These keto protein pancakes are perfectly thick and fluffy and make the BEST wholesome breakfast. No protein powder needed!
If you’ve tried our keto pancakes or almond flour pancakes before, you know we do alternative pancakes well! Inspired by our protein pancake recipe, we gave them a low-carb makeover and now have a new favorite on our breakfast rotation.
Table of Contents
Why this recipe works
- Perfectly fluffy. The added step of whisking the egg whites separately is the secret to these impressively fluffy pancakes.
- No protein powder needed. Unlike most protein pancake recipes, this one doesn’t call for protein powder. Instead, we use a combination of egg whites and a high protein flour to keep the protein content high.
- Low-carb and high-fiber. As they contain very little carbohydrates and a high amount of fiber, these pancakes are good not only for people watching their carbs but anyone who wants a healthy breakfast.
What we love about this recipe is just how filling they are. These are the kind of pancakes that keep you full and energized until lunch time!
Ingredients needed
If you already follow a low carb diet, you most likely already have all these ingredients at hand. Here’s everything you will need to make this keto protein pancakes recipe.
- Coconut flour. Low in carbs and packed with fiber, coconut flour is the perfect flour choice for these pancakes. It also has a naturally cakier texture, especially when mixed with liquid ingredients.
- Almond flour. Balances out the cakiness of the coconut flour and keeps things a little lighter. I use blanched almond flour as it makes lighter and fluffier pancakes.
- Baking powder. To help the pancakes rise.
- Eggs. To give the pancakes height and stability. We’ll be separating the eggs so we can beat the whites.
- Liquid stevia. To sweeten the pancakes without adding any carbs, sugar, or calories.
- Coconut milk. To help achieve the perfect pancake batter consistency. Any other milk will also work.
- Vanilla extract. A touch of vanilla is always welcome.
How to make keto protein pancakes
The preparation of these pancakes has the extra step of separating the egg whites and beating them till soft peaks form. While doing this takes a few extra minutes, the results are certainly worth it, I promise!
Step 1 – Whisk the egg whites
Separate the egg yolks from the whites. Whisk the egg whites until soft peaks form. You can use a hand mixer to do this quickly.
Step 2 – Combine the remaining ingredients
Add coconut milk and liquid stevia to the egg yolks and mix well. Add the dry ingredients and mix until fully combined. If the batter is too thin, add more almond flour. If it’s too thick, add a splash of milk.
Step 3 – Fold in the egg whites
Gently fold in the egg whites into the pancake batter. Once mixed, allow the batter to sit for around 5 minutes to thicken.
Step 4 – Cook the pancakes
While the batter thickens, grease a non-stick pan and heat it over medium heat. Once hot, pour ¼ cup of pancake batter into the pan and cover with the lid. Flip the pancakes as soon as you see bubbles forming on the edges. Continue cooking until the pancakes are golden on both sides and until all batter is used up.
Recipe tips and variations
- Separate the whites carefully. Even the smallest amount of egg yolk in the whites won’t allow you to beat them to soft peaks.
- Cover the pan. Covering the pan while the pancakes cook trap the hot air in which in turns forces the pancakes to rise rapidly and yield extra fluffy pancakes.
- Add low carb toppings. Some of the best pancake toppings you can use while on a keto diet are sugar-free maple syrup, berries, Greek yogurt, sugar free chocolate syrup, and nut butters.
Storage instructions
To store. Place leftover pancakes in an airtight container and store it in the fridge for up to four days.
To freeze. Once the pancakes have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.
More pancake recipes you’ll enjoy
Frequently asked questions
If you’d like to increase the protein content, add 1/4 cup of protein powder to the batter. You will also need to increase the milk by 1/4 cup to compensate for the extra dry ingredients.
Yes! You can replace the almond flour with walnut flour or sunflower seed flour.
Keto Protein Pancakes
Ingredients
- 1/3 cup coconut flour
- 2/3 cup blanched almond flour
- 1 teaspoon baking powder
- 3 large eggs separated
- 1 serving liquid stevia
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
Instructions
- 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.
Video
Notes
Nutrition
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How do ya post a recipe for low carb eaters w/o posting carbs per serving and serving size? Us carb counters NEED to know.
