Easy Almond Flour & Coconut Flour Pancakes

Pancakes are one of the most loved breakfast foods around the world. Many people enjoy soft, fluffy pancakes in the morning with syrup, fruit, or butter. However, traditional pancakes are usually made with wheat flour and sugar, which means they contain a lot of carbohydrates and gluten.

For people who follow a keto diet, low-carb diet, gluten-free diet, or paleo lifestyle, regular pancakes may not fit their eating plan. The good news is that you can still enjoy delicious pancakes with a healthier ingredient list.

These Gluten-Free Keto Low Carb Pancakes are made using only six main ingredients. Instead of wheat flour, the recipe uses almond flour and coconut flour. These flours are naturally low in carbohydrates and gluten-free, which makes them perfect for keto and paleo recipes.

Even though these pancakes are low in carbs, they are still soft, fluffy, and tasty. They cook quickly, require minimal preparation, and are easy enough for beginners to make.

Another great thing about this recipe is that it is very flexible. You can adjust the sweetness level, use different types of milk, or choose your preferred cooking oil.

These pancakes are perfect for:

• Healthy breakfast
• Low-carb meal plans
• Gluten-free diets
• Keto lifestyle
• Paleo recipes
• Quick weekend brunch

The recipe takes only 20 minutes from start to finish, so you can enjoy a warm plate of pancakes without spending a long time in the kitchen.

Why This Pancake Recipe Works

These pancakes work well because they combine two special gluten-free flours: almond flour and coconut flour.

Almond Flour

Almond flour is made from finely ground almonds. It gives pancakes a soft texture and a slightly nutty flavor. Almond flour is also rich in healthy fats and protein, which helps keep you full longer.

Coconut Flour

Coconut flour is very absorbent, which means it helps thicken the batter and gives structure to the pancakes. Because coconut flour absorbs a lot of liquid, only a small amount is needed.

Eggs

Eggs help bind the ingredients together. They also help create a fluffy pancake texture.

Almond Milk

Almond milk adds moisture to the batter and helps create the right pancake consistency.

Sweetener

The recipe uses erythritol sweetener, but you can choose another sweetener if you prefer.

Oil

Avocado oil keeps the pancakes moist and improves their flavor.

Together, these ingredients create pancakes that are light, fluffy, and satisfying while staying low in carbohydrates.

Ingredients Overview

Below is a simple explanation of each ingredient used in the recipe.

Almond Flour – 1 Cup

This is the main flour used in the recipe. Make sure to use fine almond flour. Coarse almond meal may make the pancakes gritty.

Coconut Flour – 1/4 Cup

This flour helps absorb moisture and improve the structure of the pancakes.

Sweetener – 2 to 3 Tablespoons

Erythritol sweetener is used in the recipe, but any preferred sweetener can be used.

Gluten-Free Baking Powder – 1 Teaspoon

Baking powder helps the pancakes rise and become fluffy.

Eggs – 3 Large Eggs

Eggs help bind everything together and improve the texture.

Unsweetened Almond Milk – 1/3 Cup

This keeps the batter smooth and pourable. You may add a little more if the batter becomes too thick.

Avocado Oil – 1/4 Cup

This neutral-tasting oil adds richness and moisture to the pancakes.

Vanilla Extract – 1 1/2 Teaspoons (Optional)

Vanilla gives the pancakes a pleasant aroma and flavor.

Sea Salt – 1/4 Teaspoon (Optional)

Salt enhances the overall taste of the pancakes.

Kitchen Tools You May Need

To prepare these pancakes easily, the following kitchen tools are helpful:

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Non-stick frying pan or skillet
• Spatula
• Stove or cooktop

These simple tools make the process smooth and quick.

Prepare the Batter

Take a medium-sized mixing bowl. Add all the ingredients into the bowl.

Use a whisk or fork to mix everything together. Continue whisking until the mixture becomes smooth and evenly combined.

The batter should look similar to regular pancake batter. It should be thick but still easy to pour.

If the batter feels too thick, slowly add a small amount of extra almond milk. Mix again until the batter becomes smoother.

Be careful not to add too much milk. If the batter becomes too thin, the pancakes may turn out too soft and wet.

Heat the Pan

Place a frying pan or skillet on the stove.

Lightly grease the pan with oil.

Turn the heat to medium-low or medium. Allow the pan to heat for a minute or two before adding the batter.

A properly heated pan helps the pancakes cook evenly and prevents sticking.

Cook the Pancakes

Once the pan is hot, pour small portions of batter onto the pan.

Use the back of a spoon or the bottom of a ladle to gently shape the batter into small circles.

Each pancake should be about 3 inches wide.

Cover the pan with a lid while cooking.

Cook the pancakes for about 1.5 to 2 minutes. During this time, you will see small bubbles forming on the surface of the pancakes.

These bubbles indicate that the pancakes are ready to flip.

Flip the Pancakes

Carefully slide a spatula under the pancake.

Gently flip the pancake to cook the other side.

Allow the second side to cook for another 1.5 to 2 minutes.

The pancake should become lightly golden brown.

Repeat the Process

Continue cooking the remaining batter in the same way.

Add more oil to the pan if necessary.

Cook until all the batter has been used and a full batch of pancakes is ready.

