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Keto Flappers

Rated as 1 out of 5 Stars

"These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days."
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25 m servings 112
Original recipe yields 8 servings (16 pancakes)


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  1. Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
  2. Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.

Nutrition Facts

Per Serving: 112 calories; 9.3 7.6 5.7 170 257 Full nutrition

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These pancakes just did not work out. I followed the recipe and they were very eggy and extremely runny, almost the consistency of water. I had to double the coconut flour, the Swerve, baking po...