Fluffy Keto Pancakes
(Lupin Flour Pancakes)
{THM:S, Low Carb, Ketogenic, Grain Free, Sugar Free}
A recipe for thick and Fluffy Keto Pancakes ( aka Lupin Flour Pancakes) that tastes like pancakes you would get in a diner! They have only 0.5 net carbs each and taste like the real thing!
I've made thin, cream-cheese crepe-like keto pancakes before, and I've made a LOT of bad Keto pancakes from different websites.
So when I finally decided to hit “publish” on these Fluffy Keto Pancakes, there was a lot of hesitation.
Because I don't just want you like them…
I want you to LOVE them!
Fluffy Keto Pancakes
I've always used coconut flour when making keto pancakes, becuse I love the macros, allergy-friendliness, and the cakey texture that coconut flour provides. And those pancakes were good.
But they weren't fried-in-butter-fluffy-pancakes-from-heaven good.
So when I started experimenting with Lupin Flour in baked good for a lovely cakey texture, lift, and excellent macros, I knew I had to try putting this magical flour in pancakes.
I've made these pancakes plain, with blueberries, and with chocolate chips, and they turn out awesome each time!
Expect an article in a few weeks about exactly why you should be using Lupin Flour, how to cook with it, where to get it, etc. But for now, just know that it's pretty seriously awesome stuff.
I use this brand of Lupin Flour, which I get on Amazon for a very reasonable price:
And now that I've perfected my Fluffy Keto Pancakes, I'm ready to share the recipe with you!
But before we do, here are some keto-friendly ideas for toppings:
- Powdered Lakanto Sweetener
- Lakanto Maple Syrup
- Blueberries
- Raspberries
- ChocZero Syrups
- Peanut Butter
Here's what you'll need for Lupin Flour Pancakes:
Eggs
Oat Fiber (I used THIS)
Lupin Flour
Sour Cream
Celtic Sea Salt
Baking Powder
Oil of choice (I used extra virgin olive oil)
Lakanto Sweetener of choice
Sweetleaf Stevia
Splash of Water, to thin the batter, if desired
Grass-fed butter, for cooking
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Fluffy Keto Pancakes Instructions
Preheat a greased frying pan over medium heat, or family-sized stand alone griddle (like this) to 350.
Whisk the eggs, sour cream, oil, and stevia in a medium mixing bowl until combined. Add in the oat fiber, lupin flour, sea salt, and baking powder and mix. If the batter is too thick for your liking, add a splash of water to thin it out and make it easier to pour.
Grease your frying pan or family skillet with a healthy layer of butter, then pour our medium-sized pancakes with the batter. Cook until bubbles form on top and you can see the edges start to turn golden. Turn over until cooked through – serve warm and enjoy!
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Fluffy Keto Pancakes - Lupin Flour Pancakes
A recipe for thick and Fluffy Keto Pancakes ( aka Lupin Flour Pancakes) that tastes like pancakes you would get in a diner! They have only 0.5 net carbs each and taste like the real thing!
Ingredients
- 4 Eggs
- 1/2 cup Oat Fiber
- 1/2 cup Lupin Flour
- 1/2 cup Sour Cream
- 1 tsp. Celtic Sea Salt
- 3 tsp. Baking Powder
- 1/2 cup Oil of choice (I used extra virgin olive oil)
- 1/4 cup Lakanto Sweetener of choice*
- 1 dropped Sweetleaf Stevia
- Splash of Water, to thin the batter, if desired
- Grass-fed butter, for cooking
Instructions
Preheat a greased frying pan over medium heat, or family-sized stand alone griddle (like this) to 350.
Whisk the eggs, sour cream, oil, and stevia in a medium mixing bowl until combined. Add in the oat fiber, lupin flour, sea salt, and baking powder and mix. If the batter is too thick for your liking, add a splash of water to thin it out and make it easier to pour.
Grease your frying pan or family skillet with a healthy layer of butter, then pour our medium-sized pancakes with the batter. Cook until bubbles form on top and you can see the edges start to turn golden. Turn over until cooked through - serve warm and enjoy!
