Pancakes are a favorite breakfast for many people because they are soft, warm, and easy to enjoy with many toppings. Traditional pancakes are often made with wheat flour and sugar, which can be high in carbs and may not work for gluten-free or keto diets.
These easy almond flour and coconut flour pancakes are a healthier option. They are gluten-free, low-carb, keto-friendly, and paleo-friendly, while still being soft, fluffy, and delicious.
This recipe uses simple ingredients and takes only 20 minutes from start to finish. It is perfect for busy mornings, healthy meal plans, or a relaxing weekend breakfast.
Why These Pancakes Are So Good
This recipe works well because almond flour and coconut flour create a great balance.
Almond Flour gives the pancakes a soft texture, mild nutty taste, and healthy fats.
Coconut Flour absorbs moisture and helps hold the pancakes together.
Eggs help bind everything and make the pancakes fluffy.
Almond Milk keeps the batter smooth and easy to pour.
Sweetener adds sweetness without extra sugar.
Avocado Oil adds moisture and improves flavor.
Ingredients You Will Need
- 1 cup almond flour
- 1/4 cup coconut flour
- 2–3 tablespoons erythritol sweetener (or any sweetener of choice)
- 1 teaspoon gluten-free baking powder
- 3 large eggs
- 1/3 cup unsweetened almond milk (or any milk of choice; may need slightly more)
- 1/4 cup avocado oil (or any neutral tasting oil that is liquid at room temperature)
- 1 1/2 teaspoons vanilla extract (optional, but recommended)
- 1/4 teaspoon sea salt (optional, but recommended)
Kitchen Tools Needed
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick pan or skillet
- Spatula
How To Make Almond Flour & Coconut Flour Pancakes
Step 1: Make the Batter
Add all ingredients to a mixing bowl.
Whisk everything together until the batter is smooth.
The batter should look like regular pancake batter. It should be thick but easy to pour.
If the batter feels too thick, slowly add a little more milk. Do not add too much, or the pancakes may become too wet.
Step 2: Heat the Pan
Lightly oil a frying pan or skillet.
Place it on the stove over medium-low to medium heat.
Allow the pan to heat before adding the batter.
Step 3: Cook the Pancakes
Pour small amounts of batter into the hot pan.
Shape each pancake into small circles.
Cover the pan and cook for about 1½ to 2 minutes.
When bubbles start to appear on top, the pancakes are ready to flip.
Step 4: Flip and Finish
Carefully flip each pancake.
Cook for another 1½ to 2 minutes until lightly browned.
Repeat until all batter is used.
Serving Ideas
Serve these pancakes with:
- Sugar-free syrup
- Fresh berries
- Butter or ghee
- Greek yogurt
- Whipped cream
- Chopped nuts
Storage Tips
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze with parchment paper between pancakes for up to 2 months.
Reheat: Warm in a microwave, toaster, or skillet.
Nutrition Per Serving
(2 small pancakes)
- Calories: 268
- Fat: 23g
- Total Carbs: 6g
- Net Carbs: 3g
- Fiber: 3g
- Sugar: 1g
- Protein: 9g
Tips & Tricks
- Use fine almond flour for the best soft texture.
- Do not use almond meal, or the pancakes may feel gritty.
- Cook on medium-low heat so they cook evenly without burning.
- Cover the pan while cooking for fluffier pancakes.
- For the best flavor, cook in ghee instead of butter because butter can burn quickly.
- Use mild avocado oil or another neutral oil for the best taste.
Notes
This recipe was updated to improve flavor and texture.
Changes include:
- Added avocado oil
- Reduced eggs by one
- Slightly reduced almond milk
For the older version:
- 6 eggs
- 6–8 tablespoons almond milk
- No avocado oil
Gluten-Free Keto Low-Carb Pancakes
Description
Easy, fluffy pancakes made with almond flour and coconut flour. Perfect for keto, paleo, and gluten-free breakfasts.
Duration
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings (2 small pancakes each)
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 more)
- 1/4 cup avocado oil (or any neutral oil)
- 1 1/2 teaspoons vanilla extract (optional)
- 1/4 teaspoon sea salt (optional)
Instructions
- Add all ingredients to a bowl and whisk until smooth.
- If the batter is too thick, add a little more milk.
- Heat a lightly oiled pan over medium-low to medium heat.
- Pour batter into small circles on the hot pan.
- Cover and cook for 1½–2 minutes until bubbles form.
- Flip and cook for another 1½–2 minutes until golden.
- Repeat with remaining batter.
Tips & Tricks
- Fry in ghee for the best flavor.
- Fine almond flour gives the best texture.
- Avoid over-thinning the batter.
- Use mild avocado oil or another neutral oil.
Notes
These pancakes are soft, filling, and easy to customize with sweet or savory toppings. Perfect for meal prep and healthy breakfasts.
These pancakes are protein-rich with a delicious moistness that goes way beyond a box mix. The best part of the prep? Everything goes in one bowl!
This recipe makes about eight small pancakes — you can make four small pancakes at a time if using a 12-inch skillet.
Ingredients
For the pancakes
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/2 cup all-purpose unbleached flour
- 1/2 cup 2% cottage cheese
Put aside for cooking
- 1 tablespoon canola oil
For the topping
- 1 cup rinsed whole, sliced or mixed berries such as strawberries, blueberries or raspberries
- 2 tablespoons pure maple syrup
- 1 cup rinsed whole, sliced or mixed berries such as strawberries, blueberries or raspberries
- 2 tablespoons pure maple syrup
Directions
- Put all the pancake ingredients in a bowl. Using an immersion blender or rotary beaters, blend for about 15 to 20 seconds. Don’t overbeat.
- In a non-stick skillet, heat the oil over medium heat.
- Cook each pancake for about 2 to 3 minutes on each side, depending on how hot your skillet is. Put the finished pancakes on a serving dish while you make the remaining pancakes.
- For the topping, mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds.
- Pour over pancakes or set aside for self-serve.
Nutrition information (per serving)
Makes two servings of four small pancakes each, with half the berries and syrup
Calories: 430
Total fat: 14 g
Saturated fat: 2.5 g
Trans fat: 0 g
Cholesterol: 195 mg
Sodium: 420 mg
Total carbohydrates: 58 g
Fiber: 3 g
Sugar: 30 g
Protein: 20 g
