Mouthwatering Keto Yogurt Pancakes Recipe

Introduction

Start your morning with these mouthwatering keto yogurt pancakes that are both fluffy and satisfying. Made with almond flour and Greek yogurt, they offer a tender texture without any regular flour. Perfect for a low-carb breakfast that comes together quickly and tastes delicious.

Ingredients

• 5/8 cup almond flour (preferably finely ground)
• 1.5 tbsp coconut flour (sifted to remove lumps)
• 1/2 cup full-fat Greek yogurt (plain or vanilla, without added sugars)
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 cup egg whites
• 1/8 tsp salt

Instructions

1. Step 1: In a medium bowl, whisk together the almond flour, sifted coconut flour, baking powder, and salt until evenly combined. Sifting the coconut flour helps prevent lumps and results in a smoother batter.
2. Step 2: In a separate small bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and gently stir until just combined. The batter will be thick and slightly chunky—avoid overmixing to keep the pancakes tender.
3. 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 with butter or cooking spray. Pour batter portions of about 1/4 cup onto the pan, then immediately cover with a lid or foil to trap steam.
4. Step 4: Cook covered for 7 minutes without lifting the lid. This steam helps set the pancakes and brown the bottoms. After 7 minutes, carefully remove the cover, check for a golden bottom, then gently flip each pancake. Cover again and cook for another 3 minutes until the second side is lightly golden and the pancakes feel firm.
5. Step 5: Transfer the warm pancakes to a plate and serve immediately with your favorite keto-friendly toppings such as sugar-free syrup, fresh berries, whipped cream, or nut butter.

Tips & Variations

• Use full-fat Greek yogurt for a richer texture; plain yogurt gives more control over sweetness.
• If nut allergies prevent almond flour use, try sunflower seed flour but note it may alter the pancake color.
• Substitute coconut flour with extra almond flour (2-3 tablespoons more) if needed, though the texture will change slightly.
• Regular full-fat sour cream or blended cottage cheese can replace Greek yogurt for a similar result.
• Use 2 whole eggs instead of egg whites for a richer, less fluffy pancake.
• Maintain medium to medium-low heat to prevent burning and ensure even cooking.
• Covering the pan traps steam, helping pancakes cook through without drying out.
• If batter is too thick, add a tablespoon of water or almond milk at a time to reach pourable consistency.

Storage

Store leftover pancakes in the refrigerator for up to 5 days, layering them with parchment paper and keeping them in an airtight container. For longer storage, freeze pancakes in a freezer bag with parchment paper between layers for up to 3 months. Reheat by microwaving for about 30 seconds or toasting for 1–2 minutes for a crispy finish. They retain great flavor and texture even after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of Greek yogurt is best for keto pancakes?

Full-fat Greek yogurt works best because it adds richness, moisture, and helps create a thick batter that holds together well. Avoid yogurts with added sugars for keto-friendly pancakes.

Can I use whole eggs instead of egg whites?

Yes, you can substitute 2 large whole eggs in place of the 1/4 cup egg whites. This will make the pancakes richer but slightly less fluffy.

Mouthwatering Keto Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

These mouthwatering keto Greek yogurt pancakes are a fluffy, low-carb breakfast treat made with almond and coconut flour, full-fat Greek yogurt, and egg whites. Perfectly tender and rich, they come together quickly in one bowl and are ideal for a keto-friendly start to your morning.

• Author: Cleo
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 3 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

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Dry Ingredients

• 5/8 cup almond flour (King Arthur for a finer grind)
• 1.5 tbsp coconut flour (sifted to remove lumps)
• 1/4 tsp baking powder
• 1/8 teaspoon salt

Wet Ingredients

• 1/2 cup full-fat Greek yogurt (preferably Fage 5% for richness)
• 1/4 cup egg whites
• 1/2 tsp vanilla extract

Instructions

1. Prepare and Combine Dry Ingredients: In a medium bowl, sift the coconut flour to remove lumps, then whisk together the almond flour, sifted coconut flour, baking powder, and salt until evenly combined. This ensures a smooth batter and helps the pancakes rise properly.
2. Mix Wet Ingredients and Combine with Dry Mixture: In a separate bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until smooth. Gently fold this wet mixture into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender. The batter will be thick and slightly chunky, which is normal.
3. Heat Pan and Cook First Side: Warm a non-stick skillet or griddle over medium heat for 1-2 minutes until a drop of water sizzles. Lightly grease with butter or cooking spray. Pour batter in 1/4 cup portions onto the pan and immediately cover with a lid or foil to trap steam, cooking for 7 minutes without lifting the cover. This steam sets the inside while browning the bottom.
4. Flip and Finish Cooking: Carefully remove the cover and check for a golden-brown bottom. Flip each pancake gently using a wide spatula, cover again, and cook for an additional 3 minutes until the second side is light golden and the pancakes feel set when pressed.
5. Serve and Garnish: Transfer pancakes to a plate and serve immediately with keto-friendly toppings like sugar-free maple syrup, fresh berries, whipped cream, or nut butter for extra flavor and protein.

Notes

• Use full-fat Greek yogurt for best texture and richness; plain vanilla works for subtle sweetness.
• Do not cook pancakes on high heat as almond flour browns quickly and can burn.
• Covering the pan while cooking traps steam, ensuring the pancakes cook through without drying out.
• Flip pancakes only after bubbles form on the surface and edges set to prevent them from falling apart.
• If batter is too thick to spread, add a tablespoon of water or almond milk at a time until pourable.
• Store in the fridge for up to 5 days layered with parchment paper or freeze for up to 3 months.
• Reheat in microwave for 30 seconds or toast for 1-2 minutes to restore crispiness.
• For nut allergies, sunflower seed flour may be used but might cause greenish pancakes due to baking powder reaction.
• Substitute with regular full-fat sour cream or blended cottage cheese if yogurt isn’t available.

Keywords: keto pancakes, Greek yogurt pancakes, low carb breakfast, almond flour pancakes, coconut flour pancakes, high protein pancakes, keto breakfast recipe