A long time ago, I used to eat steel cut oat pancakes. I used to adore them, the chunky consistency, the full body taste, and the chewy texture. While these aren’t as chunky, they came pretty damn close with the satisfaction. I don’t like those protein pancakes or those cream cheese pancakes that turn out more like crepes. I want a PANCAKE and there’s not all that much you can do to actually get what you wish on keto.
I sought out an adventure and wanted to figure out a way to get a very low carb version of the breakfast I missed. I came out with something that exceeded my expectations in every way. A bit fluffy, a bit heavy, all taste, and extremely filling. Top this with a knob of butter and some Walden Farm’s Maple Syrup (or Torani syrup if you have that available) and you are in for a decadent breakfast.
My list of ingredients come from different sources. For the Flax Seed Meal, I am using Bob’s Red Mill. For the Almond Flour, I am using Honeyville. The reason I don’t use Bob’s Red Mill Almond Flour is because the texture is much grainier and just doesn’t cook as well as the Honeyville.
If you’re not a fan of coconut oil, try expeller pressed coconut oil. When they use an expeller press, it gets rid of the coconut flavor. It’s much cheaper than MCT oil, and it is around 73% MCT in itself. I used to not like it but now I love the accent flavors it can bring to things, especially fried things.
Keep on ketoing on and as you know I’d love to hear from you in the comments below! Best of luck in 2014 with the health/weight loss transitions and goals!
Yields 8 total “Buckwheat” Pancakes
The Preparation
- 1/2 cup almond flour
- 1/2 cup flaxseed meal
- 2 tablespoons erythritol
- salt, to taste
- 1 teaspoon baking powder
- 4 large egg
- 1/2 cup unsweetened carton coconut milk
- 5 tablespoons coconut oil
- 1 tablespoon coconut flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
The Execution
1. In a mixing bowl, add your almond flour, flax seed, erythritol, salt, and baking powder.
2. Mix the dry ingredients together well so everything is distributed evenly.
3. Add your 4 eggs to the mixture.
4. Mix everything together until a liquid consistency is achieved.
5. Add in 4 tablespoons coconut oil and the coconut milk. Mix it together well until it’s a slightly more liquid consistency.
5. Add your coconut flour and spices to the mixture and mix them in well until they are distributed in the pancake batter.
6. In a skillet, heat up 2 Tbsp. Butter and 1 Tbsp. Coconut Oil. Wait until the butter starts to bubble well and is starting to turn brown.
7. Add 1/4 Cup of pancake mix at a time. Try to only cook 2 at a time. When I cooked 3, they did not cook as evenly as I’d have liked.
8. When the top starts to bubble, you know that side is ready. Flip it over with a spatula.
9. Cook on the other side until it’s browned and doesn’t fall apart.
10. Remove from the pan and enjoy!
11. Optional: I added Walden Farm’s Maple Syrup to these with a knob of butter on the top. They were absolutely fantastic.
This makes a total of 8 servings of Almond Flour & Flaxseed Pancakes. Each serving comes out to be 220 calories, 20.4g fats, 1.3g net carbs, and 6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 1/2 cup flaxseed meal | 278 | 21.8 | 15.1 | 14 | 1 | 9.4 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 1/2 cup unsweetened carton coconut milk | 23 | 2 | 0 | 0 | 0 | 0 |
| 5 tablespoon coconut oil | 608 | 67.5 | 0 | 0 | 0 | 0 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| Totals | 1787 | 164.9 | 35.2 | 24.6 | 10.6 | 50.1 |
| Per Serving (/8) | 223 | 20.6 | 4.4 | 3.1 | 1.3 | 6.3 |
Almond Flour & Flaxseed Pancakes
Ingredients
- ½ cup almond flour
- ½ cup flaxseed meal
- 2 tablespoon erythritol
- salt to taste
- 1 teaspoon baking powder
- 4 large egg
- ½ cup unsweetened carton coconut milk
- 5 tablespoon coconut oil
- 1 tablespoon coconut flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoon butter
Instructions
- Add the almond flour, flaxseed, erythritol, salt, and baking powder in a mixing bowl.
- Mix the dry ingredients together well, so that everything is evenly distributed.
- Add in the eggs. Mix everything well to create a smooth liquid consistency.
- Add the coconut milk and four-fifths of the coconut oil. Mix to create a slightly more liquid consistency.