Notes
*save 20% with code "fitmomjourney" HERE
Recommended Products
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Nutrition Information:
Yield: 12 servings Serving Size: 1 pancakeAmount Per Serving: Calories: 140Total Fat: 12gCarbohydrates: 4gFiber: 4gProtein: 6g
xoxo,
Gretchen
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Beth says
Gretchen,
What does the oat fiber do in this recipe? By the way, I just started using lupin flour (best not-oatmeal, oatmeal cookies ever) and love it. They carry lupin flour at my local Walmart for $6.24 a pound!
Gretchen Lindow says
Your Walmart has Lupin Flour – so jealous! I have to order mine online. The oat fiber acts as binder of sorts, holding the pancakes together to prevent breakage.
Jenna Crawford says
SO trying these out ASAP! Genius!
Gretchen Lindow says
Yay!
Amy says
Is oat flour different from oats? New to keto and trying to understand it all! Thanks.
Gretchen Lindow says
That’s a great question – so what we’re using in this recipe is actually Oat FIBER (sorry for all caps…). This is just the fiber from the oats that gives a really great taste and texture, but without all the carbs. I’ve linked to the kind I buy on Amazon, and if you look at the nutrition facts you’ll be able to see what I’m talking about
Jeane says
Is the oat fiber gluten free? If not what can be substituted?
Gretchen Lindow says
Oat fiber is generally considered gluten free. If you would like more information, Gluten Free Watchdog has a great article about it here: https://www.glutenfreewatchdog.org/news/is-oat-fiber-gluten-free/
Tammy says
Best by far low carb panckes I have made…thank you…thank you…thank you!
Gretchen Lindow says
You’re too kind I’m so glad you enjoyed them!
Milena says
Hi! Just curious if you were able to do a blog post about baking with Lupin yet? I’ve been trying to do my own research so I can incorporate it in my baking. So hard to find info. About it!
Also, BEST.PANCAKES.EVER.
Gretchen Lindow says
Almost done! I’ll reply to your comment with the link when it’s done!
genevieve says
hi there, will you be publishing an article on lupin flour soon? i’ve been trying to substitute lupin flour for regular flour in cake recipes but they always end up tasting pretty gross…kinda just beany taste rather than sweet taste, not sure what i am doing wrong, i probably dont understand the chemistry and ratios of baking yet…i hope your article will help to shed some light!!
Shamim says
Hi, Gretchen, I, too, am waiting with bated breath on your research into lupin flour, & perhaps, cooking with lupine beans.
There is definitely hardly any research on this amazing ingredient with such an amazing nutrient profile, although the beans have been eaten as street food in the Middle East for aeons, & are also a Christmas tradition in Italy, eaten with olives.
KC says
Each picture shows a different thickness, and fluffiness. Which ones is most accurate? I reeeeeeally miss fluffy pancakes. Also, will this work for waffles? I miss crunchy outside, light inside waffles, too.
Genevieve says
Hi gretchen! Taste was fab and it was fluffy too but the pancake didnt firm up even after the edges were brown and bubbles had broken! They were flimsy and when i tried to flip them they broke apart! Can you tell me what i did wrong? The structure was nothing like your pix… it was super flimsy and not firm… it even burnt cos i left it on heat so long waiting for it to firm up.. but the taste was amazing even when burnt so its a great recipe overall!
marsha says
what is the equivalent sugar for this recipe? ty
Gretchen Lindow says
I don’t know as I dont cook with sugar
Annie says
Thank you so much for sharing this! This is by far the best keto pancake recipe. I1wish Icould find more lupin flour recipes. The macros are awesome.
Kim says
Are there any substitutes for the oat fiber? I have everything except that and would love to make this recipe ASAP!! Thanks!
Karina Savelio says
If the oat fiber is mostly used as a binder, could I use flax instead?
Gretchen Lindow says
Yes, that should work! I’ve not tried it that way, but in theory it should be ok.
Andy says
Is there any variation that you know of in the recipe to make these into waffles with a crispy exterior. By the way, I’ve made the pancakes. Everyone in the house likes them. Much better than the ones I used to make from almond flour and flaxmeal.
Gretchen Lindow says
Love that everyone enjoyed them! I believe someone did make them as waffles! She just thinned the batter out a bit more, and made sure to oil up the waffle maker and they turned out great!
Betsy says
We loved them Thank you
Gretchen Lindow says
So glad!