Fluffy Low Carb Keto Chocolate Chip Pancakes topped with chocolate chips
Print

Fluffy Low Carb Keto Pancakes (Paleo, Vegan)

The best healthy thick and fluffy low carb keto pancakes with chocolate chips! Made with almond flour and coconut flour, these pancakes are also sugar free and packed with protein. These healthy low carb pancakes also come with a flourless and egg-free option! Paleo, Vegan, Gluten Free, Dairy Free. 
Course Breakfast
Cuisine American, australian, English
Keyword chocolate chip, keto, low carb, pancakes, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 Servings
Calories 125kcal
Author Arman

Ingredients

For the Fluffy Low Carb Keto Pancakes (Keto, Paleo, Sugar Free)

For the Fluffy Flourless Chocolate Chip Pancakes (Vegan, Gluten Free, Sugar Free, Egg Free)

Instructions

  • In a high-speed blender or mixing bowl, add all your ingredients, except for chocolate chips, and pulse or mix until a thick batter remains. Stir in the chocolate chips. 
  • Allow the batter to sit for 5-10 minutes. After this time period, if the batter is too thick, add extra milk of choice if needed.
  • Over low-medium heat, preheat a lightly greased non-stick pan. Using a 1/4 cup, pour even cupfuls of batter into the heated pan. Cover the pan and cook for 2-3 minutes, until the edges are golden and slightly bubbling. Flip and cook for a further 1-2 minutes, or until cooked through. Repeat until all the batter is used up. 
  • Enjoy immediately or allow to cool completely before freezing for later consumption. 

Notes

* Depending on how thick or thin the batter is, you may need less/more.
Fluffy Low Carb Keto Pancakes (Paleo, Vegan) can be refrigerated and enjoyed within 3 days. They are freezer friendly and can keep for up to a month. To re-heat, it can either be microwaved or in the pan itself. 

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 3.5g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2% | Vitamin C: 4% | Calcium: 3% | Iron: 1%