Low Carb Pancakes
Fluffy, golden, and irresistibly delicious, these Low Carb Pancakes are the perfect breakfast or brunch option for anyone following a low-carb or keto lifestyle. Made with a wholesome blend of almond flour and coconut flour, they’re gluten-free, grain-free, and naturally sweetened with granulated erythritol for a guilt-free treat. The recipe comes together quickly with pantry staples like eggs, unsweetened almond milk, and vanilla extract, creating a rich, smooth batter. Cooked to perfection in butter or coconut oil, these pancakes boast a light texture with just the right amount of crispiness around the edges. Customize your stack with sugar-free syrup, fresh berries, or a dollop of whipped cream—an indulgent yet nutritious way to start your day. Ready in just 25 minutes, these low-carb pancakes are ideal for meal prep or a cozy weekend morning.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 tablespoon Granulated erythritol (or preferred low-carb sweetener)
- 3 large Eggs
- 0.25 cup Unsweetened almond milk (or milk of choice)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter or coconut oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, granulated erythritol, and salt to combine the dry ingredients.
In a separate bowl, beat the eggs until frothy, then whisk in the almond milk and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 2–3 minutes to allow the coconut flour to absorb the liquid.
Heat a non-stick pan or griddle over medium heat and grease it with butter or coconut oil.
Pour about 2 tablespoons of batter onto the pan for each pancake. Use a spatula to gently spread the batter into a round shape if needed.
Cook the pancakes for 2–3 minutes on one side, 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, until golden brown.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm with your favorite toppings, such as sugar-free syrup, berries, or whipped cream.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 273 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.
