Special Diet - Created Date : 9.10.2019

Healthy Fluffy Low Carb Pancakes

Healthy Fluffy Low Carb Pancakes

Healthy Fluffy Low Carb Pancakes

Extremely thick and fluffy pancakes which are low in carbs and healthy too! These low carb pancakes are loaded with protein (without protein powder!), fiber and with no sugar whatsoever! Naturally gluten free, paleo, keto, low carb and with a tested vegan option!

Keto Almond Flour Pancakes

If you ever give me limp and flat pancakes, I will brandish you in the section where I keep cilantro and parsley. For those of you who know me well, know that I think cilantro and parsley are God’s gift to the naughty.

Back to pancakes.

When it comes to pancakes, I need them to be thick, fluffy and most importantly- Filling. Through multiple pancake experiments (as evidenced in these black forest pancakes, Anzac biscuit pancakes and cinnamon bun pancakes), I’ve come to realise the key to fluffy, thick and filling pancakes are 3 things- My beloved coconut flourand almond flour.

Keto Pancakes with coconut flour

Through much trial and error, I’ve come to find that when paired with coconut flour, almond flour yield a much better result that their whole counterparts.

Back in 2013, I shared this delicious pancake recipe based on an Australian classic cookie- The Anzac biscuit. The base has always been one of my standby recipes to consistent fluffy pancakes. I was keen to see if I could make them completely grain free and paleo friendly by omitting my usual rolled oats.

Not only did they turn out great, they also became that even fluffier and thick! When looking over the ingredients, I realized the final product was ridiculously low in carbs and high in fiber which meant one thing- GO CRAZY ON THE TOPPINGS!

How to make fluffy keto pancakes

These healthy fluffy low carb pancakes are quick, easy and filling and perfect to load on the toppings! They are light, fluffy and extremely thick. They key to the perfect thick and fluffy pancakes (besides the two key ingredients!) is the cooking method!

While it may be a little more time consuming that standard pancakes, the extra couple of minutes and SO worth it- Trust me! These ‘cakes are naturally paleo, gluten free and grain free and for my vegan friends- I’ve tried it with a twist which works out well, albeit a tad on the flat side.

Healthy Fluffy Low Carb Pancakes

Extremely thick and fluffy pancakes which are low in carbs and healthy too! These low carb pancakes are loaded with protein (without protein powder!), fiber and with no sugar whatsoever! Naturally gluten free, paleo, keto, and with a tested vegan option!

Coconut butter vanilla glaze


In a large mixing bowl, add your dry ingredients and set aside.

In two small bowls, separate the egg yolks from the whites.

Add the egg yolks, coconut milk, and liquid stevia to the dry ingredients and mix very well. If the batter is too thin, add extra almond flour. If the batter is too thick, thin it out with a little extra coconut milk.

Whisk the egg whites well, until slight peaks start to form. Slowly fold into the pancake batter and allow to sit to thicken approximately 5 minutes.

Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden. Repeat until all the pancake batter is used up.

Prepare your optional glaze by combining all your ingredients and drizzling over the cooked pancakes.

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205 thoughts on “Healthy Fluffy Low Carb Pancakes”

I haven’t eaten egg whites in about five years but I totally could understand the fluffy component they bring. What do you do with the yolks? Do you just throw them away? That would be my only hang up because I hate waste #poorcollegestudenthabit I love to make flavored syrup by mixing maple syrup with spices or fruit. It’s so easy and takes the pancakes to the next level! ??

Mmmm pancakes. These look awesome. I actually like egg whites. I went through a weird phase for like 3 years where the taste of whole eggs grossed me out and egg whites by themselves were all I could deal with. Probably because they have zero flavor haha. I dress them up with feta cheese and spinach and then they taste pretty good.

Egg whites are a staple of mine in omelets, baking and pancake-making, of course! They taste great and are super high in protein! I do like using whole eggs too, but I just make sure to enjoy them with a runny yolk!

These are so fluffy, and you used coconut flour! ?? I have a similar recipe which I love, but the pancakes are not as fluffy, but still taste great! Anyway, about the cilantro…are your taste buds okay? Lol

I am the worst pancake maker ever because they either a) burn, b) stay flat, c) fall apart, or d) a combination of a,b and c. Though I had some success with the Cinnamon Bun Pancakes so maybe I need to get over my fear of pancake fails.

Favorite topping is your cream cheese frosting hands down. I could spoon it! Like when there’s no cottage cheese at hand ??

This recipe was the biggest fail I have ever made. I’d like the 30 mins of my life back spent hand beating egg whites until stiff peaks formed, only to completely fall a part in the pan, no matter how many times I tried. Like, are those pictures even the same recipe? There is no way.

