We’re talking extra fluffy, absolutely delicious and easy-peasy keto pancakes! An ideal breakfast treat with only 15 minutes active time and just 1g net carb a pop.
Note: this recipe was first published on March 25th 2019, but has since been updated to provide more deets ‘n tricks! Oh, and feel free to check out our (ultra fresh!) keto blueberry pancakes!
Gluten Free & Keto Pancakes
An Extra Fluffy Affair!
Is this the most requested recipe or what?! I’m fully aware that it’s taken me a year and a half to deliver a legit keto pancake recipe… but here we are! And trust me, they were worth the wait.
They’re properly fluffy, absolutely delicious and incredibly easy. And all you need to do is whisk away! No whipped egg whites, no wet centers (!!) and no crumbly messes (guaranteed!).
Be sure to serve them up with grass-fed butter and sugar free syrup (this allulose maple syrup is def my current favorite).
Or how about a generous caramel drizzle?! Alternatively, a strawberries ‘n cream situation is wonderful too… and you can even do a pan-cake (literally) with our buttercream frosting!
The Flours
With this recipe I’m introducing a couple new flours for you guys: lupin flour (this is the only brand I recommend*) or fat-reduced almond flour! I originally recommended Sukrin, but you guys have had them sold out for months… and so thanks to you I tried Barney’s Butter Powder Almond Butter, which is in essence the same thing!
*Lupin flour will give you the absolute fluffiest keto pancakes ever (!!). Just note that not all brands are equal here (at all!), and many have a lingering bitter aftertaste. So pretty please stick to the recommended brand for best results!
The big plus about lupin?! It’s a great prebiotic fiber, that just so happens to be suuuper low carb and high in protein. i.e. a total keto win you guys!
Now, let’s talk fat-reduced almond flour! It’s similar to most peanut flours out there (such as Anthony’s), in that it has been cold-pressed to remove 80% of its fat*. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!
You may also notice Sukrin is a bit pricier than your usual almond flour (this doesn’t hold true for Barney’s anymore, which is actually less expensive!). But otherwise take into account that you’ll be using half the amount (roughly)… which actually makes it pretty much the same price once you get baking (2 cents/gram)!
Note: lot of you have asked in the comments “why would you remove the fat for keto”?! It’s honestly nothing to do with macros, but about its superb baking qualities. Plus, keto baked goods also have added butter etc, so trust me… its not like you’re actually missing out. And also note that it’s a bit of a myth that you need to ‘stuff your face’ with fat while on keto, as the point is for your body to use your own stored fat (right?!).
Otherwise you’ll still be adding a touch of super fine almond flour and xanthan gum, and we’re golden.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while you could technically replace it with about 2 teaspoons of golden flaxseed meal, the pancakes do come out muuuuch fluffier with it!
Tips ‘N Tricks
Honestly there’s no science to these wonderfully fluffy keto pancakes, as you simply whisk away!
The one thing to keep in mind is that, per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. So to cook, you’ll spoon roughly 3 tablespoons to 1/4 cup onto your pan or skillet and gently spread it with a wet spoon or spatula.
And do keep in mind that you can play with the level of fluffiness. I used 4 tablespoons of almond milk for these, but you could easily do 6 to 8 for thinner pancakes!
Oh, and also note that for the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.
Can I Make Keto Waffles Too?!
Yes you can! In fact, they come out actually crispy (crazy right?!). So while our famous keto waffle recipe will give you impossibly fluffy goodies, these do a solid job at crisping up*. The only thing you need to do is up the ‘milk’ to 6-8 tablespoons!
*Just note that I found a difference in crispiness between my two waffle makers (Belgian and regular)… but nothing that a good toast couldn’t fix! And if you like them extra crisp, a skillet at low temperature is always the way to go.
Looking for more non-egg low carb and keto breakfast ideas? Check out our cinnamon toast crunch, chia pudding and our ‘top secret’ granola!
(The Fluffiest!) Keto Pancakes
Ingredients
- 40 g lupin flour fat-reduced almond flour or peanut flour* see notes!
- 10 g almond flour
- 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 2 eggs
- 2 teaspoons melted butter coconut oil or ghee
- 1/2 teaspoon vanilla extract
- 4-6 tablespoons unsweetened almond milk **
Serving suggestions
- our (15-min!) keto caramel
- (allulose) 'maple syrup' this stuff is the best (trust me!)
Instructions
- Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
- Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
- Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.
Notes
*The Flours
- With this recipe I'm introducing a couple new flours for you guys: lupin flour (this is the only brand I recommend) or fat-reduced almond flour! I originally recommended Sukrin, but you guys have had them sold out for months... and so thanks to you I tried Barney's Butter Powder Almond Butter, which is in essence the same thing!
