Fluffy Keto Pancakes with Almond Flour

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

I don’t like to brag, but I’ve been told on many occasions that I make the best keto pancakes, ever. My secret is pretty simple: instead of buttermilk, I “sour” milk using vinegar – I know it sounds odd but some strange chemistry happens which when all the ingredients are mixed with the milk mixture, magical pancakes result. So of course, when I moved to a ketogenic diet, I had to figure out how to recreate my famous pancakes and I did it. These keto pancakes with almond flour and coconut flour are so fluffy and delicious, you can even fool the non-keto members of your family with them!

This truly has been a labor of love. I’ve had many fails in the experimentation process. However I finally achieved the perfect ratios to make low-carb, Keto-friendly pancakes that are light, fluffy and are amazing with a sugar-free syrup (I like the Lakanto or ChocZero versions) or topped with stevia-sweetened homemade whipped cream.

For me, the mix of almond flour and coconut flour result in the best consistency, but you can omit the coconut flour if you don’t have it. Either way, this keto pancake recipe will be one of your keto breakfast go to recipes!

Fluffy Keto Pancakes

I am well-known for making the best pancakes. We have them often in our household because my family loves them and I even make them in my office kitchen for co-workers who crave them. Since going Keto, I've been trying to recreate my fluffy pancakes with many fails. Finally, this comes close and will have you wanting pancakes for breakfast, lunch and dinner!
5 from 1 vote
Course Breakfast
Servings 4 servings
Calories 363 kcal


  • 1/3 cup Unsweetened Almond Milk
  • 1/2 tbsp White Distilled Vinegar
  • 1/4 cup Coconut Flour
  • 1 cup Almond Flour
  • 1 tbsp Erythritol
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 Large Eggs
  • 4 tbsp Melted Butter
  • 2 tsp Vanilla Extract


  • Combine Almond Milk and vinegar in a small bowl and let sit while you prepare the dry ingredients.
    Combine flours, Erythritol, baking powder, baking soda and salt.
    Melt butter and add to ?soured? milk with vanilla extract and then whisk in eggs one at a time until smooth. Pour into dry ingredients and mix until just combined. If the mixture is too thick, add more almond milk one tablespoon at a time until desired consistency is reached.
    On a warmed skillet, cook pancakes in 1/3 cup portions until cooked through.
    Serve with berries, sugar-free syrup or sugar-free whipped cream.


Calories: 363kcalCarbohydrates: 11gProtein: 13gFat: 31gSaturated Fat: 6gCholesterol: 164mgSodium: 787mgPotassium: 61mgFiber: 6gSugar: 2gVitamin A: 738IUCalcium: 180mgIron: 2mg
Keyword pancakes
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