Low carb, grain free, tasty pancakes

Sometimes you just want pancakes and sausages for breakfast. Truth.


Over the years we have tried so many different alternative pancake recipes but when they are compared to good old Bisquick pancakes they always taste…healthy…off…nearly-pancakes. Comfort food is familiar and satisfying in a childhood memories kind of way. Don’t mess with my breakfast pancakes. Just don’t do it.


Since we started our Keto journey (almost 10 weeks now!) I’ve been reluctant to attempt any recipe for pancakes. When they miss the mark its doubly disappointing. You know when you really have in your mind that something you want to eat but someone gives you a “healthy” version? Its not the same. You know it. They know it. Most of those good for you gluten free baked goods at the grocery store taste horrible. They’re dry and brittle from all the weird flours. This makes them not even slightly satisfying for helping you with that craving you’re having.


This many years in on eating “not normally”, we have adapted to some things well. For example, chocolate chip cookies made with regular baking flour now taste dry and flavorless to me since we’ve been making them with Alyx’s almond flour/coconut flour blend for years.

This pancake recipe was such a pleasant surprise. Light, fluffy, tasty pancakes that just hit the spot are what we ended up with. We’ve had them a couple of times now. I found it in its original format at Empowered Sustenance – Paleo Coconut Flour Pancakes with Gelatin So this is the original recipe. I did follow it one time. The second time I used almond flour instead, added 1/2 tsp vanilla and 1/2 tsp cinnamon.

The third time I totally modified it. Here is what I came up with. 

Grain-free Protein Pancakes

Yield: 18 pancakes

Serving Size: 1 pancake

Calories per serving: 82.6

Fat per serving: 6.6 g

Carbs per serving: 1 g

Protein per serving: 4.8 g


  • 1/4 C almond flour
  • 1/4 C coconut flour
  • 4 Tbsp gelatin
  • 6 eggs, room temperature
  • 2 Tbsp butter or coconut oil, melted
  • 1 C coconut milk, full fat
  • 1 tsp vanilla
  • 1 tsp cinnamon


  1. Whisk together flours and gelatin. Stir in eggs, beating until a smooth paste forms.
  2. Stir in butter or coconut oil until combined. Add coconut milk and stir until combined. Let it sit 5-10 minutes to let the batter thicken slightly.
  3. While the batter sits, start heating a cast iron skillet. Grease with coconut oil, butter or bacon grease. Your choice.
  4. I use a 1/3 cup measuring cup for my scoop, not being super efficient and with the goal of getting approximately 1/4 cup of batter for each pancake. Not too big, not too little.
Recipe Management Powered by Zip Recipes Plugin


The goal of keto (high fat) diet is to eat high fat, low carb. This recipe hits that requirement spot on. For long term happiness, it needs to be tasty and fulfilling of breakfast food cravings and happy breakfast memories. It does that, too! We eat them with sugar free Polaner jellies when eating them in a stack. They are great as left overs, too. Heat one up, spread peanut butter or almond butter and a little bit of jelly and its a smile inducing sweet treat!


Leave a Reply