#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
10 min
ready time
15 min
The Best Fluffy Low Carb Pancakes
Have you ever made Keto pancakes for breakfast, expecting to dig into a soft and fluffy stack, only to be disappointed by its dry and crumbly texture? Well, I’m sure we have all been there. But don’t let that experience ruin your love for pancakes, because we have the best Keto pancake recipe for you.
These low-carb pancakes are an easy Keto recipe that can be prepared in under 20-minutes - perfect for family weekend breakfasts. This recipe makes 2 servings, but you can easily double or triple it to feed more people. Trust us; this is one of the best Keto recipes you’ll ever try.
What are the secrets to mouth-watering Keto pancakes?
There are a couple of factors that affect the texture and final result of Keto pancakes. The first is the type of flour. We are using superfine almond flour, which yields a better result than regular almond flour. We are also using sour cream in this recipe which keeps the pancakes moist after they’re cooked. Make sure you are using room temperature sour cream to ensure you can whisk it into the other wet ingredients easily. Also, the cooking time is critical for getting soft and pillow-like pancakes.
Is this recipe gluten-free?
YES! This pancake recipe is made using superfine almond flour, which is naturally gluten-free. This recipe has no wheat or grains, so it is 100% gluten-free and celiac friendly.
Can you substitute almond flour for coconut flour?
We don’t recommend substituting the almond flour with coconut flour in this recipe. While there are many coconut flour pancake recipes on the internet, the use of coconut flour tends to result in drier pancakes and cannot be substituted directly with almond flour.
Net Carbs
5.9 g
Fiber
8 g
Total Carbs
14 g
Protein
18.1 g
Fats
42.9 g
495 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Super Fine Almond Flour
1 cup
Erythritol Granulated
3 tbsp
Baking powder
0.5 tsp
Salt
1 dash
Sour cream
3 tbsp
Melted Butter
1 tbsp
Raw egg
2 medium
Almond milk
1 tbsp
Vanilla extract
0.5 tsp
Recipe Steps
steps 4
15 min
Step 1
To a large bowl, add the almond flour, sweetener, baking powder, and salt. Whisk until combined. In another bowl, whisk together the sour cream, eggs, melted butter, almond milk, and vanilla extract.Step 2
Add the wet ingredients to the dry and whisk to combine. The batter should be thick, not runny. Place a nonstick pan over medium-low heat and add a small piece of butter.Step 3
For each pancake, add 2 tbsp of batter to the pan. Cook for 30 seconds until the edges are golden, then flip and cook for another 10 seconds. Repeat until you have 8 pancakes.Step 4
Place 4 pancakes on each plate. Add a knob of butter, and drizzle with your favorite sugar-free pancake syrup. Serve immediately.
Comments
SuperRadish609328 6 days ago
I like these pancakes. My husband liked them too. We scarfed them up. I will be making these again.
Land 3 months ago
Medi Weightloss Site has a Blueberry Pancake mix that anyone can buy, you don’t have to be a member. Go to bottom of page, “SHOP” then “MEALS and SNACKS” ..Low Carb 10g and High Protein 19g….Just add Sugar Free Maple Syrup and Butter if you wish. Enjoy
SuperKale388531 6 months ago
Don't waste your time!
Cindy a year ago
Query! Reading the reviews, many comment say too runny, has any body tried a spoonful of Psyllium Husk?
SpectacularMacadamia328058 10 months ago
Stick to the exact measurements. They’re delicious
FabulousCauliflower542409 a year ago
I added some protein powder. Not bad, but could be better. Maybe with buttermilk and a couple tablespoons of coconut flour. I found they were hard to turn using cicibut oil. I switched to spray Conola and that worked.
UnbelievableCauliflower153846 a year ago
Fantastic recipe if you follow the advice of some previous reviews. I measured everything to the detail. I also made a change just because I had no sour cream so I used soft cheese (Philadelphia original). I also added 1 full scoop of my own no carb protein powder once I saw the batter was a little runny. I blended everything in food processor starting with eggs, Philadelphia, melted butter then all the dry I mixed in. The results where fantastic. Really pleased me and my parents both the texture and taste. My father doesn't do keto and loves his own shop pancakes daily but commented he would eat more of these keto ones. They definitely where light and tasty. I had the extra help of using the Ninja Foodi Max pro flat plate so flipping was no problem and because when lid is closed it also cooks above the pancakes where not running when flipping. A big thank you to the recipe maker.
