Japanese Keto Fluffy Pancakes

These Japanese Keto Fluffy Pancakes are tall, tender, and impressively airy, made with a low-carb blend of almond and coconut flour, zero-sugar sweetener, and whipped egg whites for gravity-defying fluffiness. Cooked low and slow, they deliver a lightly nutty, subtly sweet soufflé-meets-short-stack experience that is far fluffier than traditional diner pancakes while keeping carbs in check. Enjoy them as a classic keto breakfast with butter and sugar-free syrup, as a snack with nut butter, or as a brunch centerpiece topped with whipped cream and a few fresh berries.

Course Breakfast, Brunch

Cuisine Japanese, Keto, Low Carb

Keyword gluten free, japanese pancakes, keto pancakes, low carb breakfast, souffle pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 260kcal

Equipment

Mixing Bowls
hand mixer or stand mixer
Whisk
Rubber spatula
nonstick skillet or griddle
round ring molds
lid for skillet

Ingredients

For the Japanese keto pancake batter

3/4 cup fine blanched almond flour scooped and leveled for accuracy
2 tablespoons coconut flour
2 tablespoons granulated erythritol or monk fruit sweetener or preferred keto-friendly granulated sweetener
1 1/2 teaspoons baking powder aluminum free if possible
1/8 teaspoon xanthan gum
4 large eggs separated into yolks and whites, at room temperature
3 tablespoons unsweetened almond milk or other low-carb milk alternative
2 tablespoons salted butter melted and slightly cooled, plus more for greasing
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/4 teaspoon cream of tartar optional, helps stabilize egg whites

For cooking and serving

1 tablespoon butter or coconut oil for greasing skillet and ring molds
1/4 cup sugar-free pancake syrup for serving, optional
1/4 cup heavy whipping cream whipped, for serving, optional
1/4 cup fresh berries such as raspberries or strawberries, for garnish, optional

Instructions

In a medium bowl whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and sea salt until well combined and no lumps remain.
In a separate large bowl whisk the egg yolks with the almond milk, melted butter, and vanilla extract until smooth and slightly thickened.
Add the dry ingredients to the egg yolk mixture and whisk until a smooth, very thick batter forms, then set aside to rest while you prepare the egg whites.
Place the egg whites in a clean mixing bowl, add the cream of tartar if using, and beat with a hand mixer or stand mixer on medium high speed until stiff, glossy peaks form.
Gently fold one third of the whipped egg whites into the thick batter with a rubber spatula to lighten it, then carefully fold in the remaining egg whites in two additions until just combined and airy, taking care not to deflate the mixture.
Preheat a nonstick skillet or griddle over low heat and lightly grease the surface and the insides of the ring molds with butter or coconut oil.
Place the greased ring molds on the skillet, spoon the batter into each mold filling them about two thirds full, and smooth the tops gently with a spatula.
Cover the skillet with a lid and cook the pancakes over low heat until the sides look set, the bottoms are golden, and the centers feel slightly springy, about 6 to 8 minutes.
Carefully slide a thin spatula under each ring mold, flip the pancakes and molds together, cover again, and cook until the second side is golden and the pancakes are cooked through, about 4 to 6 minutes more.
Remove the skillet from the heat, run a thin knife around the inside of each ring mold, gently lift the molds off, and transfer the fluffy pancakes to serving plates.
Serve the Japanese keto fluffy pancakes warm with a pat of butter, sugar-free syrup, a spoonful of whipped cream, and a small amount of fresh berries if desired.

Notes

For maximum fluffiness, use room temperature eggs and avoid overmixing once the whipped egg whites are added to the batter. Keep the heat low so the pancakes rise slowly without burning on the outside before the centers set. If you do not have ring molds, you can fashion tall molds from folded strips of parchment paper and secure them with staples, then grease them well before filling. Leftover pancakes can be cooled completely, layered with parchment, and stored in an airtight container in the refrigerator for up to 3 days, then reheated gently in a covered skillet over low heat. Net carbs will vary based on the amount of berries and syrup used, so keep toppings modest to stay within strict keto macros.

Nutrition