These Low Carb Fluffy Pancakes are soft, golden, and perfectly buttery—just like classic pancakes but without the carb overload. Ideal for a diabetic-friendly breakfast that still feels indulgent!
🧾 Ingredients
1 cup almond flour
2 tbsp coconut flour
2 eggs
1/4 cup unsweetened almond milk
1 tbsp melted butter
1 tbsp erythritol or monk fruit sweetener
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
In a bowl, mix almond flour, coconut flour, baking powder, and salt.
Add eggs, almond milk, melted butter, sweetener, and vanilla.
Whisk until smooth batter forms (slightly thick).
Heat a non-stick pan over medium-low heat.
Pour small rounds of batter into the pan.
Cook 2–3 minutes until bubbles form, flip carefully.
Cook another 1–2 minutes until golden.
Serve warm with butter or sugar-free syrup.
🍽️ Serving Suggestions
Top with sugar-free syrup or fresh berries
Add whipped cream (unsweetened or keto-friendly)
Pair with eggs or bacon for a balanced meal
🩺 Blood Sugar Tips
Almond & coconut flour keep carbs low
Pair with protein (eggs, yogurt) to reduce glucose spikes
Avoid regular syrup—use sugar-free alternatives
📊 Nutrition (Approx per serving, 4 servings)
Calories: ~220
Net Carbs: ~4–5g
Protein: ~8g
Fat: ~18g