Keto Fluffy Gluten-Free Pancakes
Start your morning right with these irresistible Keto Fluffy Gluten-Free Pancakes, the perfect low-carb breakfast indulgence. Made with a balanced blend of almond flour and coconut flour, these golden, tender pancakes are wonderfully light yet packed with satisfying texture. Sweetened with erythritol and infused with a hint of vanilla, they deliver all the traditional pancake flavors you love—without the carbs or gluten! This quick and easy recipe comes together in just 25 minutes, making it ideal for busy mornings. Serve them warm with a touch of butter, sugar-free syrup, or vibrant fresh berries for a guilt-free, keto-friendly treat. Whether you're following a ketogenic or gluten-free lifestyle, these pancakes are guaranteed to become a breakfast staple!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Erythritol or preferred sweetener
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil, for cooking
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt. Stir to make sure all dry ingredients are well mixed.
Step 2
In a separate bowl, beat the eggs. Add almond milk and vanilla extract to the beaten eggs and whisk until fully combined.
Step 3
Pour the wet ingredients into the dry ingredients. Mix gently until they form a smooth batter. The batter may be slightly thicker than traditional pancake batter, which is normal for keto-friendly recipes.
Step 4
Heat a non-stick pan or skillet over medium heat. Add a small amount of butter or coconut oil to coat the surface.
Step 5
Spoon about 1/4 cup of the batter onto the pan for each pancake. Use the back of the spoon to gently spread the batter into a circle if needed.
Step 6
Cook the pancakes for 3-4 minutes on one side, or until bubbles form on the surface and the edges look set. Use a spatula to gently flip and cook the other side for an additional 2-3 minutes, or until golden brown.
Step 7
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or coconut oil to the pan as necessary.
Step 8
Serve the pancakes warm. You can top them with butter, sugar-free syrup, or berries according to your preference.
Nutrition Facts
| Serving size | (446.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.0 |
| Total Fat 89.3g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 620.9mg | 0% |
| Sodium 1338.7mg | 0% |
| Total Carbohydrate 67.0g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 14.3g | |
| Protein 43.2g | 0% |
| Vitamin D 170.2IU | 0% |
| Calcium 496.0mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 358.3mg | 0% |
Source of Calories