- Add in the coconut flour and mix well. Add the spices to the mixture and mix until evenly distributed throughout the batter.
- In a skillet, heat up the butter and remaining coconut oil. Wait until the butter is beginning to bubble and turn brown. Add in about a quarter cup of pancake mix at a time. Try to cook these in batches of two — when I cooked three, they did not cook as evenly as I'd have liked.
- Once the top begins to bubble, that side is ready. Flip the pancakes over with a spatula.
- Cook on the other side until browned and not falling apart.
- Remove from the pan and enjoy!
I’m low-carb and vegan…how do you think these would come out minus the eggs? Any tips would be great…I too MISS pancakes severely :'(
I rarely cook things without eggs so I’m not 100% sure. You could give them a try without the egg, from what I’ve read in the past you can replace an egg with 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder. Best of luck and let me know how they turn out!
Great thanks I will. I usually replace my egg with Energy Egg Replacer, if not that then 2TSBP of water or you can make a “flax egg”…we shall see. I hope to make them soon!
Enjoy! Let me know how they turn out 🙂
I don’t have access to Erythritol. Would that be a problem ?
You could use splenda or stevia instead, but the taste will be slightly different.
This is the best keto pancake I’ve had so far, thanks so much!!!
Really happy you liked it Dalida, it’s one of my favorite pancakes too!
do you think subbing chia for flax would work? they both form a gel so structurally should be similar. i have a ton of chia seeds and need to use them!
Dina, I think that’d work just fine! I’d suggest grinding the chia seeds into a meal if you do that, though 🙂
These are delicious.
When I first started keto, I remember the craving for anything that had a bread like texture. It was like I was missing a critical part of my life! This (on an occasional of course) is the answer to my prayers!
Simple and readily available ingredients, flop proof (big issue for me) and damn good!
Thank yoouuu!
You’re very welcome Mabs! I have a few other pancake recipes on here too that are “flop proof”. I know that feeling of wanting substitutes when you start – when I first started, there were not really any recipes I could find that used specialty items, so the times have changed a lot 😛
Wow! I made these this morning! Best grain free pancakes I’ve ever made!!! Reminded me of Cracker Barrel’s Pancakes except BETTER!!!
Glad to hear it April! I’ve got a few pancake recipes that keep changing to my favorites over time. That’s an awesome compliment – I used to LOVE Cracker Barrel as a kid 🙂
These were pretty darn good! But, with the cinnamon and eggs, I would describe them more like french toast. Still tasty though! Got my husband to eat them, and he doesn’t like diet food 🙂
Thanks Shelly! I didn’t find them too french toast-y in terms of texture, so I figured I’d keep them pancakes 🙂 Good news on the husband, though!
I made these again and they are still the best keto pancakes out there. Very, very tasty, I can’t thank you enough. I love the subtle cinnamon taste, even though I make savory sandwiches out of these with my home made paleo mayo, lettuce, smoked duck breast medallions, cucumbers and any other veggies I have at hand. God, they are good! The only problem is that I almost finished the whole batch today. Only 1 large pancake is left – I made 6 from these ingredients but only used 3 eggs and also less butter and coconut oil, but still, this pretty much covered my daily caloric intake. And I had lunch, then goose greaves and a lot of whipped cream. I went crazy today with the fat. I need to stop with this craziness and cut back. I’m going to 2 gym sessions tomorrow for sure.
Haha, sounds good! I guess those 2 gym sessions will keep the cravings in tact for next time 😛 Well, super happy to hear you like them, that’s a big compliment – so thank you!
I made these this morning after needing something different for breakfast, not that my own keto bacon, egg and cheese muffins aren’t good but after three months of them I needed a change.
I was worried because before keto I found a recipe for KILLER buttermilk pancakes that were, dare I say, better than what grandma used to make. However, after just eating these, I had to convince myself that eating all eight of them would not be a good idea. These are delicious!
Thank you!
You’re so welcome – glad to hear you liked them!
From your recipe and instructions its not clear exactly how much coconut oil you put -*into*- the actual mixture, versus frying the pancakes in. You just put 4Tbsp in the ingredients, please can you be specific how much is used for cooking or do I put all 4TBsp into the mixture. Thanks
So hard to find good keto pancake recipe that does’nt stick!
Yours are the best! I think that the magical ingredient is the flaxseed.
You know what I do? I put all the ingreedient in my blender (double batch) and voilà!
This is the lazy version and it works perfectly.
