Low carb pancakes are the perfect breakfast with just 1.85g net carbs each! This easy keto pancake recipe with coconut flour makes pancakes that are light, fluffy and taste amazing.
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These are the fluffiest keto pancakes you'll ever have and the only low carb pancake recipe you will ever need!
Besides a great, fluffy base, amazing toppings are what makes a stack of pancakes irresistible.
I always opt for local, seasonal fruit and a sugar-free syrup to add texture, balance and freshness at any given month of the year.
In spring I take advantage of the abundance of strawberries, I add some citrus zest from the last oranges of the previous season and a few dollops of my favorite keto maple syrup. Delicious!
Why You'll Love Fluffy Keto Pancakes
- 1.85g net carbs per pancake!!
- The fluffiest pancakes ever
- Fast and easy to make
Keto Pancake Ingredients
To make these easy, light and fluffy pancakes you'll only need 7 simple ingredients.
- Eggs - at room temperature
- Greek yogurt - at room temperature to avoid lumpy batter
- Coconut flour - to replace standard flour
- Heavy cream - at room temperature
- Erythritol - or other low carb sweetener
- Butter (or vegetable oil)
- Baking powder
- Optional toppings - Low carb fruit, nuts and syrups
How To Make Low Carb Fluffy Pancakes
Step 1
Take a food processor or blender and add the eggs, Greek yogurt, coconut flour, heavy cream, Erythritol, baking powder, 2 tablespoons of melted butter and a pinch of salt. Blend everything together until you get a smooth batter.
Step 2
Allow the batter to rest for 2 to 3 minutes.
Step 3
Brush a non-stick pan using some of the remaining butter and place it over a medium heat. Add dollops of the pancake batter and cook for 1 to 1 ½ minutes before flipping and cooking for another minute, until golden brown on each side.
Step 4
Continue to make more pancakes until you run out of batter. Serve the pancakes hot with your favorite low carb toppings. You can use fresh fruit, nuts, sugar free chocolate shavings or syrups.
Storing Keto Pancakes
Prepared batter: If you'd like to prepare the batter ahead of time, simply mix all the ingredients except for the baking powder. When you're ready to make the pancakes add in the baking powder, this will stop it losing its effectiveness.
In the fridge: You can keep any leftover pancakes in an airtight container in the refrigerator for 5 to 7 days.
In the freezer: These low carb pancakes are great for meal prep and meal planning. Simply make a large batch of pancakes and let them cool to room temperature. Arrange the pancakes in a single layer on a tray and then freeze them for an hour until they're completely solid. Transfer the pancakes into freezer proof bags where they'll keep for up to 6 months.
How to reheat: To reheat these keto pancakes you can bake them on a baking sheet at 350 degrees Fahrenheit until they're heated all the way through. If you're in a hurry you can pop them in the microwave as well. A tip to stop them drying out is to add a little butter on top of each pancake before reheating.
More Low Carb Breakfasts
Ingredients
- 4 medium Eggs
- 4 oz Greek Yogurt
- ½ cup Coconut Flour
- ¼ cup Heavy Cream
- 1 ½ tablespoon Erythritol
- 4 tablespoon Melted Butter or Vegetable Oil divided
- 1 teaspoon Baking Powder
- ⅙ teaspoon Sea Salt
Optional Toppings
- Seasonal Low Carb Fruit
- Sugar Free Maple Syrup (Lakanto Sugar Free Maple Syrup)
Instructions
- Process the eggs with the yogurt, coconut flour, heavy cream, Erythritol, baking powder, a pinch of salt and 2 tablespoons of the melted butter using a mixer to get a smooth batter.
- Allow the batter to rest for 2-3 minutes.
- Brush a non-stick pan with some of the remaining butter, heat over medium heat and add dollops of the batter to make the pancakes.
- Cook each pancake for 1-1 ½ minutes and then flip, cooking for another minute until golden on each side.
- Continue the same process until you run out of batter.
- Serve the pancakes hot, with fresh, seasonal fruit, sugar free chocolate shavings or keto friendly syrup.
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Notes
Nutrition
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