Keto Pancakes
3
servings5
minutes10
minutes480
kcal16
grams6
grams35
grams31
gramsThis is a recipe I collaborated on with one of my YouTube followers, Aaron Bailey. It took us quite a few iterations on this recipe to get something that was thick and moist without being heavy. We also spent a lot of time playing with the ingredients to get something that tasted like a REAL pancake. You’ll be able to feed these to a non-keto person and they won’t know the difference.
Ingredients
- Dry Ingredients
1 cup almond flour (108g)
1 TB oat fiber (6g)
1 TB coconut flour (8g)
1 TB collagen peptide powder (6g)
.25 cup unflavored whey protein isolate (16g)
1 tsp baking powder
.5 TB guar gum
.25 tsp fine sea salt
1.5 TB sweetener (I prefer BochaSweet) (21g)
- Wet Ingredients
2 large eggs (at room temp)
2 TB avocado oil or ghee (30ml)
.25 cup full fat sour cream (67g)
.5 cup almond milk (or other nut milk) (118ml)
.5 TB vanilla extract
Directions
- In a medium size mixing bowl, whisk together the dry ingredients.
- In a separate bowl (I used a 4 cup Pyrex measuring cup), beat the eggs, then whisk in the remaining wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine. Set aside for 5-10 minutes as you bring a griddle up to 350F (177C)
- Pour or scoop the batter onto the griddle. I find that a #12 disher / ice cream scoop will give you six pancakes, each consisting of 1/4 cup of batter.
- Allow to cook on the first side until the edges start to appear dry (roughly 4 minutes) then flip and cook an additional 4 minutes.
Recipe Video
Notes
- Nutritional information is based on 2 pancakes.
- I strongly recommend using BochaSweet as your sweetener for this recipe. I’ve tried others and found the flavor lacking.
These look great! It would be great if sometime you could do a video discussing the behavior of various protein powders…isolate vs. concentrate vs. blends, and whey vs. egg protein. These powders are so expensive and I end up with big tubs of them just sitting in the pantry for years. It”s hard to justify buying yet another type of protein powder. So yes, I will be making a substitution–Quest protein powder which is only 60% isolate–and hoping for the best.
Hey Steve! Thanks for the recipe, just wanted to let you know you have a typo in instruction number 3, you have whist instead of whisk*. Thanks again for all your hard work.
Thanks for the catch. I’ll get that fixed.
GM, Steve…..
I’m in Albuquerque and decided to try your Keto pancakes. Wowser!! They are absolutely fantastic. I tried Carbquick and other brands but nothing like you and Aaron’s receipe. I had to go out and get a couple ingredients this morning. Great job! Thank you..
Dick G
Recipe says 3 servings, and I’m assuming the carb count listed is per serving – just out of curiosity, how many pancakes end up being in a serving – or alternatively, how many pancakes does the whole batch make (obviously it depends on how big you make them, but using the size in your pic)?
Thanks…
Sorry – just saw that you mentioned serving is two pancakes, so that would make the total 6. My bad.
Yes, these have a few more ingredients and are a little more involved than most other basic keto pancakes, but boy are they worth it! I made a single batch at the weekend, ate one serving and froze the others. I did do them in the dash mini griddle, but they came out perfectly. I flipped them once they were cooked enough to do without breaking, and both sides were lovely golden brown. I had a second portion this morning (Thursday), and they are just as good from frozen. I nuked them in the microwave for 75 secs from partially thawed. I don’t have a toaster. Awesome recipe.
Thanks for let us know you can freeze them. I am the o my one at house doing keto and hate to waste ingredients.
I found the whey isolate powder and the collagen at bulk barn so I could buy a small amount for just a few dollars.
Good morning Steve,
Have a smile on my face from my breakfast of yours and Aaron’s pancakes.
1) I got 15 four inch round pancakes out of a doubled recipe. (Yay!)
2) As with many Keto baked goods texture and taste are always compromised in some way. We get used to the differences. After five years Keto I am rarely thrilled with baked goods (I love fathead for pizza because no matter how much flavorings I add it always tastes like mozzarella cheese to me.)
These pancakes are delicate compared to wheat based, but the lightness is a good thing!
The taste though. The taste! Reminiscent of Bob Evans wheat based pancakes. Well done, sir!
3) I don’t know how others made their wheat based pancakes, but this list of ingredients is not any longer than my homemade pre-Keto pancake mix. I also understand why each ingredient is necessary to achieve the texture, taste and ability to be griddled. (Guar gum FTW)
4) My non-Keto DH is on his third pancake. Nothing more needs to be said.
