(The Fluffiest!) Keto Pancakes ? gluten free & dairy free

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

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

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

INGREDIENTS

  • 40 g lupin flour fat-reduced almond flour or peanut flour* see notes!
  • 10 g almond flour
  • 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons melted butter coconut oil or ghee
  • 1/2 teaspoon vanilla extract
  • 4-6 tablespoons unsweetened almond milk **

SERVING SUGGESTIONS

  • our (15-min!) keto caramel
  • (allulose) ‘maple syrup’ this stuff is the best (trust me!)

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.

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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