Fluffy Keto Pancakes Recipe + Chocolate Chips

This is my favorite keto pancakes recipe because they have a little hint of chocolate and peanut butter, and they come out oh so fluffy!

These pancakes are for everyone — my kids beg for them! They are also perfect for pregnant mama’s concerned about gestational diabetes or moms who are breastfeeding and want to follow a cleanm low-carb diet!

The Keto Pancakes Recipe

This low carb keto pancakes recipe is made using almond flour. I’ve tried the recipe with coconut flour, but they come out too dry and gritty. The peanut butter also helps lock in the moisture in the batter so they are nice and fluffy, and also extremely tasty.

Ingredients for these fluffy pancakes

• 3 tbsp melted butter, and more for your pancake griddle — you could also use a spray olive oil for ease, but I definitely recommend butter!
• 1 tbsp peanut butter — make sure there is no sugar added! Most peanut butter brands add sugar and other non-clean ingredients. This will likely kick you out of ketosis!
• 1 cup of extra fine almond flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 medium eggs
• 2 tsp Lakanto Monk Fruit sweetener or keto-friendly sweetener of choice
• 1 tbsp cacao powder— this is different than cocoa powder. I recommend the cacao powder for its health benefits and tastiness.
• ½ cup unsweetened almond milk + more for batter that sits (I prefer the costco Kirkland’s brand because it is less thick and more vanilla infused, and also cleaner than most other brands of unsweetened almond milk)
• 1 tsp vanilla extract
• ½ cup Lily’s chocolate chips *optional for topping — that is, of course, if you can make it through the recipe without enjoying the entire bag like I always do.

Instructions for mixing the keto pancakes

For this keto pancakes recipe, you’ll want to be sure and mix the dry ingredients before adding the wet ingredients. This will make the pancakes less dense, and so nice and fluffy.

Combine all of your dry ingredients for the keto pancakes first (almond flour, baking powder, salk, sweetener, cacao powder) then slowly combine the wet ingredients (melted butter, peanut butter, baking powder, eggs, almond milk, and vanilla extract). Be sure and mix the batter well.
*Side Note* the consistency will be thicker than “normal” or non-keto pancakes. This is normal, but if they seem too thick, you can always add a little more almond milk to the batter.

Cooking the fluffy keto pancakes

You’ll cook the keto pancakes as you would your non-keto pancakes. Put a few tablespoons of batter onto your pancake griddle, that lightly greased with butter or olive oil, depending on the desired size of the pancakes.

Flip the pancakes after about 4 minutes, or when you start to see bubbles forming/notice the pancakes getting really fluffy).

Finally, you can top the pancakes with Lily’s chocolate chips, and/or my favorite keto syrup!

Enjoy the deliciousness this keto pancakes recipe will bring you!