Thank you
I have tried 3 times to duplicate this recipe without success. From the get go the batter is no where as liquid as shown in the video. I used all fresh ingredients and followed the recipe meticulously but my pancakes don’t even rise. They are flat and mushy. I can’t identify the problem. Have you had any such issues trying this?
Hello Mike,
Sorry you’re having trouble with this one. My suggestion would be to eliminate the coconut flour all together and add 1 tsp of baking soda on top of the baking powder. While trying to perfect this recipe, that was a version that I really enjoyed. Please let me know if it works for you and I’m really sorry you wasted all that time and resources. I know that frustrating feeling.
Thanks, Aaron!
I also forgot to mention that I would also try throwing all the ingredients in a blender and blend for at least 1 minute. I found that it works a lot of air into the batter leading to a lighter badder and pancake.
Unfortunately I am having the exact same experience. The “batter” smells and tastes wonderful but has a consistency closer to soft cookie dough. Impossible to spread thin enough for a pancake. Experimented with adding some more liquid which resulted in a batter that stuck to the griddle and wouldn’t get done in the middle. I may regroup and try again someday but uncertain what to try. I can’t imagine eliminating coconut flour gets me where I need to be. Maybe I’ll stick to my beloved chaffles.
Is there a good substitution for the collagen peptide powder?
You could just leave it out. The pancakes won’t be as fluffy or as moist, though.
Then I need to pick some up! LOL
You don’t need to get the Perfect Keto brand. The vital proteins brand is quite a bit cheaper (especially at Costco). If you do want to get some Perfect Keto brand, I’d recommend holding off a couple of weeks. I’d be shocked if they didn’t have a huge sale for Labor Day.
Well, there ya have it! Thanks Steve!
I’ve been keto consistently about 6 years, but first dabbled with Atkins and low carb way back in the mid 90’s and was on it for quite some time back then. You can imagine all the pancake recipes I’ve tried over the years. I can say with 100% certainty you’ve found the holy grail of keto pancakes! Bravo! These are The Winner!
Watched your pancake follow up video this week. After spending longer last weekend to prepare your pancake recipe than I would normally to make an entire dinner, I was less than enthused. But – my husband LOVED both the taste and the texture of the pancakes! So I thought they might work if I made a mix of the dry ingredients ahead (I do that with mug cake). Also thanks for confirming they freeze well. You haven’t said if your bulk mix needs to be stored in the fridge or not.
I don’t store the bulk mix in the fridge.
These were terrific, thanks for another winner!
Thanks for the recipe. I’m going to try to substiture Hemp seed for the Whey powder and psyllum for the oat fiber. Has anyone else tried either of these?
Aaron and I worked on this recipe a lot to hone it to where it is. Any substitution you make is at your own risk.
Would whey protein concentrate be OK as a sub for the isolate?
I’m afraid I don’t know. We’ll see if anyone else chimes in. In the meanwhile, you could always try making a half batch and minimize the risk/waste if it doesn’t turn out.
Is there a vegetarian or vegan replacement you could recommend for collagen peptide and whey protein. I found a vegan alternative for collagen peptide on amazon but I’m not sure if that is suitable for this recipe. Also in addition to that would you say a soy based protein isolate would be a suitable alternative?
I’m sorry, I can’t help you much on that as I haven’t tried any vegan options in this recipe.
Hi Steve, Aaron
I had the exact same issue as Mike – I followed the exact recipe but the batter was so stiff that there was no way to spread it out properly. The pancakes came out half cooked and soggy. I used Xanthan gum instead of guar gum [assuming I could sub it 1 for 1?] But wondering if the quantity needs to be reduced. Second time I tried with the blender and it was even worse. It was very frustrating especially when others seem to have gotten great results? Can you please give suggestions? thanks
Xanthan gum is probably not a suitable substitute for guar gun in this recipe. If you insist on using xanthan gum, I’d cut the amount by 50% and see how that works out.
Worked well with 0.5 teaspoon of Xanthan gum
Good to know. Thanks.
I made per recipe except I didn’t have nut milk, so used regular full-fat cow’s milk. Consistency was a little thick but I could spread it ok in the dash mini. Better if I cooked for a full 5 minutes. My husband (not keto) said they tasted like regular pancakes. I thought they were ok but there was something about the texture in my mouth I wasn’t crazy about. May have to experiment some. Thank you so much for all the work you put into working these recipes out!