These pancakes are super fluffy, and 100% suitable for a keto and low carb diet. They’re free from grains, and gluten with no-added sugar.

If you’re vegan, you can easily make these suitable for your dietary requirements by swapping the eggs to a vegan egg-replacement.

The Sweeteners

For this recipe, I’m recommending you use either erythritol or xylitol. These are both easy to obtain in Europe and the USA. In the US, you’ll normally find erythritol retailed under the brand name Swerve. You could also try using Monk Fruit Sweetener, or Stevia. Whatever you choose to use sweetener wise, just make certain it does not contain any fillers such as Maltodextrin or sugars such as dextrose or fructose.

The Flour

For this recipie, you’ll need to use a combination of almond flour and coconut flour.

Almond flour can get quite expensive and be hard to obtain in some areas, so if you’re on a tighter budget, you can use ground almonds. The texture will be slightly different but they taste the same.