Maple Pecan Pancakes (THM:S, Ketogenic, Low Carb, Grain Free)
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • ¾ cup Almond Flour
  • ½ cup Coconut Flour
  • 1.5 tsp Baking Powder
  • 1 T Truvia
  • ½ cup Chopped Pecans
  • 6 large Eggs
  • ¼ cup Almond or Macadamia Milk
  • 1 tsp Vanilla Extract
  • 2 tsp Maple Extract
  • ½ tsp Salt
  1. Mix the Almond flour, Coconut Flour, Baking Powder, Truvia and Chopped Pecans in a bowl. Add the Eggs, Almond (or Macademia) Milk, Vanilla Extra, Maple extract and salt and whisk to combine.
  2. If batter is too thick, add a little more Almond milk until the batter is the consistency of traditional pancake batter.
  3. Preheat a skillet coated with butter on medium heat. Drop the batter onto the skillet and swirl into circles. Cook about 2 minutes, or until browned on the bottom side, then flip and repeat. Bubbles will start to form in these pancakes just like traditional pancakes, so watch for that as a good indicator of when to flip.
  4. Repeat with the rest of the batter, then serve with the low carb syrup of your choice.
Recipe by Fit Mom Journey at