Extremely thick and fluffy pancakes which are low in carbs and healthy too! These low carb pancakes are loaded with protein (without protein powder!), fiber and with no sugar whatsoever! Naturally gluten free, paleo, keto, low carb and with a tested vegan option!
Keto Almond Flour Pancakes
If you ever give me limp and flat pancakes, I will brandish you in the section where I keep cilantro and parsley. For those of you who know me well, know that I think cilantro and parsley are God’s gift to the naughty.
Back to pancakes.
When it comes to pancakes, I need them to be thick, fluffy and most importantly- Filling. Through multiple pancake experiments (as evidenced in these black forest pancakes, Anzac biscuit pancakes and cinnamon bun pancakes), I’ve come to realise the key to fluffy, thick and filling pancakes are 3 things- My beloved coconut flour and almond flour.
Keto Pancakes with coconut flour
Almond flour and coconut flour are the ultimate combinations which yield perfectly thick pancakes.
Uber fluffy pancakes.
Through much trial and error, I’ve come to find that when paired with coconut flour, almond flour yield a much better result that their whole counterparts.
Back in 2013, I shared keto pancakes based on an Australian classic cookie- The Anzac biscuit. The base has always been one of my standby recipes to consistent fluffy pancakes. I was keen to see if I could make them completely grain free and paleo friendly by omitting my usual rolled oats.
Not only did they turn out great, they also became that even fluffier and thick! When looking over the ingredients, I realized the final product was ridiculously low in carbs and high in fiber which meant one thing- GO CRAZY ON THE TOPPINGS!
I present breakfast for you now- Extra thick and fluffy low carb vanilla pancakes!
How to make fluffy keto pancakes
These healthy fluffy low carb pancakes are quick, easy and filling and perfect to load on the toppings! They are light, fluffy and extremely thick. They key to the perfect thick and fluffy pancakes (besides the two key ingredients!) is the cooking method!
While it may be a little more time consuming that standard pancakes, the extra couple of minutes and SO worth it- Trust me! These ‘cakes are naturally paleo, gluten free and grain free and for my vegan friends- I’ve tried it with a twist which works out well, albeit a tad on the flat side.
EDIT TO ADD- Please read this recipe post for trouble shooting.
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Healthy Fluffy Low Carb Pancakes
For the pancakes
- 1/3 cup coconut flour
- 2/3 cup blanched almond flour
- 1 teaspoon baking powder
- 3 large eggs * See notes for vegan option
- 1 serving liquid stevia
- 1/2-3/4 cup coconut milk
- 1/2 teaspoon vanilla extract
Coconut butter vanilla glaze
- 1 tablespoon coconut butter
- 2 tablespoon coconut milk
- 1 tablespoon granulated sweetener of choice
- ½ teaspoon vanilla extract
- In a large mixing bowl, add your dry ingredients and set aside.
- In two small bowls, separate the egg yolks from the whites.
- Add the egg yolks, coconut milk, and liquid stevia to the dry ingredients and mix very well. If the batter is too thin, add extra almond flour. If the batter is too thick, thin it out with a little extra coconut milk.
- Whisk the egg whites well, until slight peaks start to form. Slowly fold into the pancake batter and allow to sit to thicken approximately 5 minutes.
- Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden. Repeat until all the pancake batter is used up.
- Prepare your optional glaze by combining all your ingredients and drizzling over the cooked pancakes.
More delicious pancake recipes? Gotcha covered!
Are you a fan of using egg whites in recipes and/or omelettes?
What is your favorite pancake topping?
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I haven’t eaten egg whites in about five years but I totally could understand the fluffy component they bring. What do you do with the yolks? Do you just throw them away? That would be my only hang up because I hate waste #poorcollegestudenthabit
I love to make flavored syrup by mixing maple syrup with spices or fruit. It’s so easy and takes the pancakes to the next level! 🙂
These are so good- Nope, I eat the yolks, just mix them in an omelette or a custard!