Symetrix a year ago
Try adding teaspoon of peanut spread, another t2 x eggs 3 x scoops of body science honeycomb protein - yummoo!
Livelyhood66 a year ago
Turned out nicely substitute sour cream with cream cheese
brwilk 2 years ago
I'm more worried about the Erythritol. Not a very good sugar substitute!
SplendidAvocado641514 a year ago
Why don’t you like erythritol? It’s great for your gut microbiome. You could always use allulose with monkfruit instead.
RousingKale839176 a year ago
Use monkfruit or stevia
AmazingMacadamia614988 2 years ago
These were great and actually fluffy. I used 1 tbsp Lakanto golden granulated monkfruit/erythritol mix and 1 tbsp allulose, this made them kind of sweet (but not overly sweet) and some people who don't have a sweet tooth might not have needed syrup. (But used Birch Benders keto bourbon syrup, which was good.) I was surprised at how nicely these turned out. (Did not find the batter too runny at all, I did end up cooking around 1.5 mins before flipping, longer than the recipe says.) Made exactly 8 pancakes.
BlithesomeKetone624370 2 years ago
Okay if you like pancakes that taste like burnt almonds. Hard to flip because it's still pretty wet on top when it's time to flip.
MommyGetsFit 2 years ago
Has anyone tried this recipe in like a mini dash waffle maker?
MarvellousCauliflower265287 2 years ago
These are delicious! I followed the recipe exactly, and used my kitchen food scale for precise measurements. Topped with butter and sugar free syrup.
StellarAvocado793925 2 years ago
I made this recipe for breakfast and it was fine, I used the blender to incorporate all the ingredients, first the eggs, cream, butter, milk and after I started adding the rest of the ingredients. I mean this recipe was not delicious but it was edible, I do not think that I will be craving about this pancakes again.
RemarkableAvocado485941 2 years ago
Ok I’m starting to regret this app. No recipes are accurate so far.
FavorableAvocado549984 2 years ago
👍
eve55127f05 2 years ago
Surely the cooking time is off? A total of 40 seconds per pancake...that's it? on medium heat?
OutstandingArugula496981 2 years ago
Each side is 40 seconds or more just check to see if cooked before flipping
ItalianIce 2 years ago
The batter was thick like the recipe says. I had to be careful turning them, but they were delicious! I added Lily’s chocolate chips. So good!
LuvNnc 2 years ago
Be careful because you’ll need to add more almond flour or it will be way too runny and ruin your pancakes! I poured in 3 and couldn’t flip because too runny and ruined them all! What a waste of expensive ingredients. Like others have said this batter per recipe ends up being way too runny. Be careful and add more flour as needed.
GorgeousAvocado632980 2 years ago
I added 1/2 scoop unflavored whey protein powder which thickened the batter nicely and added some more protein. :)
bcmarks1 2 years ago
How much whey powder did you add…approximately?
RemarkableArugula289199 2 years ago
We have been lo carb for a week and this is the first time my husband asked for seconds. I made the pancakes too large so it made 7 instead of 8. He asked for the left over pancake which amazed me because he is very picky. We used sugar free syrup sweetened with monk fruit. I did not have the sweetener in the resume but substituted with one Tablespoon Allulose.
IncredibleKetone224619 3 years ago
Once you get this down pack, the waffles/pancakes are amazing. We played with it a little bit adding more flour to make it a little bit thicker and it was the best..a must try
SpectacularMacadamia143048 2 years ago
Do you think i could use whipping cream in place of almond milk?
IncredibleKale862213 3 years ago
This recipe was the best low-carb version that I have tried. The key is to cook them on low heat. I burnt them on my first try on medium heat. Light and fluffy!