Keto Pancakes Recipe

This fluffy keto pancakes recipe is easy to make, great for meal prep, and a delicious way to start the day.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Servings servings

Calories 252kcal

Author Faith

Add the almond flour, coconut flour, golden flaxseed meal, baking soda, xanthan gum, salt, and monkfruit/allulose blend to a medium bowl. Whisk to combine.
Add the melted butter, egg, buttermilk, and vanilla extract, and stir to combine.
Let the batter rest for 5 minutes (it will thicken).
Meanwhile, heat a nonstick skillet over medium heat. Once hot, brush a little coconut oil inside, and then use a 1/4-cup measuring spoon to scoop the batter into the hot skillet. Repeat if you can fit more pancakes in the same skillet. Once you scoop the batter into the skillet, turn the heat down to medium-low, place a piece of foil on top, and cook until golden on the first side, about 60 to 70 seconds.
Use a thin metal spatula to flip the pancake(s) and cook until golden on the second side, about 15 to 20 seconds.
Transfer the pancake(s) to a plate and cook the remaining batter the same way (you should get about 7 pancakes if you measure 1/4 cup of batter for each pancake).
Serve with any toppings you like.

Recipe Yield and Serving Size: This recipe makes 7 pancakes if you measure 1/4 cup of batter per pancake (as shown in the pictures). It makes 2 servings, and each serving size is 3.5 pancakes.
Storage: Store leftover keto pancakes in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months.

There are a few different ways you can reheat these pancakes:

Microwave: Place the pancakes in a single layer on a microwave-safe plate and place a slightly damp paper towel on top. Microwave in 30-second intervals until warm, flipping the pancakes over between intervals.
Stovetop: Preheat a nonstick skillet over medium heat. Add the pancakes, cover with a piece of foil, and heat until warm, flipping once. This only takes a couple minutes.
Oven: If you’re reheating a bunch of pancakes at once, you can use the oven. Preheat the oven to 350F, place the pancakes on a baking tray, sprinkle a tiny bit of water on the pancakes (just wet your fingers and flick the water onto the pancakes a couple times), cover with foil, and heat until warm, about 8 minutes.