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.
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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!
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.
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.
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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
- 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.
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