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(The Fluffiest!) Keto Pancakes 🥞 gluten free & dairy free

We’re talking extra fluffy, absolutely delicious and easy-peasy keto pancakes! An ideal breakfast treat with only 15 minutes active time and just 1g net carb a pop.

Note: this recipe was first published on March 25th 2019, but has since been updated to provide more deets ‘n tricks! Oh, and feel free to check out our (ultra fresh!) keto blueberry pancakes!

A stack of keto pancakes with sugar free syrup and strawberry slices
(The Fluffiest!) Dairy Free & Keto Pancakes

Gluten Free & Keto Pancakes

An Extra Fluffy Affair!

Is this the most requested recipe or what?! I’m fully aware that it’s taken me a year and a half to deliver a legit keto pancake recipe… but here we are! And trust me, they were worth the wait.

They’re properly fluffy, absolutely delicious and incredibly easy. And all you need to do is whisk away! No whipped egg whites, no wet centers (!!) and no crumbly messes (guaranteed!).

Be sure to serve them up with grass-fed butter and sugar free syrup (love Lakanto’s!). Or how about a generous caramel drizzle?! Alternatively, a strawberries ‘n cream situation is wonderful too… and you can even do a pan-cake (literally) sorta thing with our buttercream frosting!

The Flours

With this recipe I’m introducing a new flour for you guys: fat-reduced almond flour! I originally recommended Sukrin, but you guys have had them sold out for months… and so thanks to you I tried Barney’s Butter Powder Almond Butter, which is in essence the same thing!

And on that note, thank you for always shooting comments and emails. You guys truly make gnom-gnom a better place for us all!

Back to the fat-reduced almond flour! It’s similar to most peanut flours out there (such as Anthony’s), in that it has been cold-pressed to remove 80% of its fat*. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

*A lot of you ask “why would you remove the fat for keto”?! It’s honestly nothing to do with macros, but about its superb baking qualities. Plus, keto baked goods also have added butter etc, so trust me… its not like you’re actually missing out. And also note that it’s a bit of a myth that you need to ‘stuff your face’ with fat while on keto, as the point is for your body to use your own stored fat (right?!). 

You may also notice Sukrin is a bit pricier than your usual almond flour (this doesn’t hold true for Barney’s anymore, which is actually less expensive!). But otherwise take into account that you’ll be using half the amount (roughly)… which actually makes it pretty much the same price once you get baking (2 cents/gram)!

Otherwise you’ll still be adding a touch of super fine almond flour and xanthan gum, and we’re golden.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while you could technically replace it with about 2 teaspoons of golden flaxseed meal, the pancakes do come out muuuuch fluffier with it!

A stack of gluten free & keto pancakes with a pat of butter
(The Fluffiest!) Dairy Free & Keto Pancakes

Tips ‘N Tricks

Honestly there’s no science to these wonderfully fluffy keto pancakes, as you simply whisk away!

The one thing to keep in mind is that, per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. So to cook, you’ll spoon roughly 3 tablespoons to 1/4 cup onto your pan or skillet and gently spread it with a wet spoon or spatula.

And do keep in mind that you can play with the level of fluffiness. I used 4 tablespoons of almond milk for these, but you could easily do 6 to 8 for thinner pancakes!

Oh, and also note that for the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.

Overhead shot of cut into keto pancakes with strawberry slices
(The Fluffiest!) Dairy Free & Keto Pancakes

Can I Make Keto Waffles Too?!

Yes you can! In fact, they come out actually crispy (crazy right?!). So while our famous keto waffle recipe will give you impossibly fluffy goodies, these do a solid job at crisping up*. The only thing you need to do is up the ‘milk’ to 6-8 tablespoons!

*Just note that I found a difference in crispiness between my two waffle makers (Belgian and regular)… but nothing that a good toast couldn’t fix! And if you like them extra crisp, a skillet at low temperature is always the way to go.

Looking for more non-egg low carb and keto breakfast ideas? Check out our cinnamon toast crunch, chia pudding and our ‘top secret’ granola!

Cut into keto pancakes showing a fluffy texture
(The Fluffiest!) Dairy Free & Keto Pancakes
A stack of keto pancakes with sugar free syrup and strawberry slices

(The Fluffiest!) Keto Pancakes

Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free pancakes, keto pancakes, low carb pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 15 minutes
Servings: 5 pancakes
Calories: 79 kcal

We're talking extra fluffy, absolutely delicious and easy-peasy keto pancakes! An ideal breakfast treat with only 15 minutes active time and just 1g net carb a pop.

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Ingredients

Instructions

  1. Mix fat-reduced almond flour, almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.

  2. Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.

  3. Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.

Recipe Notes

*With this recipe I’m introducing a new flour for you guys: fat-reduced almond flour! I originally recommended Sukrin, but you guys have had them sold out for months… and so thanks to you I tried Barney’s Butter Powder Almond Butter, which is in essence the same thing!

Want more deets?! Read up on it in 'The Flours' section of the post. 

