Whole30 Keto Pancakes
Fluffy, golden, and perfectly satisfying, these Whole30 Keto Pancakes are a wholesome breakfast solution for those following low-carb or Whole30 diets. Made with a gluten-free blend of almond and coconut flour, they deliver a light texture and subtle nutty flavor, while the addition of eggs and unsweetened almond milk keeps the batter rich and airy. Sweetened naturally with vanilla extract and cooked to perfection in coconut oil or ghee, these pancakes skip the processed sugars and griddled guilt. Ready in just 25 minutes, they’re a versatile morning staple that pairs beautifully with almond butter, fresh berries, or a drizzle of coconut cream. Perfect for health-conscious eaters craving a comforting, guilt-free stack of pancakes!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 pinch salt
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons ghee or coconut oil
- 1 tablespoon coconut oil (for cooking)
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt. Mix thoroughly to combine and remove any lumps.
In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until well blended.
Slowly incorporate the wet ingredients into the dry ingredients, stirring continuously until a smooth batter forms. Make sure there are no lumps.
Melt the ghee or coconut oil in the mixture by either heating it slightly in the microwave or on the stovetop, then add it to the batter. Mix well to combine.
Heat a non-stick pan over medium heat and add a tablespoon of coconut oil. Spread the oil around the pan to create an even coating.
Pour about 1/4 cup of pancake batter onto the pan, using the back of a spoon to spread it into a round shape if needed.
Cook the pancake for about 2-3 minutes on one side or until bubbles start to form on the surface. Carefully flip the pancake with a spatula and cook for another 2-3 minutes on the other side until golden brown.
Repeat the process with the remaining batter, adding more coconut oil as necessary to prevent sticking.
Serve the pancakes warm, optionally topped with a dollop of almond butter or fresh berries for added flavor.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 6.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 744 mg | 57% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 466 mg | 10% | |
*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.
