Introduction

If you ask me, keto pancakes are one of the best ways to start your morning. These Greek yogurt pancakes prove you don’t need regular flour to make something fluffy and satisfying. With almond and coconut flours, plus a touch of vanilla and baking powder, they’re a simple, low-carb breakfast that tastes like the real thing.

A stack of six thick, fluffy pancakes with a light golden brown color sits on a white plate, each pancake showing slight crisp edges. The top pancake is covered with a smooth, creamy beige sauce that drips slightly down the sides of the stack, with small specks of a darker spice sprinkled on the sauce and plate. In the blurred background, there are a few red strawberries with green leaves, resting on a dish. The plate is placed on a soft beige cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5/8 cup almond flour (I always use King Arthur for a finer grind)
1.5 tbsp coconut flour (sifted to remove lumps for a smoother batter)
1/2 cup Greek yogurt (I prefer Fage 5% for a richer, creamier texture)
1/2 tsp vanilla extract
1/4 tsp baking powder
1/4 cup egg whites
1/8 tsp salt

Instructions

Step 1: In a medium bowl, whisk together almond flour, sifted coconut flour, baking powder, and salt. Sifting the coconut flour first removes lumps, preventing dense pockets and ensuring a smooth, uniform batter. Mix well to evenly distribute the baking powder for proper rise and fluffy texture.
Step 2: In a separate small bowl, whisk the Greek yogurt, egg whites, and vanilla extract until smooth and well combined. Pour this wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to prevent tough pancakes. The batter will be thick and slightly chunky, which is normal.
Step 3: Heat a non-stick skillet or griddle over medium heat for 1-2 minutes until a drop of water sizzles on the surface. Lightly grease the pan with butter or cooking spray. Pour batter onto the pan in 1/4 cup portions, then immediately cover with a lid or aluminum foil. This traps steam to help the pancakes cook through and rise evenly. Cook covered for 7 minutes without peeking.
Step 4: After 7 minutes, carefully remove the cover and check the bottom of the pancakes—they should be golden brown. Using a spatula, gently flip each pancake and immediately replace the cover. Cook for another 3 minutes until the second side is light golden and the pancakes feel set when gently pressed.
Step 5: Transfer the warm pancakes to a serving plate. Add your favorite keto-friendly toppings like sugar-free syrup, fresh berries, whipped cream, or nut butter. Serve immediately while warm for the best texture.

Tips & Variations

Use full-fat Greek yogurt for richness and thick batter; plain or vanilla works, but plain allows control over sweetness.
Substitute sunflower seed flour for almond flour if allergic, though it may turn pancakes slightly green—safe and quirky!
Replace coconut flour with an additional 2-3 tablespoons almond flour if unavailable, but texture will be less fluffy.
Full-fat sour cream or blended cottage cheese can substitute Greek yogurt; add gradually due to different thickness.
Whole eggs can replace egg whites—use 2 large eggs instead of 1/4 cup egg whites for richer, slightly less fluffy pancakes.
Don’t skip baking powder; if needed, mix 1/8 tsp baking soda with 1/4 tsp cream of tartar as a substitute.
Cook over medium or medium-low heat to avoid burning and ensure pancakes cook through evenly.
Cover the pan while cooking to trap steam and keep pancakes moist.
Wait for bubbles and set edges before flipping to prevent the pancakes from falling apart.
If batter is too thick, add water or almond milk by tablespoons until pourable.

Storage

Store pancakes in the fridge for up to 5 days, stacking with parchment paper between each pancake inside an airtight container for easy grab-and-go breakfasts. For longer storage, freeze in layers separated by parchment paper in a freezer bag for up to 3 months. Reheat from fridge or freezer in the microwave for about 30 seconds, or toast for 1-2 minutes for a crispy finish. They taste almost as good as fresh!

How to Serve

A stack of six thick, fluffy pancakes with a light golden brown color on the edges sits on a white plate. A smooth, creamy sauce with a light caramel tone is poured over the top, gently spilling down the sides of the pancakes and pooling slightly at the base. The sauce has small specks of darker brown, adding texture to the glossy surface. In the blurred background, there are some red strawberries with green leaves. The plate is placed on a light beige cloth, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of Greek yogurt should I use?

Full-fat Greek yogurt is best for richness and a thick batter. Plain yogurt gives more control over sweetness, but vanilla flavor works well too. Avoid yogurts with added sugars for keto-friendly pancakes.

Can I use whole eggs instead of egg whites?

Yes, you can use 2 large whole eggs instead of 1/4 cup egg whites. This will make the pancakes richer and slightly less fluffy, but they will still be delicious.