Hi Tammy- Based on my choice of ingredients, it is low carb compared to standard pancakes- Coconut flour is a low carb/high fiber flour and with egg whites, make it a low carb recipe. It’s also single serve. If you need nutritional information, it can easily be calculated using myfitnesspal or similar 🙂
What is the “T”? Tbsp?
Hi Tammy, the ‘T’ stands for tablespoon.
Curious what you consider low carb? I plugged this into MFP and even without the topping it calculates to 20 carbs! That is why it would be nice if you would post the nutritional info when you post the recipe.
Hi Charla- I focus on the ingredients used- Coconut flour is considered to be a low carb/high fiber flour. Similarly that is why I don’t include nutritional info- If that is something that you are interested in, it’s easy to calculate on myfitnesspal 🙂
Nutrition information please. Thanks
Hi AJ- For sure! If you add the ingredients and protein powder you use in myfitnesspal or another calorie calculator, it will break it down for you 🙂 Enjoy!
Hey,
These look delicious!
I’m from England so I’m confused when you put T after the ingredients, how much do you mean?
I just can’t wait to try these! 🙂
Lauren
Hello Lauren- Apologies for that!
The ‘T’ stands for tablespoon- If you guys use the same as Australia’s tablespoons, it’s a little less (15 mls total) 🙂
The pancakes taste much better than normal low carb pancakes. However agree that the batter is very dry and hard to make the pancakes stay together..
Hi Emily! Thanks so much for the feedback- The key with the pancakes is ensuring the batter is thick (but not dry) and cooking on low heat- It’s slightly more time consuming but I promise it’s worth it 🙂
Only 3 tablespoons of coconut flour?
Hi Susan! That’s correct- Coconut flour is extremely absorbant and thus, only requires a little bit!
Wow, this sounds great! Can this recipe be doubled or multiplied? Thank-you!
Hi Heather! 🙂 It sure can- The only downside is that it will take longer to cook- You’d still need to cook them slowly but 100% 🙂
ok…I’ll bite…hee hee. wish I could make them fluffy, darn egg allergy, but will try the egg free verion, thanks
🙂 Please do, Jillian!
wonder if aquafaba would work…?
Hi Bethan! I haven’t tried, but let me know if it does 🙂
Do you have Nutritional Values for these delicious looking pancakes?
Hi Christina! 🙂 Sure thing- If you add the ingredients into a calorie calculator, it will provide it for you!
Im a gluten free diabetic and todays national pancake day. BOOO!! 🙁 These look way to delicious!!! Have to try them!! You will be my new hero if these taste as good as they look!! 🙂
I hope you do, Jamie 🙂
Super good! Just had them! I didn’t get them as thick but they were still good! Thanks for the recipe!!
How long can i keep the batter in the fridge? 🙂
These look awesome and im really eager to try!
Hi Euge! 🙂
I typically don’t recommend letting the batter sit for too long- Because of the coconut flour, it can get clumpy 🙂
If you do, I suspect you’d need to add a little bit more milk before cooking, just to let it become a thinner batter again!
This recipe was the biggest fail I have ever made. I’d like the 30 mins of my life back spent hand beating egg whites until stiff peaks formed, only to completely fall a part in the pan, no matter how many times I tried. Like, are those pictures even the same recipe? There is no way.
Hi Cassie! I’m sorry this didn’t work for you- They shouldn’t have fallen apart in the pan and the stiff peaks aren’t even necessary- Seeing as this recipe has been made by multiple with success, I’m not sure where it went wrong for you. Furthermore, you are welcome to check on Instagram at the photos they tagged of the final product- It definitely looks very similar to the one’s pictured here.
Are the egg whites meant to be whipped til stiff peaks?
Hi Leah! I’ve made the amendment in the recipe- It’s not necessary but it makes them even fluffier than pictured 🙂
Arman,
I am wondering what is the reason for the fruit (pumpkin/applesauce) in the recipe? Is it supposed to replace a fat? Or for sweetness? These look fabulous.
Hi Karen! No worries! It helps give it a little bit of moisture- You can omit 🙂