Thanks!
Lazy ways are usually the best ways – I just hate cleaning my blender out 😛 Glad you like them!
the recipe is confusing- do you put the 4 TB coconut oil and 2 TB butter into the batter? Melted first or not? And use additional for the pan?
Cheryl,
2 Tbsp. Butter and 1 Tbsp. Coconut Oil is used for the pan. The other 3 tbsp. coconut oil is used for the batter.
Where does the 5th tbsp. of coconut oil come from in your calculation of calories and fats?
Amazing recipe!! I have cooked these both as waffles and pancakes. I did add a little extra oil for the waffle batch. I also had to really turn up my waffle maker settings to get them to brown/crunch correctly. No one wants mushy waffles. 🙂 When making the pancake recipe I normally have to add a little water to make the batter the right viscosity, about a 1/4 a cup. This keeps the pancakes from turning into thick bricks. These pancakes are extremely filling. I need to eat about half as much as I would with a high carb recipe. Even if for some reason I go back to eating high carbs again (don’t know why I would ever do that), I will keep using this recipe. My husband also likes them better than regular pancakes!
Bob’s has updated their flax meal ingredients so it’s actually 1 net carb per 2 tablespoon but the macros should still be pretty good.
Yep – they are definitely pretty good still. This is a little bit of an older recipe so I’m using the nutritional info that was reflected at the time. All of my new recipes have the new nutritional information on them 🙂
Could I substitute almond milk or heavy whipping cream for the coconut milk ?
These look awesome! I really dont like the taste of sugar free syrup. In another pancake recipe you said that 2 tblspoons of maple syrup is 0 net carbs. Is that true? Is some maple syrup in a limited quantity ok? or what other syrup could you use?
Yes, you can check the Walden Farm brand of maple syrup.
You could – just adjust the macros! 🙂
The erythritol is not included here in the net carbs. Erythritol is 4g carbs per teaspoon, which equals 24g carbs added to the 12.6 totaled in the recipe.
36.6 net carbs divided into 8 Pancakes equals 4.6g carbs a pancake.
Am I missing something here? This is the second recipe here where the erythritol nutrition info has not been included with the other ingredients. Makes a big difference if you’re really keeping keto doesn’t it?
Hey Laura – check out my article on sweeteners here: http://www.ruled.me/keto-di…
It should give a much better explanation on why I leave out the nutrition for erythritol.
Hey Laura – check out my article on sweeteners here: //www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
It should give a much better explanation on why I leave out the nutrition for erythritol.
I just made this and it was delicious. I used freshly ground flax seeds and an extra tbs of sweetener and omg very tasty. Thanks keep the recipes coming.
Thanks Khare! I’m glad you liked it. 🙂
two questions:
1. for step 5 do you add all 4 tbsp of coconut oil or only 3 and save the 4th for the pan
2. do you only use the butter for the pan or does it get added to the mixture as well
Sorry for the confusion Jason. It shows 5 tbsp in the nutrition info, so add 4 in step 5 give then use a 5th for the pan. I’ll get the updated so it’s more clear.
Hello! Love your site, love your recipes; however, even after reading the recipe AND the comments, it still remains unclear what I’m supposed to do with the coconut oil and butter. How much goes into the batter and how much goes in the pan? Do you melt it before you add to the dry ingredients? Your reply from 3 years ago indicates you will update the recipe so it’s more clear, but it doesn’t appear the recipe has been updated or clarified. Help! I really want to make this recipe. Thanks, Kathy
Thank you for the kind words! It had been updated already and tells you the amounts in steps 5 and 7 – 4 tablespoons of coconut oil goes into the batter and the rest (2 tablespoons of butter and 1 tablespoon coconut oil) is used to cooking the pancakes in the pan.
would stevia baking blend work in place of erythritol? Thanks
Sure!
Hi… correct me if I’m wrong but I think you need to recalculate your carb content given that flaxseed meal has just about 0.6 carbs per 1/4 cup …so your estimation of 4 for 1/2 cup flaxseed meal is raising the carb content significantly for the end product. Thanks
Dear Craig,
We love these pancakes. I mix all of the dry ingredients together first. I then melt the coconut oil and butter together, add the coconut milk and may heat that a little in the microwave so that when I add the cold eggs (this way the coconut oil does not solidify on my spoon/beater). I mix the liquids together and add them to the dry ingredients. I use a griddle to cook them on, so a lot of fat on the griddle would just go to waste and burn, therefore I put all of the fat in the mix.