Also yolks can be used for mayo
Make sugar free pudding with the yolks. Make as regular pudding except for the sugar substitute…to taste. I guess by using more than double sweetener for a two cup recipe than I do my two cup iced coffee. Yolks will keep covered for 2 days in fridge. Enjoy!!!
ITS SO FLUFFY IM GUNNA DIEEEEEE.
No but for reals, the fluff. And with coconut flour? AWESOME! I actually love egg whites in baking, for the same reasons you said – they fluff so well!
😀 SO GOOD! You’ll love these pancakes!
New to your wonderful ideas of cooking . Can not wait to get your cookbook.
Jaeger, thank you SO much for this lovely comment- I can’t wait for you to check it out once it’s done!
Mmmm pancakes. These look awesome. I actually like egg whites. I went through a weird phase for like 3 years where the taste of whole eggs grossed me out and egg whites by themselves were all I could deal with. Probably because they have zero flavor haha. I dress them up with feta cheese and spinach and then they taste pretty good.
Um…egg whites NEED feta and spinach and they transform to amazing 🙂
Egg whites are a staple of mine in omelets, baking and pancake-making, of course! They taste great and are super high in protein! I do like using whole eggs too, but I just make sure to enjoy them with a runny yolk!
Okay, we need to discuss egg whites this weekend haha! 🙂
I need more pancakes in my life. The weird thing about the ones in Chicago is that they all taste like cake batter. Idk why they do that but I just want some regular pancakes sometimes!
wait…is that a bad thing 😉
Those might be the fluffiest pancakes I’ve ever seen…or you’re just a wizard with the camera 😉 we will forever disagree about cilantro. Blasphemy.
Trust me, it’s been made by over 10 people so far and the same theme runs..the FLUFF factor! 😀
These sound pretty much PERFECT. Especially with plenty of sprinkles on top! I just printed the recipe so that I can make some this weekend. 🙂
🙂 Thanks so much, Blair- Enjoy!
Again with the cilantro bashing! Lucky for you…well, I guess for me rather…you brought pancakes 😉
WHYYYYYY. Omg, I would ban it if it were legal ha!
These are so fluffy, and you used coconut flour! 🙂 I have a similar recipe which I love, but the pancakes are not as fluffy, but still taste great! Anyway, about the cilantro…are your taste buds okay? Lol
Seriously, let’s open up a coconut flour shop- Jo and A…coconut flour.
Okay, I take that back because you LIKE CILANTRO. Seriously, soap tastes better haha!
Amen! Cilantro tastes like the bar of soap my mother would shove in my mouth as punishment!
Wow!!! These look amazing Arman! I wonder if they would work with aquafaba too… But the flax egg sounds like a great vegan option 🙂
Ohhhhhh please try it and let me know, Lucie- I’m so curious!
I tried it with the aquafaba, but didn’t beat it till stiff peaks. They were a fail :(. I will try next time after beating them till stiff peaks. I am always so scared to play with coconut flour…
Hi Kita! I’ve never tried it with that, so unfortunately , cannot vouch for it 🙂
They’re so fluffy I could DIE! I got nothing against egg whites like I’ve got nothing against rice cakes. Totally delicious as long as you dress them up right!
Right? Naked egg whites and naked rice cakes = fail.
Oh my gawwwwdd your pictures are KILLING me. I want to cuddle myself into one. Is that weird?
Um…you can sleep on one. I mean, they are pillows.
I am the worst pancake maker ever because they either a) burn, b) stay flat, c) fall apart, or d) a combination of a,b and c. Though I had some success with the Cinnamon Bun Pancakes so maybe I need to get over my fear of pancake fails.
Favorite topping is your cream cheese frosting hands down. I could spoon it! Like when there’s no cottage cheese at hand 😉
Okay…remind me to tell you the special method. 😀
Would this work with mashed banana?
Hi Lauren! Would you be subbing the banana with something?
I would be using the mashed banana instead of the applesauce.
Yes. You can sub pumpkin, banana, sweet potato mashed, anything that similar consistency.