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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 (this allulose maple syrup is def my current favorite).

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) with our buttercream frosting!

The Flours

With this recipe I’m introducing a couple new flours for you guys: lupin flour (this is the only brand I recommend*) or 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!

*Lupin flour will give you the absolute fluffiest keto pancakes ever (!!). Just note that not all brands are equal here (at all!), and many have a lingering bitter aftertaste. So pretty please stick to the recommended brand for best results!

The big plus about lupin?! It’s a great prebiotic fiber, that just so happens to be suuuper low carb and high in protein. i.e. a total keto win you guys! 

Now, let’s talk 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)!

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)!

Note: lot of you have asked in the comments “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?!). 

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 under 1g net carb a pop.

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Ingredients

Serving suggestions

Instructions

  1. Mix lupin flour (or 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

*The Flours

  • With this recipe I'm introducing a couple new flours for you guys: lupin flour (this is the only brand I recommend) or 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!
  • Lupin flour will give you the absolute fluffiest keto pancakes ever (!!). Just note that not all brands are equal here (at all!), and many have a lingering bitter aftertaste. So pretty please stick to the recommended brand for best results!
  • The big plus about lupin?! It's a great prebiotic fiber, that just so happens to be suuuper low carb and high in protein. i.e. a total keto win you guys! 
  • Now, let's talk 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)!

**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.

197 comments

  1. Galit says:

    WOW!
    These are simply amazing in taste and texture. My kids happiness is all I care about and when they are happy, I’m happier.
    Thank you so much for sharing this recipe with the world and making so many people happy!!

    I had no maple syrup that is Keto At home so I boiled banana flavored Jordan skinny syrup with cinnamon powder and it was delicious!
    Thanks again.

  2. Miranda Mays says:

    Thank you, thank you! I have been a follower of your website and subscriber to your recipe newsletter for over 2 years! I don’t know why I haven’t tried your pancakes before! They are THE BEST Keto pancakes I have ever tried to make! I love that they are not eggy tasting or coconut tasting. They tasted almost exactly like regular full-carb pancakes!! They were light and fluffy (or fluffier than any other keto pancake recipe I’ve tried, and believe me, I’ve tried about 12 different ones). I did make some adjustments though, because I did not have everything you listed on hand…I used almost 1/3 regular almond flour instead of the lupin flour (I want to try this, but it’s been a bit too expensive for me; maybe soon) and added 2 tablespoons of PB peanut butter powder to equal to 1/3 cup. Then I added the other 2 tablespoons of almond flour. I used 2 tablespoons of heavy whipping cream and 2 tablespoons of water (my eldest son used almost all of my almond milk and won’t own up to it, LOL). Amazing!!! Again, I cannot thank you enough!

    Sincerely,

    Miranda

    P.S. I also love how you put a substitute list of ingredients that we can use if we don’t have the same things on hand that you have for your recipes! You are a life-saver when it comes to my brain, saving time and effort, and of course $$$.

  3. Kelly Greer says:

    I’ve found my go to pancake recipe now!
    Made this with half lupin flower and half peanut butter powder (along with the almond flower) and it was so delish! The peanut flavor went so well topped with berries and yogurt. I used an Allulose/monk fruit blend sweetener in the recipe and a dollop of liquid Allulose in place of syrup. Definitely going to make a huge batch of these and freezing them.
    Thank you!

  4. Pam says:

    I made these tonight (breakfast for supper) and they were a big hit with my husband. They were so fluffy and tasted just like pancakes. The only thing I changed was using allulose for the erythritol, and it was delicious!

    • Carol says:

      The best keto fluffy pancakes yet! I have tried other pancakes and found if they were fluffy, they were also somewhat fragile on a fork. These were flavourful, fluffy and easy to flip. Normally to avoid the flipping problem by using my Dash pancake maker, not this time. I only got 4 pancakes, but they were FULL size pancakes. These are my go to pancakes now! Thanks so much for testing out the expensive lupin flour, I think it’s a good alternative to other flours. I found a very good lupin flour mug bread recipe on youtube that is very good as well.

  5. Victoria says:

    Amazing! I have tried too many different keto/low carb pancake recipes that claimed to be fluffy. Fluffy they were, but fluffy like a dish sponge that is also stiff and dry. My benchmark for good pancakes is fluffy and floppy (they’ve GOT to be tender). This is the first recipe I’ve tried that actually resembles the texture of real carby pancakes, flavor is on point too. Granted I used just straight normal almond flour as I cannot get de-fatted almond flour in my country, regardless they were still the best keto pancakes I’ve ever tried. I’ve even written my first-ever review for them.

  6. Paola says:

    Made these pancakes this morning. They were delicious! I liked that there wasn’t any coconut flour in the the recipe. I topped mine with 1 strawberry, a few black berries and blueberries. No syrup required.
    Even my husband who is anti-keto 🙄 and calls it “hippy food” enjoyed them.

  7. Dee Gee says:

    I love this recipe and have made it countless times. Now I need to make it vegan. Has anyone done this successfully? And if so how? Thanks for y’all help!

  8. Michele says:

    Just made these this morning. I used peanut flour instead of defatted almond flour. The best kept pancakes I’ve tried so far! Light, fluffy, delicious! Thank you for this recipe. Thank you for all your recipes!

  9. John says:

    I’ve tried 5 different Keto pancake recipes, all were flat, sawdusty, grainy and awful. This recipe finally gave me fluffy pancakes no grit. Great job ! Next time I’m going to see if 2 tsp flour, 2 tsps mashed banana, walnuts, swap 2 tbsp milk for 2 tbsp sour cream…. makes a banana bread version slightly less dry. 😁

  10. 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.

    • sarah says:

      These are brilliant, this replicates an American buttermilk type pancake very well. I got hold of the Sukrin flour and added a little more erythritol. They are fluffy and thanks to no coconut flour they brown with no problems
      Thanks again fklks

  11. 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.

  12. 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!

  13. 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!!

  14. 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!♡♡

    • Janine K Johnson says:

      just pour onto the middle and stop an inch or so in from the edge so it doesn’t overflow when you close the waffle maker

  15. 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.

      • Paola says:

        I used all almond flour and they turned out great. I can’t find reduced fat almond flour in my area (Canada).

  16. 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. 🙁

  17. 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!

  18. 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!

  19. 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!

  20. 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…

    • tessa says:

      Hi Karen,
      Quest makes the best keto pizza it’s only 12 net carbs for the whole thing! I usually get mine from wal-mart

  21. 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 💕

  22. 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.

  23. 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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