Home » breakfast » (The Fluffiest!) Keto Lupin Pancakes 🥞

(The Fluffiest!) Keto Lupin Pancakes 🥞

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

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.
4.91 from 62 votes
Prep Time 5 mins
Cook Time 10 mins
Resting Time 15 mins
Total Time 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 5 pancakes
Calories 79 kcal

Ingredients
 
 

Serving suggestions

Instructions
 

  • Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
  • 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.
  • 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.

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

Serving: 1pancake | Calories: 79kcal | Carbohydrates: 2.5g | Protein: 6g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 24mg | Fiber: 1.5g | Sugar: 0.6g | Vitamin A: 100IU | Calcium: 23mg | Iron: 0.4mg
Keyword dairy free pancakes, keto pancakes, low carb pancakes
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

238 comments

  1. C Jones says:

    I’ve made these three times now, so I can definitively say they are the BEST! They really are fluffy (make sure you let the batter rest for a good 10 to 15 minutes). Best of all, they are truly delicious and the non-carb watchers in my family say this is better than regular flour pancakes. I use the allulose syrup you recommended and don’t feel like I’m losing out on anything. I’m so happy I can eat pancakes again! Thank you so much.

  2. Jenna says:

    I tried these pancakes but I substitute egg for flax seed egg substitute, but I didn’t get the desired results. I had problems flipping and the inside was still runny. I’m vegetarian. I don’t use eggs.

  3. KetoEater1818 says:

    5 stars
    Simply the best Keto pancake and lives up to the FLUFFIEST pancake. My family and I can’t thank you enough for this recipe. We were skeptical when we looked at the batter but it truly cooked up to be the BEST keto pancake we have ever made. The texture is nice and fluffy. And the pancake is nice and filling. Keep up the great work!

  4. Sandy says:

    5 stars
    These were so yummy! They tasted like true pancakes which I haven’t had in years. They were fluffy when cooking and deflated when I took them off the heat. After tasting them the deflation didn’t matter to me at all.
    I bought the Barney powdered almond butter just for this recipe and am now looking up other recipes to use it for baking and am not finding much out there. Can you come up with more baking recipes using it? I would LOVE that. Thanks for all your recipes.

  5. Haley says:

    I was actually shocked by how good these were!! I shouldn’t have bee because literally all of your recipes are *chef’s kiss* but WOW. The difference between these and the pancakes from the keto pancake mixes they sell in stores is unbelievable. Even my father (who is notoriously difficult to please) thought these were excellent. Thank you so much!!

  6. Dawn says:

    5 stars
    Fantastic!!!!! Absolutely zero need to make flour-based ones. They were delicious. No way in the world I was going to get 5 out of that batter. No matter; I’ll just make a bigger batch next time. I also took your recommendation for the Allulose syrup – perfect.

  7. Kathy Cooke says:

    5 stars
    Delicious! Fluffy? Boy we’re these the fluffiest pancakes I’ve ever seen! Hooray for lupin flour! I tripled the recipe and got eight, 4-5” diameter pancakes a little over 1/3” thick. So I was glad I tripled it. Served with sugar-free maple syrup and popped a few blueberries in each pancake before flipping them. Augmented with some homemade, maple-sage breakfast sausage. Primo!

  8. Nancy says:

    ASTOUNDINGLY FANTASTIC!!! How can I use the Barney’s (in what proportions) with regular almond flour in your other recipes? I’m keto, but need to watch the calories too. This would allow so much more flex on portion sizes.

  9. Adriana Gutierrez says:

    Has anybody used this batter for waffles? I womder how they compare to the Light ‘n Fluffy Waffles recipe from March 2019?

  10. Adriana Gutierrez says:

    Whoops! Forgot to add the liquid, but they were still fluffy, just not spread out. I could however, taste the baking powder. Don’t know if adding the liquid will help…

  11. Renae King says:

    5 stars
    Thank you for this amazing recipe, Paola! These are the best pancakes and they have changed our breakfast game. I would love more recipes using Lupin flour as we love its smooth texture. Have a great day!

  12. Deborah says:

    5 stars
    I am so sooooo glad someone is finally using lupin flour. I have been using it for about a year now and love it. To me it behaves a lot like coconut flour….and if you sub it for 50% of the coconut flour in most recipes the slighly strong lupin flour balances out the slightly sweet tast of the coconut flour….and Bingo….perfection!

    Can’t wait to try these…..they have my name written all over them.

    And ditto for the Allulose Maple syrup. Love it. It is a bit on the thin side but the flavor is spot on. Have been using it for about 6 months and love love love it.

    Thanks Paola!

  13. Matt says:

    4 stars
    This were pretty damn good. First go with Lupin flour. Definitely helps the texture. I’ll be tweaking some flavorings in the future, but nice job.

    For those of us counting macros…

    Per 1oz of pancake:

    56 calories
    3g protein
    4g fat
    2g fiber
    8g total carbs
    0g net carbs (from the sugar alcohol)

    I had to add some extra allulose to kill the bitter of lupin flour. CarbManager doesn’t do allulose well, so i put it in as monk fruit/erythritol. I think that’s how the net carb got thrown off. I had 6.5oz of pancakes as a serving and ended up with 2 net carbs. My guess is it’s a bit higher than that, so I cheated up a bit for macro counting.

