Whole30 Keto Pancakes
Fluffy, nutrient-packed, and completely guilt-free, these Whole30 Keto Pancakes are the perfect low-carb breakfast option to kickstart your day. Made with a blend of almond flour and coconut flour, these pancakes are gluten-free, grain-free, and naturally sweetened without any added sugars—perfect for those following Whole30 or ketogenic lifestyles. The batter, infused with hints of vanilla and whisked together using unsweetened almond milk, creates a light yet satisfying texture. Cooked in ghee or coconut oil, these golden beauties are both paleo-friendly and dairy-free. Ready in just 25 minutes, this recipe delivers a stack of protein-rich pancakes that are as healthy as they are delicious. Top them with almond butter or fresh berries for an irresistible finish that will keep you full and fueled all morning long!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 pinch salt
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons ghee or coconut oil
- 1 tablespoon coconut oil (for cooking)
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt. Mix thoroughly to combine and remove any lumps.
Step 2
In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until well blended.
Step 3
Slowly incorporate the wet ingredients into the dry ingredients, stirring continuously until a smooth batter forms. Make sure there are no lumps.
Step 4
Melt the ghee or coconut oil in the mixture by either heating it slightly in the microwave or on the stovetop, then add it to the batter. Mix well to combine.
Step 5
Heat a non-stick pan over medium heat and add a tablespoon of coconut oil. Spread the oil around the pan to create an even coating.
Step 6
Pour about 1/4 cup of pancake batter onto the pan, using the back of a spoon to spread it into a round shape if needed.
Step 7
Cook the pancake for about 2-3 minutes on one side or until bubbles start to form on the surface. Carefully flip the pancake with a spatula and cook for another 2-3 minutes on the other side until golden brown.
Step 8
Repeat the process with the remaining batter, adding more coconut oil as necessary to prevent sticking.
Step 9
Serve the pancakes warm, optionally topped with a dollop of almond butter or fresh berries for added flavor.
Nutrition Facts
| Serving size | (606.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1325.8 |
| Total Fat 113.9g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 828mg | 0% |
| Sodium 1035.4mg | 0% |
| Total Carbohydrate 35.5g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 6.0g | |
| Protein 50.1g | 0% |
| Vitamin D 251.8IU | 0% |
| Calcium 743.6mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 466.4mg | 0% |
Source of Calories