Low Carb Fluffy Homemade Pancakes
Indulge in the ultimate breakfast transformation with these **Low Carb Fluffy Homemade Pancakes**, a delicious twist on a classic favorite! Featuring a nutritious blend of **almond flour and coconut flour**, these pancakes are low-carb, gluten-free, and naturally sweetened with granulated erythritol, making them perfect for keto and health-conscious lifestyles. The addition of eggs and unsweetened almond milk ensures unmatched fluffiness, while a splash of vanilla extract adds a touch of warmth and richness. Simple and quick to prepare in just 25 minutes, these pancakes come together with minimal effort and cook up golden brown for a wholesome, crave-worthy stack. Pair them with your favorite low-carb syrup or toppings for a delightful breakfast feast that won’t compromise your goals. **Keto pancakes recipe**, **fluffy gluten-free pancakes**, and **low-carb breakfast ideas**—this recipe checks all the boxes for flavor and nutrition!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated erythritol
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Melted butter or coconut oil
- 1 tablespoon Butter or coconut oil for cooking
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and granulated erythritol. Stir until well mixed.
In a separate bowl, whisk together eggs, unsweetened almond milk, vanilla extract, and melted butter or coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk, one tablespoon at a time.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle.
Cook for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2 minutes, or until golden brown.
Remove from pan and keep warm while you repeat with the remaining batter. Serve hot with your favorite low-carb syrup or toppings.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 514 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 364 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.
