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.
Keto Protein 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!
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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 🙂
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 🙂
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.
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!
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!!
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!
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 🙂
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% 🙂
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 🙂
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! 🙂
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) 🙂
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!
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 🙂
What is the “T”? Tbsp?
Hi Tammy, the ‘T’ stands for tablespoon.
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 🙂