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
Ingredients
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
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.
- Prepare your optional glaze by combining all your ingredients and drizzling over the cooked pancakes.
Notes
Nutrition
More delicious pancake recipes? Gotcha covered!
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Thanks for the post, have you tried freezing these?! I’m looking for a good quick morning meal and pancakes would be great but I’d need to freeze them to last longer.
Hi Kelly! 🙂 I sure have- I used to prep these in big batches and bring them to university with me! (I think I even posted about it in my archives ha!) I usually make a batch of 4 servings, and freeze each batch (once cooled) in individual freezer bags. the night before, I let it thaw out in the fridge!
Ok, this might sound a little weird, but… Many vegan meringue recipes use chickpea liquid as the base instead of egg whites – and with good results! I think it really could work quite well in this recipe 🙂 also, cardamom is such an underrated pancake spice!
Cecille!!!! It doesn’t sound weird at all- I’m just such a huge chicken, I’m scared to try it out haha!
Would this work if you don’t use the pumpkin? I hate to buy a can of pumpkin for one tablespoon.
Hi Dana- You can use a tablespoon of applesauce or even better, yogurt 🙂
I’m sure you have a dietary reason for not using dairy milk, but I have no problems with it. Could I just use regualr full-fat milk?
Hi Guinan- You sure can 🙂 I tolerate milk fine and enjoy using this with it 🙂 If you like, also use yogurt in place of the pumpkin or applesauce- It works great!
Do you have to use the mashed pumpkin?
Hi Lorraine- You can sub it for Greek yogurt 🙂
I tried these twice and first time i got undercooked pancakes even though i left them on till the sides burned about (7mins) and then the second time was a little better but still not great and the flavor was weird? The texture certainly wasn’t fluffy what did i do wrong?
Hi Rose! I’m so sorry to hear that- Did you cook them on low heat and allow the sides to bubble? The flavor should be VERY slightly coconut-like but sweetened with whichever sweetener you choose.
II beat the whites until stiff peaks and all that what did I do wrong? Please let me know 😉
Hi Rose, I’m really not sure why it isn’t working out for you, especially seeing as most who have tried it have had success.
How thick should the batter actually be (with the almond milk or milk of choice) sorry for all of these questions I just want to make them work! they look absolutely amazing! And yeah I think the taste was just coming from the fact that they weren’t actually cooked and were a weird texture. And it only made two pancakes? for 1/4 of a cup each not like in the picture or is that two batches?
Hi Marie! No worries at all- The batter should be thick, like a cake batter. Don’t let the pancakes spread out on the pan so they stay thick and fluffy.
HI. I tried to substitute aquafaba, whipped to stiff peaks, but it came out in moist crumbles. No way they were going to hold together. We “stir fried” them and ate them anyway. It’s worth trying again. I think perhaps it made it too wet. Have you actually made them with the “flax egg”? I might try that instead. I see one reply says keep it quite thick. Maybe that was another problem. I made them as I would thick pancake batter. Any help would be appreciated. I’m determined to get it right.
Hi Janet- I’m so sorry but I haven’t tried it with aquafaba so am not familiar with it.
I have with the flax egg, a chia egg and also the ener-g egg replacer- The chia/ener-g eggs work so much better, although they won’t be as fluffy as pancakes made with egg whites. When pouring the batter in the pan, ensure it is thick. They will fluff up nicely.
Also wondering if they can be made with the whole egg? Thanks!
Absolutely! Enjoy, Kita!
These were absolutely amazing! It did take a longer time and the batter was thick but it worked perfectly and was very fluffy, almost like pillows!
How many carbs does it really have? I put it in fitness pal and it said 34? Or since the coconut flour is high in fiber would it be less and how much?
For best results cover while cooking ? Is that what you do to get them so fluffy ? I’m so excited to try
Hi Michele! Absolutely- Even if your pan doesn’t come with a lid, I sometimes use a slow cooker lid for it, it really does make a difference 🙂
Could you put them in a baking dish and bake like a cake? I have a large family an would like to make these on a larger scale and they like to eat what we have come to call “pancake cake”.
Hi Crystal! I’ve never tried it that way so cannot vouch for it, however, I can see it working well 🙂