Hi Cassie! I’m sorry this didn’t work for you- They shouldn’t have fallen apart in the pan and the stiff peaks aren’t even necessary- Seeing as this recipe has been made by multiple with success, I’m not sure where it went wrong for you. Furthermore, you are welcome to check on Instagram at the photos they tagged of the final product- It definitely looks very similar to the one’s pictured here.

Hi Emily! Thanks so much for the feedback- The key with the pancakes is ensuring the batter is thick (but not dry) and cooking on low heat- It’s slightly more time consuming but I promise it’s worth it ??

Curious what you consider low carb? I plugged this into MFP and even without the topping it calculates to 20 carbs! That is why it would be nice if you would post the nutritional info when you post the recipe.

Hi Charla- I focus on the ingredients used- Coconut flour is considered to be a low carb/high fiber flour. Similarly that is why I don’t include nutritional info- If that is something that you are interested in, it’s easy to calculate on myfitnesspal ??

Hi Tammy- Based on my choice of ingredients, it is low carb compared to standard pancakes- Coconut flour is a low carb/high fiber flour and with egg whites, make it a low carb recipe. It’s also single serve. If you need nutritional information, it can easily be calculated using myfitnesspal or similar ??

Hi Kelly! ?? I sure have- I used to prep these in big batches and bring them to university with me! (I think I even posted about it in my archives ha!) I usually make a batch of 4 servings, and freeze each batch (once cooled) in individual freezer bags. the night before, I let it thaw out in the fridge!

Ok, this might sound a little weird, but… Many vegan meringue recipes use chickpea liquid as the base instead of egg whites – and with good results! I think it really could work quite well in this recipe ?? also, cardamom is such an underrated pancake spice!

I tried these twice and first time i got undercooked pancakes even though i left them on till the sides burned about (7mins) and then the second time was a little better but still not great and the flavor was weird? The texture certainly wasn’t fluffy what did i do wrong?

How thick should the batter actually be (with the almond milk or milk of choice) sorry for all of these questions I just want to make them work! they look absolutely amazing! And yeah I think the taste was just coming from the fact that they weren’t actually cooked and were a weird texture. And it only made two pancakes? for 1/4 of a cup each not like in the picture or is that two batches?

HI. I tried to substitute aquafaba, whipped to stiff peaks, but it came out in moist crumbles. No way they were going to hold together. We “stir fried” them and ate them anyway. It’s worth trying again. I think perhaps it made it too wet. Have you actually made them with the “flax egg”? I might try that instead. I see one reply says keep it quite thick. Maybe that was another problem. I made them as I would thick pancake batter. Any help would be appreciated. I’m determined to get it right.

Hi Janet- I’m so sorry but I haven’t tried it with aquafaba so am not familiar with it.

I have with the flax egg, a chia egg and also the ener-g egg replacer- The chia/ener-g eggs work so much better, although they won’t be as fluffy as pancakes made with egg whites. When pouring the batter in the pan, ensure it is thick. They will fluff up nicely.

Hey everyone. If you can find it at the local grocery store, danon light and fit Greek yogurt is a lower carb option or canned raw pumpkin. If you’re watching calories, apple baby food is a WONDERFUL substitution without adding a bunch of sugars. I will also try using unsweetened almond milk as a dairy substitute or add water and heavy whipping cream in a 1:1 measurement for those who want whipped cream on top anyway. I will probably add a little extra baking powder to keep the consistency as well as a very small amount of cinnamon. Also, this recipe offers a few possible ways to go as he tried to make it work for a full audience. Give him a break on nutritional info as the dairy options, egg options, sweetener options, and yogurt or pumpkin options would all need separate calculating and is dependent on the brand you choose. Remember to be kind to the food gurus who give us yummy things. Without them, we would all be eating plain egg whites every morning.

So I followed the recipe to a T, and they look absolutely nothing like the ones in the picture, but I don’t even care. These suckers are amazing! I couldn’t finish the whole stack because they were too filling for me, but with the better eating habits I’ve been trying to pick up they were perfect for relieving my cravings to have pancakes for breakfast again. You’re a gem for coming up with this recipe!

Hi there! i really liked the sound of this recipe especially for Father’s Day, so I whipped the egg whites until stiff peaks cause of the fluff factor, but I have to stay it didnt work with me, it completely fell apart. Maybe if I put them in the oven, i feel like it would work but it fell apart on the stovetop. Too bad I wanted this to work ??

Hi Stephanie! I’m sorry it didn’t work out for you- The batter should be scoopable when poured into the pan, not a thin batter. It’s been made by many people since posting so I’m not sure what else could have contributed to it.