**For the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.

Nutrition Facts
(The Fluffiest!) Keto Pancakes
Amount Per Serving (1 pancake)
Calories 79 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1.5g8%
Cholesterol 70mg23%
Sodium 175mg7%
Potassium 24mg1%
Carbohydrates 2.5g1%
Fiber 1.5g6%
Sugar 0.6g1%
Protein 6g12%
Vitamin A 100IU2%
Calcium 23mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

159 comments

  1. Jae says:

    I have tried a number of Keto pancake recipes and even purchased Keto pancake mix – this recipe makes the best pancakes! The closest to “normal” pancakes I’ve ever had. Thank you for this recipe.

    I did alter the recipe slightly. I used refined Almond flour and did not use the reduced fat almond flour. Also, I sprinkled cinnamon into the flour mixture. And I used grass-fed whole milk rather than almond milk.

  2. Daphne says:

    Hi Paola… Thank you for all you do! I’m new here and wondering if I can use this exact recipe for waffles… I have a Cuisinart Belgian waffle maker and wondering if it would work in it.

  3. Sarah says:

    These are the best keto pancakes I’ve tried so far! The texture is so great and the flavour is really nice. I’ve tried lots of different recipes and they are always flat and have a nutty texture, but these actually taste like pancakes. Amazing, thanks!

  4. Misty says:

    This morning I made mini waffles with this recipe. I also used soy milk , almond extract and coconut oil. I put stevia dark chocolate chips in them too! I was extremely impressed with how they turned out!!

  5. Tatyana Bolotov says:

    Those are truly the best,the fluffiest keto pancakes I ever had! My kids love them too. The only thing,next time I would add a bit more sweetner and possibly less salt! Thank you so much for your hard work, keep those yummies coming!♡♡

  6. Maryse says:

    LOVE IT!! This is my go-to pancake recipe, it’s perfect for one person. Today I did something different, I made it in the blender; game-changer!!
    I used regular superfine almond flour, avocado oil instead of butter ( but I cook them in butter), and coconut milk (I didn’t have almond milk). It turned out great, I will always make them in the blender from now on.

    • laurie says:

      Maryse, so does that mean you didn’t use the reduced fat almond powder, and just went super fine almond flour all the way, and used the blender? Mine were dry. I had to use PB powder instead of almond powder bc I didn’t have it on hand. Wasn’t sure if that was the reason why.

  7. Nancy says:

    40 g, 10 g are you talking grams??? As someone new to this I have no idea how to create this / measure this recipe so I’m moving on as much as I wanted to try this. 🙁

  8. Alex says:

    Paola, is it possible to use peanut butter powder instead of the Barney Powdered Almond Butter?

    Planning to make these, but I wanted to be sure since I’ve read the mixed reviews about the powdered almond butter.

    • Hi Alex! Definitely! I believe this is mentioned in the notes of the recipe too. I also know the reviews for the almond butter powder aren’t great on amazon, but we’re baking with it not eating it as ‘almond butter’ (which I can indeed confirm is terrible lol!) 😉 xo!

  9. Lorna says:

    These were so so good! Fluffy , tasty and the best I have tried so far. I’ve tried about 3 different keto pancake recipes. I didn’t have the special almond flour, I just used the almond flour I had and I used sour cream instead of the milk or half and half.

    • Carol says:

      I was just wondering what would happen if I used regular almond flour. It seems like my pantry is overflowing with special keto ingredients these days! Thanks for leaving your review!

  10. Karen Olayo says:

    Also, thinking of turning these pancakes into Mexican street gorditas–the sweet ones! They are one of my weaknesses when in Mexico… I think this recipe could work maybe! Thanks a bunch!

  11. Karen olayo says:

    Any possibility these could be worked into a pizza crust possibly? I so enjoyed these perfectly fluffy pancakes. I feel as though this flour option might form out better pizza crust than ALL the crust options out there. I miss pizza and I’ve tried nearly every recipe and none really hit the spot. Not sure how to go about it…

  12. Olga says:

    Amazing!! Even better then regular flour pancakes! I didn’t have that fat reduced almond flour so used the regular one plus one more table spoon. And only 1 table spoon of coconut cream. Thank you Paola ! Almost 2 months on Keto and my firs “carb” feeling substituted in the mouth! Missed that so much 😍😍 btw ur bread is in the oven 💕

  13. Patty says:

    Hi Paola, after a year of being Keto, rarely do I ever check other websites for recipes. Yours are the best and your attention to details/tips just AWESOME!!! Gracias. I made these pancakes and they are the best I have ever had. All other recipes have either too many eggs or cream cheese which I do not like. The flavor and consistency were right on point. As info, I used Costco Kirkland almond flour 80 grams as another reviewer suggested (twice the amount of your recipe) and 2 tbsp of coconut flour. I ended up using 6 tbsp unsweetened vanilla almond milk to get the consistency I liked. These were so good, the texture so similar to a regular pancake such as Kodiak (which I used prior to Keto). Thank you so SO much! So happy to have made this. Will definitely be making them from now on.

  14. Kate says:

    Fyi, I found another brand of defatted powdered almond flour at Wegman’s. It is PB&ME and the only ingredient is almonds. It says right on the front “no sugar added.” I haven’t gotten around to making this recipe but will soon.

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