Light and Fluffy Low Carb Pancakes – my new go-to pancake recipe

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

Even though I developed a pretty good pancake recipe a year ago (posted here), I found myself wanting pancakes that were light and fluffy like my old flour-based ones. I also wanted to make some that didn’t have xanthan gum in them (as it caused one of my family members unpleasant GI issues).

I decided to play around with my original recipe but this time, I added just a touch of coconut flour to the almond flour, and just a bit more egg. These pancakes came out amazing — so good in fact, that I made chocolate chip pancakes with the same recipe, the next morning. This recipe is for both!


Light, and Fluffy Low Carb Pancakes

(makes 12 x 3″ diameter pancakes)


1  1/4 cups almond flour
1/8 cup coconut flour
2 tsp baking powder
1 tsp Swerve® sugar replacement, granulated
1/4 tsp salt

(Optional: 40 g – 85% dark chocolate, finely chopped)

5 large eggs
1 1/2 tsp real vanilla extract (I used homemade)
1/3 cup whole milk (I used goat’s milk because that’s what I have)
1/4 cup light olive oil


  1. In a medium sized bowl, put the almond and coconut flour, baking powder, , Swerve® and salt.
  2. In a smaller bowl, beat the eggs, add the milk and real vanilla extract, add oil and mix well.
  3. preheat cast iron pan to medium and while heating, mix the wet ingredients and fold into the dry ingredients.
  4. If using, toss chocolate chunks into batter and mix well.
  5. When the fry pan is hot, melt some of the butter and make 3 pancakes per pan (each 3″ in diameter)
  6.  Cover pan for a minute or two to enable pancakes to rise well and to cook inside. They will start to look a little dry around the edges.
  7. When the edges of the pancakes loose their wet look, lift off cover and gently flip each of them over and re-cover the pan until the second side finishes cooking. (I press the middle with a clean finger to see if they spring back)


Macros (for 2 pancakes – without chocolate chips)

Carbs: 3 g (net) / 6 g total
Fat: 23 g
Protein: 9 g

If you would like to know how this recipe and some of my other recipes on this website can be included into a low-carb Meal Plan designed for you, I’d be glad to help.

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