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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.

120 comments

  1. Suse says:

    Has anybody found Powdered Almond butter in Australia? Amazon have none in stock. Im going to try them with regular almond flour as many of you have done!

    • Cass says:

      Nope. Doesn’t seem to exist here (like allulose 😠). Given that de-fatted almonf flour is a waste product of the almond oil industry, it should bluddy well be cheap

  2. Brian says:

    Very good recipe base. I was cooking for company, so I had to triple the recipe. The special flour specified is unavailable to me, so I used Costco’s excellent and budget-friendly Kirkland Blanched Almond flour. My sweetener was Lakanto’s Golden monk fruit sweetener.

    As usual with Gnom-gnom baking recipes, I had to adjust for sea-level elevation and high humidity. The batter was quite thin, so I sprinkled in about 1/4 cup coconut flour (remember: I tripled the recipe. For a regular recipe, the amount would be about a tablespoon) and let it sit an additional ten minutes to absorb. I added the blueberries evenly AFTER the cakes hit the griddle, to prevent “clumps” of berry. The slower cooking time allows you to put whatever fillings you want in each cake, while they’re cooking- no need to add fruit, nuts, or chocolate chips to the batter.

    What a surprise! Everyone, was delighted with the flavor, even the non-keto folks. We served them with fresh butter and Lakanto Maple Syrup (monk fruit product). We didn’t miss a carb! Delicious.

    Thanks!

    • My dear Brian, please keep in mind that you have FULL credit for the pancake recipe you made! Since you switched out all the ingredients and did your own thing, you’re the proud creator of a brand new keto pancake recipe! Congrats and xo!!

  3. Stephanie says:

    Far and away the best low carb pancakes I’ve ever made.

    I used the Barney Butter powdered almond butter for the defatted almond flour and it worked perfectly.

    Fantastic. Will be making again.

  4. Jenn BG says:

    Wowie! I made these this morning and they were delicious! Much better texture and flavor than typical almond flour pancakes, and so much closer to the real thing than I expected. My non-keto hubby approved! These are going to be part of our regular Sunday breakfast rotation from now on. Thank you!

  5. Dee Gee says:

    Thanks once again! And my non-LC hubby really likes them too. I’m sending my diabetic dad the defatted almond flour so he can enjoy them too.

  6. Lisa says:

    Holy smokes are these fantastic. Light, airy, and very filling too! Made with exact ingredients several times and lately have also used a combo of both defatted peanut flour and defatted almond flour since the defatted almond flour is a bit pricey. Those are sitting in the freezer for a quick breakfast so have not tried. I’m sure they will be equally delicious! Keep the recipes comin…..

  7. Victoria says:

    I am not DF, could I use buttermilk versus sour cream? I have some on hand and would like to try these tomorrow morning. Thanks!

    • By DF do you mean dairy free Victoria? Keep in mind that sour cream is also dairy, but I suggest it because the carb count of buttermilk is a bit higher (though still fine if it fits you macros!) xo!

      • Victoria says:

        Yes i meant dairy free, I was wondering why I would use sour cream versus buttermilk, now I understand, thank you!

  8. Crystal Pryor says:

    Being Celiac I am now allergic to xantham gum. I notice most all of your recipes call for this. Is there an alternative?

  9. Jennifer says:

    O M goodness… How are these so much better than every other keto pancake recipe out there? I didn’t even use the special almond flour, just what I had on hand, and they were by far the best ever and totally amazing!! Even the kids love them and said they were as good as mawmaw’s. We went blueberry picking earlier in the week and came home with 2 gallons, so this was a great way to enjoy some of that deliciousness. Thank you so much, I am a gnom-gnom fan for life!!

    • Jennifer may I ask how much almond flour you used? Same amount or did you double it? A few of you have reported back with the same…. and I just don’t love them with the regular flour so I want to know what you guys are doing to recommend to more peeps! xo!

  10. Lisa Rydning says:

    Amazing! Didn’t buy low calorie almond flour just used regular. I did add the blueberries in too. This is the “best”! I can’t wait to make them for my husband.

  11. Shay says:

    Holy cow. These were great. I had PB2 that I wasn’t using so I made them using that, and added too much milk at first so to thicken it back up, I threw in a heaping tablespoon of oat fibre. Since they were going to taste like peanut butter, I threw in a handful of sugar free chocolate chips for chocolate chip PB pancakes! They turned out amazing and puffed up so much. I can’t wait to have them for breakfast tomorrow! I will definitely try them with just almond flour next time!

  12. Jennifer Hoang says:

    I’m so blown away by this recipe. It’s quick, simple and perfectly authentic in texture and taste. This website is just brilliant. Well done, Paola!! ❤️

  13. Kathi says:

    I made these today for an afternoon brunch. They turned out well. I didn’t have the recommended fat-reduced flour, so I used regular almond flour. They were so good! Didn’t miss flour pancakes at all!

  14. Brandi says:

    I do not have the reduced fat almond flour so I made these with double the amount of regular almond flour and 2 tbs of coconut flour. Also, sour cream in stead of almond milk. They were the BEST keto pancakes I’ve ever tried, and I have tried a lot! I credit this website to keeping me on track on my keto journey. Thank you so much, Paola! And I can’t wait to try these with the reduced fat almond flour!!!

  15. Kathi says:

    Paola, you’ve done it again. These are the best keto pancakes ever! I ordered the defatted almond flour the day you posted the recipe and Amazon was already warning “only 6 remaining”. Glad I sprung for the pricey flour. I used 2T of sour cream and 3 or 4 of almond milk. As an aside, I want to thank you for providing weights for your recipe ingredients. I hate having to measure with cups and spoons, which are less precise and which result in more things to clean. You save me the step of having to convert measurements into grams.

  16. JaNyce says:

    Obviously this is a well loved flour. I’ve tried every link that offered reduced fat almond flour and they are all out. Guess I’ll just have to stick to peanut pancakes for now.

  17. Pan says:

    Hello Paola! I’ve been reviewing your awesome recipes on your website and this is the first one I tried. I used Organic PB Fit peanut butter powder, as I have this big tub from Costco that I’ve been trying to use up. I initially only added two tbsp of almond milk, as I thought the batter was getting too runny. I let it rest for 10 minutes and it really thickened up, and the consistency was somewhat sticky, egg-white like. Is that because of the xanthan gum? I used that batter to cook up two. While I was waiting, I added two more tbsp of almond milk to thin out the batter a bit. When I flipped the first two, to my delight, they started to puff up nicely and look exactly like your photos! Sadly, my remaining batter turned out too thin and the rest of my pancakes were flat. I ate the first two, which had a slight but pleasant peanut flavor. I’d totally eat them again. My pups enjoyed the remaining three! I’m going to try this recipe again so that I can perfect it. Thanks so much for all your work! Next up, your tortilla recipe! XOXO

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