Going to give these a go as soon as I can… Quick question though… Are these measure US or Australian? I’m assuming US but the Aussie references threw me ?? * main reason for asking is that US tablespoon is 15 ml and Australian tablespoon is 20 ml

Just made your pancakes! Thanks for the recipe. Here’s my feedback: Pros: very fluffy, and very filling. Nice flavour. Cons: a bit time consuming to make, texture is a bit like drywall mixed with egg whites. So I’m still on the fence about these pancakes, but I’ll try them again and see if I can get used to the texture.

Hi Aisling! Thanks for the feedback- It is a little more time consuming, but I suppose that’s needed for super fluffy pancakes ?? If the texture is too thick, add more milk and let sit a little longer before frying.

I have just tried these for the first time. I have to say I wasnt quite sure what texture the mix should be and while I had put plenty of almond milk they are a little dry. In saying that I had an idea about the eggs – rather than only use the whites or the whole egg and have it runny – I separated the eggs, beat the whites still stiff – added the yolks to the yoghurt mixed that in & then folded in the egg white before adding the milk. The pancakes had a cakelike texture.

Hi Mary! The batter should be thick and pourable- If you let it sit for several minutes, it thickens slightly, which is the ideal texture. There shouldn’t be a need to beat the egg whites. They also do have a cake like texture ??

I have an issue with coconut flour being grainy. I just tried your recipe and although it looks amazing, it’s grainy. Is it the coconut flour I’m using or maybe my technique? Or is it just meant to be grainy. Thanks for your amazing blog!

These were fantastic! I’m going on 2 weeks low carb and was missing family pancake breakfast on Sunday morning! We all enjoyed them this morning! I am wondering if you know if these would be considered strict, moderate or liberal low carb, or keto low carb? Thanks!

I found your website through Pinterest a couple of weeks ago. My go to breakfast is usually two eggs with a sprinkle of cheese. Today I decided I would make the pancakes for my almost 9 year old daughter and me. I quadrupled the recipe so I would have enough pancakes for today and tomorrow. I used apple sauce (because we don’t eat pumpkin and sweet potatoes are only for pies =D). I did make a small mistake. I only put enough Truvia in my batter for a single recipe instead of a quadruple. The pancakes were still just as pretty as pictured. I cooked them on medium for 2 minutes on each side. I have a glass cooktop. We topped them with maple syrup and Valentine’s sprinkles. Next Saturday I will put the correct amount of sweetener. My daughter’s ADHD is calmed by a high protein breakfast. This is definitely going into our recipe book <3

For the vegan pancakes I’ve found that it’s best to make yeasted pancakes. Meaning you use dry instant yeast instead of baking powder. They need an extra 15 minutes to rest while the yeast activates and the longer you wait the better because then you can get some added flavor from the well developed yeast.

Hey! Thanks so much for these. While there are other low carb pancake recipes floating around the web, I love that these use low calorie ingredients that fit into my calorie count for the day. I’m hopelessly addicted and now have to eat them at least thrice a week, you evil genius!

This recipe looks scrumptious! Is it ok to use liquid egg whites? 1/4 cup is equal to one large egg, would I need 1/2 a cup of liquid egg whites to replace the whites of two natural eggs? You have another pancake recipe where you add a scoop of protein powder, do you think that could work in this recipe as well? I ‘m looking to up the protein a little bit with Quest protein powder which is a whey/casein blend. Thank you!

LOVED THIS RECIPE!! i have done several cocunut flour pancakes in the past and they would never workout, so happy i found this delicious one! Btw i used a tablespoon of yogurt instead of apple sauce. in the past the pancakes would never stick together in the pan and i would end up with scramble pancakes ?

If you want the same effect of fluffy light pancakes from using whipped egg whites but don’t want to miss out on all the amazing nutrients in the yolks, you can fold the egg yolks in (substitute for the applesauce) after you beat the whites. Ta da! Problem solved ?? Thanks for a great recipe.

Hi Arman. I have been following you for some time now… and I am a HUGE fan of yours. I have made a few of your recipes with great success… Except these pancakes.

I am posting on your facebook page to include pictures. They came out nothibg loke the picture…BUT… they are the BEST coconut flour pancakes I have made yet. T i prefer them made with applesauce the best, and with my blueberry sauce made with fresh blueberries and a hint of real maple syrup!

is the coconut butter the one that is solid and has to be melted for making the topping? I have a jar from healthy traditions but not sure how to use it–I have read some eat it off the spoon but this doesn’t appeal to me??? Just need to know if I have the right product?

G’day, I’m Arman!

Thanks for stopping by The Big Man’s World ®. My name is Arman Liew, and I’m stoked to have you here! Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter.

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