- Lupin flour will give you the absolute fluffiest keto pancakes ever (!!). Just note that not all brands are equal here (at all!), and many have a lingering bitter aftertaste. So pretty please stick to the recommended brand for best results!
- The big plus about lupin?! It's a great prebiotic fiber, that just so happens to be suuuper low carb and high in protein. i.e. a total keto win you guys!
- Now, let's talk fat-reduced almond flour! It's similar to most peanut flours out there (such as Anthony's), in that it has been cold-pressed to remove 80% of its fat*. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!
I was so excited to try this recipe based on all the glowing reviews. They looked and smelled amazing. In contrast to many of the reviews, mine cooked through easily.
Unfortunately, I found them a bit dry but not gritty or heavy. The flavor was slightly bitter.
I used the Lupin flour. Weighed my ingredients. Used almond milk. Cooked on moderate heat so they didn’t brown too much. They puffed up somewhat but not dramatically, but few if any visible bubbles in the texture.
I may try again with a defatted nut flour instead of the Lupin flour.
it’s the lupin flour that left the bitter taste Katie. Unfortunately it’s an ingredient which varies A LOT and only a single variety (sourced form australia) had a sweet taste. Alas, the brand lupina is no longer available so I’m a bit at a loss
May I suggest my flourkess pancakes instead? They perhaps have even better reviews nowadays 😉 https://www.gnom-gnom.com/flourless-keto-pancakes/
These are very good. However, if we would like to have a firmer internal texture, how would one best achieve that? Less Almond Milk? Lower and longer cook time?
I also chose to bump up the sweetener a bit since they left a bitter aftertaste in my mouth from the lupin flour. That may be just personal preference, of course.
Just made these for the first time this morning and I am really impressed! I have really come to detest almond flour in the last year after following a ketovorish diet for the last 3 years and this mixture is the closest to a great pre-lifestyle change pancake recipe I have found. I doubled the recipe for 8 good-sized pancakes and put blueberries in 4 of them and those help up perfectly too. Thanks for sharing the recipe!! 👏🏻👍🏻
Never leave reviews for anything but feel like I need to as these were so good.
I should preface this by saying: I’m not a good baker by any means.
That said; I’ve spent ages searching for different recipes that helps bridge keto and a ‘normal’ diet. Usually I can taste the differences and then I can’t untaste it which ruins everything – think Psyllium Husk on fried chicken.
These, however. These taste like real pancakes.
I forgot the Xanthan Gum so I only used two teaspoons of full fat milk (instead of almond) and they came out amazing – fluffy, light and the texture was excellent.
The one thing I wish I done was add a little bit more sweetener. If I had keto maple syrup it would have been unreal. Threw some butter on and had them with links and bacon.
One question: is it possible to make a big batch then keep it in the fridge for while?
I’ve bookmarked a few recipes and I look forward to trying them out – especially if they’re as good as this.
These were hands down the best Keto pancakes ever. However there was no way I was getting 5 pancakes from 1/4 c serving of the batter, I got 3 1/2 servings. With a few adjustment with the amount of batter for each pancake, I could get 4, which is perfect for 2 people. Thank you so sharing such amazing recipies.
Hey Paola! I just wanted to share a brand that has defatted almond flour for a nice price 😉
https://www.koro-shop.com/almond-flour-without-additives-1-kg
Well aren’t you just the best Adele!!
Game changer is right!! I broke down and bought the 4 lbs on Amazon from LupinUSA and I use Anthony’s Almond flour. Hubby LOVED them!! Very filling and no bitter aftertaste. The only thing I did different was adding about 2 oz. soda water (an old cooking secret) to ensure fluffiness. I think they might have been okay without. Very tasty and will be making again. I am new to lupin flour so I am excited to find other places to use it. Like other fibers, I’d encourage water, water, water during the day. Thanks for the recipe.
Thanks gor the tip, Ellie.
Polar has many seltzer flavors, no sweetener. Strawberry, blueberry, triple berry, and more.
There is probably not a strong flavor for the small amount used. But I’ll see.
Can arrowroot flour be substituted for lupin flour❓
I think they would come out way too starchy Claire, but tbh I don’t bake with large quantities of arrowroot personally
I’ll have to admit that I didn’t think these would work. They are the best keto pancakes that I have tried: not grainy or gummy or wet. I used Anthony’s peanut flour and Costco almond flour and almond milk. Next time I’ll try sour cream and water in place of the almond milk to get that tang. Great job with thus recipe!
: Hi! I wanted to try this pancake recipe however Lupin flour is very hard to come by in our country (or very expensive if I find one). What can I sub it with?
Had a little trouble with this. Probably used twice as much liquid as you suggested, we
As still very thick. Seems like I cooked them forever, but we’re still doughy in the middle. I don’t think higher heat is the solution, Lupin flour browns easily. Will try again soon, think the batter should be thinner still.
Love your recipes. These are the best kept pancakes. Thanks again!