These are extra fluffy, delicious and very easy keto pancakes — a perfect breakfast with just 15 minutes active time and about 1 g net carb each.
Note: this recipe was originally published on March 25, 2019 and has been updated with clearer tips and notes.
Gluten Free & Keto Pancakes
An Extra Fluffy Affair
These pancakes are properly fluffy, tasty and straightforward to make. No need to whip egg whites or worry about soggy centers — the batter is forgiving and yields consistent results. Serve them with grass-fed butter and sugar-free syrup, a caramel drizzle, or strawberries and cream for a lighter topping.
The Flours
This recipe uses lupin flour or fat-reduced almond flour. Lupin flour produces the fluffiest pancakes but brands vary — some can have a bitter aftertaste, so choose a reliable source. Lupin is also a low-carb, high-protein prebiotic fiber, which makes it an excellent option for keto baking.
Fat-reduced almond flour (similar to cold-pressed peanut flours) has had a large portion of its oil removed. That reduces calories and often gives baked goods a lighter, airier texture. Note that when using these concentrated flours you generally use less by volume than typical almond flour, so the cost per batch often balances out.
You’ll also use a small amount of fine almond flour plus xanthan gum. Xanthan gum acts as a binder and common gluten substitute in gluten-free baking; it gives the batter structure and helps the pancakes stay fluffy. If needed, you can substitute about 2 teaspoons of golden flaxseed meal, but xanthan usually yields the best texture.
Tips & Tricks
These pancakes are simple: whisk the ingredients and cook. Expect a thicker batter than regular wheat pancakes — that’s normal for grain-free recipes. Spoon about 3 tablespoons to 1/4 cup of batter onto a skillet and gently spread it into a round with a wet spoon or spatula.
Adjust the milk to control thickness and fluffiness. The recipe works well with 4 tablespoons of almond milk for a thick, fluffy pancake; increase to 6–8 tablespoons for thinner pancakes or waffles. For the “milk” component you can use almond or other nut milk, half heavy cream mixed with water, or a spoonful of sour cream for a buttermilk-style tang.
Can I Make Waffles?
Yes. These batter pancakes make crisp, tasty waffles if you add more liquid (6–8 tablespoons). Results can vary by waffle iron — Belgian versus regular waffle makers may crisp differently — but a quick toasting or a low-temperature skillet can improve crunch if needed.
For other low-egg keto breakfasts try chia pudding, grain-free granola or simple cinnamon-scented cereal variations.
(The Fluffiest!) Keto Pancakes
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Ingredients
- 40 g lupin flour or fat-reduced almond/peanut flour
- 10 g almond flour
- 2 teaspoons erythritol or 1/8 tsp pure monk fruit
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 2 eggs
- 2 teaspoons melted butter or coconut oil/ghee
- 1/2 teaspoon vanilla extract
- 4-6 tablespoons unsweetened almond milk see notes
Serving suggestions
- Keto caramel sauce
- Allulose ‘maple syrup’ or other sugar-free syrup
Instructions
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In a small bowl, combine lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
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In a medium bowl whisk the eggs, melted butter and vanilla. Add the dry ingredients and whisk to combine. Stir in the milk one tablespoon at a time until you reach the desired consistency — about 4 tablespoons yields a thick, fluffy batter. Let the batter rest for 10 minutes while you heat a skillet or pan.
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Melt a little butter in the pan. Pour about 1/4 cup of batter per pancake and gently spread to form rounds with a wet spoon or spatula. Cook over medium heat until the top darkens slightly, flip and cook 2–3 minutes more. Serve immediately with your favorite toppings.
Notes
*The Flours
- Lupin flour produces very fluffy pancakes and is low-carb and high-protein. Brand quality varies, so use a trusted source to avoid bitter aftertastes.
- Fat-reduced almond flour (or powdered almond/peanut flours) is cold-pressed to remove most of the oil, lowering calories and improving the texture of baked goods.
**The Milk
Use unsweetened almond or other nut milk, half heavy cream mixed with water, or add a spoonful of sour cream for a buttermilk-like tang.
Nutrition