Fluffy Low Carb Gluten Free Pancakes
Start your morning with a stack of fluffy low-carb gluten-free pancakes that strike the perfect balance between indulgent and healthy! Made with a blend of almond flour and coconut flour, these pancakes are naturally gluten-free and full of protein and fiber to keep you satisfied. Sweetened lightly with erythritol or monk fruit, they’re ideal for those following keto or low-carb lifestyles. A splash of vanilla and a hint of melted butter add a cozy, rich flavor, while their golden-brown perfection is achieved in just minutes on the stovetop. Serve them with sugar-free syrup, fresh berries, or whipped cream for a wholesome breakfast that feels like a treat. Ready in under 30 minutes and perfect for a weekend brunch or a quick weekday meal, these pancakes are the ultimate guilt-free morning comfort food.
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Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sweetener (like erythritol or monk fruit)
- 3 pieces large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter or coconut oil (melted)
- 0.125 teaspoon salt
- 0 cooking spray or additional butter/coconut oil for the pan
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, granulated sweetener, and salt until well combined.
Step 2
In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted butter (or coconut oil) until the mixture is smooth and well integrated.
Step 3
Gradually pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Let the batter sit for 2-3 minutes to allow the flours to hydrate.
Step 4
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or a small amount of butter/coconut oil.
Step 5
Scoop about 2 tablespoons of batter per pancake onto the skillet, spreading it into small circles. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Step 6
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and fully cooked through.
Step 7
Repeat with the remaining batter, greasing the pan as needed, until all pancakes are cooked.
Step 8
Serve warm with your favorite low-carb toppings, such as sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
| Serving size | (369.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1030.4 |
| Total Fat 88.4g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 620.9mg | 0% |
| Sodium 1449.9mg | 0% |
| Total Carbohydrate 45.4g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 4.6g | |
| Protein 40.6g | 0% |
| Vitamin D 160.2IU | 0% |
| Calcium 403.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 291.4mg | 0% |
Source of Calories