Serving Suggestions

These pancakes can be served in many different ways.

Here are a few popular topping ideas:

• Sugar-free maple syrup
• Fresh berries
• Whipped cream
• Butter or ghee
• Greek yogurt
• Chopped nuts

You can also create a savory version by reducing the sweetener and serving the pancakes with eggs or avocado.

Storage Instructions

If you make extra pancakes, they can be stored for later.

Refrigerator

Place leftover pancakes in an airtight container. Store them in the refrigerator for up to 3 days.

Freezer

Pancakes can also be frozen. Place parchment paper between each pancake and store them in a freezer bag. They can last for up to 2 months.

Reheating

To reheat pancakes, use:

• Microwave
• Toaster
• Skillet

Heat until warm before serving.

Nutritional Information (Per Serving)

Approximate nutrition values per serving:

• Calories: 268
• Fat: 23g
• Total Carbohydrates: 6g
• Net Carbohydrates: 3g
• Fiber: 3g
• Sugar: 1g
• Protein: 9g

These values make the pancakes ideal for low-carb meal plans.

Tips & Tricks

1. Use Fine Almond Flour

Fine almond flour gives the best pancake texture. Avoid almond meal or coarse ground almonds.

2. Choose Mild Avocado Oil

Use a neutral-tasting avocado oil that is light in color.

3. Cook on Medium-Low Heat

Low heat prevents the pancakes from burning before they cook fully.

4. Cover the Pan While Cooking

Covering the pan helps the pancakes cook evenly and become fluffier.

5. Adjust the Batter Consistency

If the batter becomes too thick, add a small amount of milk gradually.

Recipe Update Information

This recipe has been slightly improved to give better flavor and texture.

The changes include:

• Avocado oil was added to the recipe.
• One egg was removed from the original version.
• The amount of almond milk was slightly reduced.

These changes help reduce the egg taste and make the pancakes more flavorful.

If you prefer the older version of the recipe, you can use:

• 6 eggs
• 6 to 8 tablespoons almond milk
• No avocado oil

Gluten-Free Keto Low Carb Pancakes

Description

Soft, fluffy keto pancakes made with almond flour and coconut flour. These gluten-free pancakes are easy to make and perfect for a low-carb or paleo breakfast.

Duration

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 6 servings (2 pancakes per serving)

Ingredients

1 cup almond flour
1/4 cup coconut flour
2–3 tablespoons erythritol sweetener (or sweetener of choice)
1 teaspoon gluten-free baking powder
3 large eggs
1/3 cup unsweetened almond milk (or milk of choice, may need slightly more)
1/4 cup avocado oil (or any neutral oil that is liquid at room temperature)
1 1/2 teaspoons vanilla extract (optional but recommended)
1/4 teaspoon sea salt (optional but recommended)

Instructions

1. Add all ingredients into a bowl and whisk together until the mixture becomes smooth.
2. The batter should look like regular pancake batter. If it feels too thick, add a small amount of milk. Do not add too much liquid or the pancakes may become too wet.
3. Heat a lightly oiled pan on the stove over medium-low to medium heat.
4. Pour small portions of batter onto the hot pan and shape them into circles.
5. Cover the pan and cook for about 1½ to 2 minutes until bubbles begin to appear on the surface.
6. Flip the pancakes and cook the other side for another 1½ to 2 minutes until lightly browned.
7. Continue cooking until all the batter has been used.

Tips & Tricks

For the best flavor, cook the pancakes in ghee (clarified butter). Regular butter burns easily, so it is not recommended for frying these pancakes.

Notes

Make sure to use fine almond flour. Almond meal or coarsely ground almonds can make the pancakes feel gritty.

Use a mild, neutral-tasting avocado oil that is light in color instead of dark extra-virgin oil. If needed, any other neutral-tasting oil can also be used. These 6-ingredient keto low carb pancakes with  almond flour and coconut flour are so easy, fluffy, and delicious. Paleo and gluten-free, too!

Duration:

Prep Time: 5minutes

Cook Time:15minutes

Total Time:20minutes

Servings:6servings (2 3″-pancakes each)

INGREDIENTS

• 1 cup Almond Flour 
• 1/4 cup Coconut Flour
• 2–3 tbsp Besti Erythritol (or any sweetener of choice)
• 1 tsp Gluten-free baking powder
• 3 large Egg
• 1/3 cup Unsweetened almond  milk (or any milk of choice; may need more – see instructions)
• 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
• 1 1/2 tsp Vanilla extract (optional, but recommended)
• 1/4 tsp Sea salt (optional, but recommended)

INSTRUCTIONS

1. Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.)
2. Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.

RECIPE NOTES

• This recipe was slightly updated to make it even better! The changes were adding avocado oil, reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the avocado oil.
• For best flavor, fry the pancakes in ghee (clarified  butter). Don’t use butter, because it burns too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
• Make sure you have , almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
• Use a mild, neutral tasting avocado oil, not extra virgin. It should be almost clear, not dark. Otherwise any other neutral tasting oil works great, too.

Serving size: 2 3-inch pancakes

NUTRITION INFORMATION PER SERVING

Calories: 268 | Fat: 23g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 1g | Protein: 9g