Keto “Whole Wheat” Pancakes You Can Reheat! (Edit recipe)

This keto pancake recipe is what my recipe testers are calling “amazing, tall, fluffy, and flavourful! There is no grittiness or eggy aftertaste”. One recipe tester wrote, “These pancakes are probably the closest to a flour pancake that I have ever had! The pancakes have the consistency and mouthfeel of regular pancakes”. Some claimed that the latest version tasted like “whole wheat” pancakes. So, if you are looking for a delicious keto pancake recipe with the right texture, this recipe is a must try! Please note: this recipe has a few optional ingredients and methods. You may choose to make the recipe with the ingredients (and quantities) that is best suited for your taste. Use the method options as per your preference and time limitation. However, the version shared in the video posted on Youtube is the best version to date. This recipe allows flexibility and offers endless possibilities for many future recipes. Stay tuned!
30 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:4 g
Protein:8 g
Cholesterol:18 g
Sodium:242 mg
Fiber:2 g
Sugars:0 g
Calculated per serving.

Serves: 6

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. To a large bowl or measuring cup, add the keto buttermilk. Sprinkle the gelatin powder onto the keto buttermilk and let sit for 5 minutes to bloom.
  2. To another large bowl, weigh the almond flour, unflavoured whey protein isolate, lupin flour, sweetener, baking powder, baking soda and psyllium husk powder.
  3. In another large bowl, separate the egg whites from the egg yolks. Remove the chalazae if sensitive to egg smell.
  4. To the keto buttermilk/gelatin mixture, add the yolks, melted butter, and vanilla extract.
  5. Using a spoon, scoop all the dry ingredients into a flour sifter or strainer and sift the ingredients into the wet ingredients.
  6. Whisk the ingredients together until both the wet and dry ingredients are well incorporated. Rest the batter for 20 minutes on the counter.
  7. Meanwhile, preheat a griddle, non-stick pan, or cast iron pan to medium high heat. By this time, the egg whites should be at room temperature. Whip the egg whites until frothy using an electric mixer. Sprinkle in the egg white powder, and whip until soft peak.
  8. Switch to a spatula and gently fold in the whipped egg whites to the rest of the ingredients.
  9. Lower the temperature to medium low heat and add in some butter. Pour in about 1/3 cup of batter to the griddle or pan and cook until bubbles form and edges are dry.
  10. Use the back of the spatula to push in the edges to build a wall to increase height (or use a ring mold). Gently flip the pancakes.
  11. Cook for another 1-2 minutes until golden brown. Serve with butter, keto syrup, and/or keto whipped cream.


If time does not permit, and keto buttermilk is not available, it is best to use diluted sour cream, (keto) Greek yogurt or crème fraîche mixed with almond milk. My recommendation is to use 75g of one of the dairy options with 75g of almond milk. Buttermilk substitution often includes vinegar or lemon juice with a dairy product WITHOUT fermentation. If such substitution is made, results may vary. // Cultures from keto Greek yogurt can also be used to make keto buttermilk. However, probiotic capsules will give better results. Further fermentation in the fridge is not needed. // Instead of psyllium husk powder, one of my recipe testers, Laurie, replaced it with coconut flour. I’m not a fan of coconut flour, but if you like, you can use 6g of coconut flour, an extra egg (total: 3 eggs), and 1 Tbsp sour cream. She did not separate the eggs. // Adjust the quantity of keto buttermilk as desired. Keep in mind that this keto pancake batter should be thicker than regular pancake batter. Too much liquid might result in thin keto pancakes, as there are no gluten to support the air bubbles the keto buttermilk help create. // If skipping lupin flour in this recipe, use a total of 75g of almond flour.

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9 responses to “Keto “Whole Wheat” Pancakes You Can Reheat!”

  1. Racquelita Canto del Halcon says:

    I made these this morning. I was rushed, and distracted, over cooked some. And we loved them! Looking forward to making blonde pancakes next week, instead of dark brunette.

    Thanks so much!

  2. onetruvirgo83 says:

    Made these a few hours ago!!!! I don’t own an instapot yet so I had to use a substitution for the keto buttermilk. I used 75 grams of sour cream and 75 grams of unsweetened vanilla almond milk and it worked out well!! I’m a longterm diabetic and I’m always searching for keto/low carb recipes to include in my diet. This recipe is the best I’ve tried for pancakes and I’m looking forward to making waffles as well!!! Great work Keto Asian Flavours!!! Thanks for sharing!!!

  3. nana says:

    I made these today and they are fabulous! I made them using your keto buttermilk recipe in the instant pot using the probiotic capsules. I made them 3 ways…cast iron pan, dash griddle and dash waffle. They were all good but I prefer the pancake in the cast iron best, I think just because it looked more like a traditional pancake. While cooking them the hubs came in and tore a piece off of one and declared them superb! He is not keto or low carb at all.

    As I came in here to write this review he commented again how much like a true pancake they are, from taste, texture and mouth feel. He requested that we have breakfast for dinner one night this week with these pancakes along with a sausage patty.

    These pancakes are a winner!!! Thank you so much!!!

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