mg | 14% | |
*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.
