Mouthwatering Keto Yogurt Pancakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