    YMMV.

  14. Patti says:

    Love these! I had lupin flour in my pantry with only one recipe that called for it- now I happily make these!! Wondering if you have any other lupin recipes to share?

  15. Merry says:

    Can these pancakes be frozen after cooking? Or could I keep the mix refrigerated, and make some up the next day. I am cooking for one, so 5 pancakes would be too many in one go! Thank You

    • Ally says:

      Hi Merry, yes to both I tried this and like you I’m cooking just for me! 2 is all I can manage in one sitting! This mix refrigerated fine, I just whisked it up again before cooking. The frozen pre cooked ones I half thawed ( can be partially defrosted in microwave 2 pancakes for 20-30 secs max. Depending g on your microwave – you might have to trial/error this ) don’t thaw overnight as I found them a bit too soggy to cook. But half thawed and then reheat in the pan and they’re perfect! Good luck! Cheers, Ally

    • rebecca says:

      I have made a batch, and kept them in the refrigerator for a couple of days, reheating them by popping them in the toaster, and they came out fine. I haven’t tried freezing them, but “normal” (flour based) always freeze pretty well, and these actually have a really similar texture when made, so I’m sure they would also be fine frozen, and reheated in a toaster.

  16. Kara says:

    5 stars
    These are AWESOME!! They look, taste, and have the texture of “wheat” pancakes! It’s absolutely INCREDIBLE!! I made a double batch and added 1 cup blueberries. I use Whole Earth monk/stevia/erythritol blend, and 3 tsp or 1 tbsp was perfect for the double batch. I also bought both lupin AND reduced fat almond flour (Barneys). I did half of each flour just in case the lupin was bitter, but I couldn’t detect any bitterness at all. Next I’ll try the lupin on its own. Thank you so much for bringing pancakes back into my life!

    • Susan says:

      5 stars
      Just made these and like everything else on your site they we’re amazing. Look odd in the pan and tricky to flip but worth it and you literally can’t tell when you eat them they are not loaded with carbs, they are melt in the mouth fluffy. Thank you! PS I’m in Australia and I used “Lupins for Life” Lupin flour from Foodland – not bitter at all, perfect.

  17. SharonGN says:

    5 stars
    Paola, Thank you! My daughter has been looking for a good pancake/waffle recipe for ever so I’m going to share with her.

  18. Becky Rae says:

    Will the pancakes turn out ok if I go ahead and use peanut flour instead of almond? My daughter and I are both allergic to tree nuts, but she can eat peanuts.

    She is also allergic to egg, so keto cooking is a challenge unless i cook 2 different meals, which is really unrealistic because it is just the two of us. Thank you for posting egg free options!!

  19. Annette says:

    5 stars
    Hi Paola

    I just recently came across your page and have been seriously missing out!! These are the best keto pancakes I’ve had in the last two years I’ve been doing keto!! Even my extremely picky, hard to please, husband liked them!!! I mistakenly used 2 tablespoons melted butter instead of 2 teaspoons but they came out just fine!! Thanks for the great recipes! I’m a new, regular follower! Can’t wait to make more of your recipes!

    • Tara Calestani says:

      Hello Annette was wondering when you made them what flour did you use, I am a little confused on them are you just using 1 flour in the recipe? Are the other alternatives? Just unclear for me. Thanks in advance for the assist! Tara

  20. Karen says:

    Is the nutrition info for the Lupin flour? If so, do you have the info using the Barneys? I love both but the Barneys is over the top fluffy and delicious!!

  21. Claire Ed says:

    Hi Paola,
    Thank you so much for posting this recipe. I haven’t tried it yet because I’m based in the UK and can’t hold of any of the specific flour brands that you recommend.
    Have you tried any other lupin flour brands that work just as well that are available, or is it best to just go with a low fat almond flour?
    Thank you so much, your recipes are honestly amazing and the best Keto food on the planet! (and I’ve tried a lot)
    Claire

  22. Stef says:

    These taste very good but it makes no difference when you cant eat them. They burn before they ever cook, so you have to either eat raw pancakes or burn the ever living out of them, REGARDLESS of the heat. But again, that doesnt make a difference because there is literally no structural integrity and they IMMEDIATELY fall apart. I followed this recipe to the gram and I dont know how any of you could possibly cook these. So disappointed that I wasted ingredients and time on this. Also, the ads on this website really make it hard to read, especially the ones that play videos that you cant close. Everything about thos made me mad.

    • Carol says:

      I use the mini Dash pancake maker for these and other pancakes. They all turn out perfect. This is a great recipe. Fluffy, fluffy, and holds up well when forking them. They are my favorite. Buy the machine and give them another try.

  23. Pebbles Worthington says:

    5 stars
    I follow you and make a LOT of your recipes. They never disappoint. These pancakes are so amazing! They are absolutely on point and I cannot even believe how long it took me to get busy and whip them up, They are easy, quick, and delicious! I added blueberries that were fixing to go bad and they just pushed this recipe over the top. Thanks for all you do!

  24. Galit says:

    5 stars
    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.

  25. Miranda Mays says:

    5 stars
    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 $$$.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.