You won’t believe these fluffy and delicious keto chocolate chip pancakes are low carb! I’ve tried and created many pancake recipes over the years, but this one really stands out.
The combination of almond flour and coconut flour creates the perfect texture that’s just like regular pancakes.
Making pancakes that are both keto friendly and tasty can be tricky. Most low carb pancakes end up being either too dry or too eggy. But this recipe solves both problems.
The psyllium husk is the secret ingredient here – it helps hold everything together and gives these pancakes their amazing texture.
The best part? These pancakes are packed with protein and healthy fats, making them a filling breakfast that will keep you satisfied for hours.
And thanks to the sugar free chocolate chips, you get that classic chocolate chip pancake experience without breaking your keto diet. Let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: These pancakes come out fluffy and soft, not dense or rubbery like many other keto pancakes.
The combination of almond flour and coconut flour creates a texture that’s amazingly similar to regular pancakes.
Filling Breakfast: Thanks to the almond flour and eggs, these pancakes are packed with protein and healthy fats.
They’ll keep you full and satisfied for hours, unlike regular pancakes that can leave you hungry an hour later. Perfect for starting your day right!
No Eggy Taste: Many keto pancakes taste too eggy, but not these! The balance of ingredients masks the egg taste completely. You get that authentic pancake flavor you’re craving without any weird aftertaste.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the coconut flour, almond flour, baking powder, and psyllium to a medium bowl. Mix everything together.
Step 2
Add the eggs, butter, and stevia and mix really well.
Step 3
Place a pan over medium heat, and add butter/tallow.
Step 4
Once the pan is hot and ready, add dollops of batter (how much depends on how thick or thin you want your pancakes. I add about 1/4 cup).
Step 5
Add chocolate chips to each of the dollops. Once the batter is bubbling, flip them and cook the pancakes on the other side. Enjoy!
💡Tips
1. Don’t Skip the Psyllium Husk
The psyllium husk might seem like a strange ingredient, but it’s super important in this recipe.
It acts like gluten in regular pancakes, helping hold everything together and giving the pancakes their fluffy texture.
Make sure to mix it well with the dry ingredients before adding the wet ingredients. If you dump it in later, it might form clumps that are hard to break up.
Without psyllium husk, your pancakes might turn out flat and could fall apart when you try to flip them.
2. Watch The Heat Level
The perfect temperature for these pancakes is medium heat – not too hot, not too cold. If your pan is too hot, the outside will burn before the inside cooks. Too cold, and your pancakes will take forever to cook and might end up dense.
Remember, these pancakes need a bit more time to cook than regular ones because of the almond flour.
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FAQ
1. Can I skip the psyllium husk?
While you technically can make the pancakes without psyllium husk, I really don’t recommend it. The psyllium husk is crucial for texture – it helps bind everything together and creates that fluffy, bread like texture we want in pancakes.
2. Why are my pancakes burning on the outside but raw in the middle?
This usually happens when the heat is too high. These pancakes need to cook more slowly than regular pancakes because of the almond flour.
Keep your heat at medium, never high. If they’re still burning, turn the heat down even more.
Keto Chocolate Chip Pancakes
Print RecipeIngredients
Instructions
- Add the coconut flour, almond flour, baking powder, and psyllium to a medium bowl. Mix everything together.
- Add the eggs, butter, and stevia and mix really well.
- Place a pan over medium heat, and add butter/tallow.
- Once the pan is hot and ready, add dollops of batter (how much depends on how thick or thin you want your pancakes. I add about 1/4 cup).
- Add chocolate chips to each of the dollops. Once the batter is bubbling, flip them and cook the pancakes on the other side. Enjoy!