Description
These mouthwatering keto Greek yogurt pancakes are a fluffy, protein-packed low-carb breakfast option made with almond flour, coconut flour, and creamy full-fat Greek yogurt. They come together quickly with simple ingredients and use steam-trapping cooking techniques on the stovetop to achieve perfect texture and rise without traditional flour.
Ingredients
Scale
Dry Ingredients
- 5/8 cup almond flour (finely ground, preferably King Arthur)
- 1.5 tbsp coconut flour (sifted to remove lumps)
- 1/4 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 1/2 cup full-fat Greek yogurt (preferably Fage 5%)
- 1/4 cup egg whites
- 1/2 tsp vanilla extract
Instructions
- Prepare and Combine Dry Ingredients: In a medium bowl, sift the coconut flour to remove lumps then whisk together almond flour, sifted coconut flour, baking powder, and salt until evenly mixed. This ensures a smooth, uniform batter and proper rise.
- Mix Wet Ingredients and Combine: In a separate bowl, whisk Greek yogurt, egg whites, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and gently stir until just combined. The batter will be thick and slightly chunky—do not overmix to avoid tough pancakes.
- Heat Pan and Cook First Side: Preheat a non-stick skillet or griddle over medium heat until a drop of water sizzles. Lightly grease the surface with butter or cooking spray. Pour about 1/4 cup batter per pancake onto the pan and immediately cover with a lid or aluminum foil to trap steam. Cook for 7 minutes without lifting the cover to allow the steam and gentle heat to cook the pancakes through and brown the bottom.
- Flip and Finish Cooking: Remove the cover carefully, check that the bottoms are golden brown, then gently flip each pancake with a wide spatula. Cover again and cook for an additional 3 minutes until the tops are set and the second side is light golden.
- Serve and Garnish: Transfer pancakes to a plate and serve immediately topped with keto-friendly additions like sugar-free syrup, fresh berries, whipped cream, or nut butter for extra flavor and richness.
Notes
- Use full-fat Greek yogurt for richness and best texture; plain yogurt gives better control over sweetness.
- Don’t cook over high heat to avoid burning outside while raw inside; medium or medium-low heat is best.
- Always cover the pan during cooking to trap steam and fully cook the thick batter.
- Wait for bubbles and set edges before flipping to avoid breaking pancakes.
- If the batter is too thick to pour, thin it slightly with water or almond milk, a tablespoon at a time.
- These pancakes keep well in the fridge for up to 5 days and freeze for up to 3 months with parchment layers.
- Reheat in microwave or toaster for convenience without losing texture.
- Nut-free substitution: sunflower seed flour for almond flour, though it may turn pancakes slightly green.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: keto pancakes, Greek yogurt pancakes, low carb breakfast, almond flour pancakes, coconut flour pancakes, high protein breakfast, gluten free pancakes