The nutritional breakdown says that this serves 8, but you do not say how much is a serving. This recipe makes about 8 – 10 pancakes. Is a “serving” 1 pancake? Your photo shows a stack of 5 pancakes – is that serving? Many of your other recipes do not say how large a serving is – 1 cup of chili, 3 cups of chili? I make enough so that I have leftovers for lunch, so the measured quantity of a serving helps me to divide up a big pot of whatever into portions. Thanks for your great recipes!
Hi there! This recipe is supposed to make 8 pancakes, then the serving is listed as 8. So yes that would be one pancake per “serving” but of course you can eat more pancakes as long as you track them. 🙂 Sometimes we do the servings as an individual item for a recipe so that you can just track how many of each more easily.
For the other recipes I absolutely agree with you that serving size should be listed, it’s something that we are working on but it will take some time with so many recipes to go through. 🙁
If you would like to be able to do this yourself in the mean time then the easiest way is to use a food scale. You can weigh your finished batch then divide by the number of servings to figure out how much each serving should weigh.
These are wonderful, I will definitely be making them again. Thank you
I just go based on what the packaging tells me – which is relfected in the macros. Some brands have different nutrition (which may or may not be correct). I’d rather have the carbs over-estimated than under in this case.
Omg these were absolutely amazing!!! Thanks so much!!!
Hello I would like to know if this recipe can be made into waffles
I’m sure it could, but I haven’t tried it before. If you do, let us know how it turns out!
These are good, but luckily I looked through the comments first because the print recipe doesn’t tell you about butter and 1T of the coconut oil are for the pan and the other 4T of coconut oil are for the batter. In the comments is where i found this is stated in the photo instructions but not the actual recipe instructions (what i printed out). I am not a visual instruction person so I never look at the picture instructions so I missed this completely and almost fist put both in the batter, but then saw they went in the pan, so had them all in the cold pan when I went back to the computer and doubled check, and found in the comments (because I still wasn’t looking at picture instructions). I really do like them and will make them again. I ate 2 and then put the other 6 in 2 pack bags in the freezer, for future use.
They are DELICIOUS! My new Fave!
Glad you found a new fave! Can’t wait to have these again myself.
Hello! Love this recipe, would like to make it.
Can I use regular milk instead of coconut?
Yes, you can. Simply use equal parts whole milk to replace the coconut milk. (And remember to add 4.5 grams of net carbs to the recipe if you are tracking carbs.)
Thank you!
Hello,
I believe the fiber per serving for these pancakes is not correct. Can you check and update? Thank you.
They seem to be correct as far as I see. Was there a specific ingredient or number you didn’t think looked right?
If you look at the total fiber content (25.9) divided by 8 servings, the amount of fiber per serving should be 3.24 (instead of 5.24), right?
The total fiber is 25.9 but there are 8 servings. It appears that 1 serving of fiber would be 3.24 instead of 5.24.
These are hands down the best keto pancake I’ve had thus far.
Glad you enjoyed them! And thanks for the feedback 🙂
If you’re looking for more keto pancake options, I’ve included a link to our most popular recipes as well:
https://www.ruled.me/best-5…
Thank you for providing this recipe! I see a lot of conflicting information concerning whether or not flaxseed/flax meal is good for you. Would you please give me your take on it?
Hello Valerie,
Good question! In general, the research is overwhelmingly positive for flaxseeds and flax meal. However, it is possible to overeat it to the point that the excess fiber from the flaxseeds causes gassiness and bloating.
Here’s a brief excerpt from our nuts and seeds article about them:
“Flax seeds only have 0.4 grams of net carbs per ounce, making them the lowest carb seed. They are also super nutritious, providing a good source of fiber, vitamin B1, Copper, ALA, and lignans (plant compounds that can help ward off chronic diseases.”
https://www.ruled.me/best-a…
If you have any further questions, let me know 🙂
These were great! Even my 5 year old love them. I did add about 1.5 tsp of vanilla to the batter though and like some others, I mixed all of the dry ingredients together first, mixed the wet ones together before adding to the dry. I also warmed up the milk first. Very filling and had a great texture/consistency.
Thanks for the feedback, Tracey! Glad you and your 5-year-old enjoyed them 🙂
These are absolutely delicious. They’re rich & filling &if you need to you can half the recipe. Even the toddler likes them