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Lupin Flour Pancakes

These Lupin Flour Pancakes have to be one of my new favorite ways to make pancakes. They’re low-carb, high-protein, and are ready for all of your favorite pancake toppings!

I would say this keto pancake recipe tastes like regular pancakes, but that would be doing them a disservice since I would argue they taste even BETTER. Try ’em out and taste for yourself!

A stack of lupin flour pancakes with whipped cream and toppings.

Fluffy Keto Pancakes

When we think of a low-carb breakfast, we might only picture savory dishes and recipes like my Fluffy Scrambled Eggs (Without Milk) or my Jammy Eggs. While these are excellent high-protein dishes with tons of healthy fats, sometimes you just need a good old-fashioned stack of pancakes to satisfy your sweet tooth.

That’s where these lupin pancakes come in. They have the perfect fluffy texture and rich vanilla flavor that will make you feel like you’re indulging in a high-carb treat.

To make these not only low carb pancakes but high protein and gluten-free as well,  I used a combination of almond flour and my Kaizen lupin flour.

Lupin flour has fewer calories, fewer carbs, and more protein than almonds, so it’s a perfect flour alternative for those following a keto or gluten-free lifestyle. 

But don’t worry, these pancakes still have that classic pancake taste we all know and love. Top them with any of your favorite low-carb toppings like allulose maple syrup, nuts, fresh berries, or chocolate chips!

Close up of lupin flour pancakes with toppings.

Why You’ll Love It

  • A great way to enjoy delicious pancakes while on a gluten-free, low-carb, or keto diet.
  • Melt-in-your-mouth keto pancakes that taste like the real thing, only better!
  • A quick and easy recipe you can easily fit into your routine.

Featured Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

  • Eggs: Eggs are the key ingredient in pancakes as they provide structure and help bind everything together.
  • Almond milk: I used unsweetened almond milk in this recipe to keep it low-carb, but you can use any type of milk you prefer. 
  • Plain yogurt: Yogurt makes an excellent addition to pancake batter as it adds moisture, creating nice and fluffy pancakes.
  • Vanilla extract: This gives our pancakes a delicious vanilla flavor.
  • Coconut oil: A great alternative to vegetable oil as it adds moisture and healthy fats to the pancakes. 
  • Flour: I used a mixture of my Kaizen lupin flour and almond flour for a low-carb and gluten-free option.
  • Powdered monk fruit: This natural sweetener is my go-to for baking since it has a 1:1 ratio with sugar and doesn’t spike blood sugar levels.

Substitutions and Variations

Coconut oil: Swap the coconut oil with avocado oil or melted butter if that’s what you have on hand.

Monkfruit: Don’t have monkfruit powder? Erythritol or allulose will work just as well. 

Toppings: Get creative and top these pancakes with your favorite low-carb toppings like maple syrup, berries, and nuts, or keep it classic with a dollop of whipped cream.

How to Make Lupin Flour Pancakes

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

A serving of lupin flour pancakes with whipped cream and berries.

STEP 1 – MAKE BATTER

For the batter, start with the wet ingredients. Since almond flour is a bit gritty, I like to make the batter in the blender to ensure a smoother consistency.

Blend together the eggs, almond milk, plain yogurt, vanilla extract, and melted coconut oil.

For the dry ingredients, add the Kaizen lupin flour, almond flour, a pinch or two of sea salt, baking powder, and powdered monkfruit. Blend everything together really well.

STEP 2 – COOK PANCAKES

Once you’re ready to make them, bring a pan to low-medium heat, spray with avocado oil (or add butter), and add your batter to the pan. 

You’ll want these to be on low to medium heat—be patient on the first side—it’s worth it! 

Flip, then cook for a few more seconds on the second side.

STEP 3 – ADD TOPPINGS

You have so many options to top these, but in my Instagram reel, I made a vanilla cream protein drizzle by mixing vanilla protein with plain yogurt and 4-5 tablespoons of unsweetened nut milk

And optional, you can add maple syrup, too, to give it more of a “vanilla maple” vibe (I used allulose maple syrup). Mix really well with a fork, taste, and adjust. Then just pour this over the pancakes.

Or, go with the classic pancake toppings! To keep things low-carb and sugar free, top the pancakes with allulose maple syrup, berries, nuts, or sugar-free chocolate chips. Serve and enjoy!

Maple syrup pouring on lupin flour pancakes on a white plate with a gray background.

FAQ

Why Kaizen lupin flour?

Lupin flour is a high-protein, low-carb, and gluten-free alternative to traditional flour. It’s made from the lupin bean, which is a legume that is high in fiber, protein, and essential vitamins and minerals. 

With just 1 net carb per serving and a whopping 12 grams of protein, Lupin flour is one of the best sources of plant protein available anywhere! 

My Kaizen lupin flour is highly versatile, so you can use it on its own or blended with other flours to make all the desserts you love, without having to sacrifice on taste or texture!

What does Kaizen lupin flour taste like?

My Kaizen lupin flour has only one ingredient — ground lupini beans! I used a blend of lupin and almond flour here to ensure the batter and pancakes bind together, but it doesn’t have a strong taste. It has a light nutty flavor with a hint of sweetness, making it perfect for both savory and sweet dishes. 

A plate of lupin flour pancakes with whipped cream and berries with Kaizen lupin flour.

Can I use lupin flour on its own, or do you need almond flour?

You can make these keto pancakes without almond flour, but I suggest adding arrowroot powder or xanthan gum to make it bind a bit better. You can also use almond flour on its own if you’d like!

Storage

These pancakes are best served fresh, but they can be stored in an airtight container in the fridge for up to 3 days. Simply reheat them in the microwave or on a skillet before serving.

More Recipes You’ll Love

Yield: 2-4 servings

Lupin Flour Pancakes

A stack of lupin flour pancakes with whipped cream and toppings.

These lupin flour pancakes have the perfect fluffy texture and are ready for all of your favorite pancake toppings.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 large eggs
  • ½ cup unsweetened almond milk (or any nut milk)
  • 2 tablespoons plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil (or avocado oil)
  • ½ cup Kaizen lupin flour
  • 3/4 cup almond flour
  • A pinch of sea salt
  • 1 tablespoon baking powder
  • 2-3 tablespoons powdered monk fruit sweetener (or erythritol)
  • Avocado oil (or butter) for the pan
  • optional toppings like sugar-free maple syrup, berries, nuts, or low-carb chocolate chips

Instructions

    1. Place the eggs, almond milk, yogurt, vanilla extract, and melted coconut oil in a blender. Blend 30 seconds to 1 minute to combine.
    2. Add the lupin flour, almond flour, sea salt, baking powder, and powdered monkfruit sweetener. Blend another 30 seconds to 1 minute or until everything is well combined.
    3. Heat a pan over low-medium heat, spray with avocado oil (or add butter). Pour about 1/4 cup of the pancake batter into the pan (and repeat if you can fit more pancakes in the skillet). Cook on low to medium heat for about 3-4 minutes—be patient on the first side. Once you start to see several bubbles form along the edges, Flip, then cook for another minute or so on the second side.
    4. Remove from the pan and serve with your favorite pancake toppings. See recipe notes for a Vanilla Protein Drizzle recipe!

Notes

Vanilla cream protein drizzle: I often make a vanilla cream protein drizzle by mixing vanilla protein with 2 tablespoons plain yogurt and 4-5 tablespoons of unsweetened nut milk. And optional, you can add maple syrup, too, to give it more of a “vanilla maple” vibe. Mix really well with a fork, taste, and adjust.

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