In a medium bowl, whisk together almond flour, sifted coconut flour, baking powder, and salt. I always sift the coconut flour first to remove any lumps—this prevents dense pockets in your pancakes and ensures a smoother, more uniform batter. Whisk the dry mixture well to evenly distribute the baking powder, which is crucial for proper rise and a light, fluffy texture.

In a separate small bowl, whisk together the greek yogurt, egg whites, and vanilla until smooth and well combined. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined—don't overmix, as this can result in tough pancakes. The batter will be thick and slightly chunky, which is normal for almond flour-based pancakes. I prefer using Fage 5% yogurt because it has a richer, creamier texture that creates more tender pancakes.

Heat a non-stick skillet or griddle over medium heat for about 1-2 minutes until a drop of water sizzles on the surface. Lightly grease the pan with butter or cooking spray. Pour the batter onto the hot pan in pancake-sized portions (about 1/4 cup each), then immediately cover the pan with a lid or aluminum foil. This traps steam inside, which helps the pancakes cook through and rise evenly. Cook for 7 minutes without peeking—the steam and gentle heat work together to set the inside while browning the bottom.

After 7 minutes, carefully remove the cover and check the bottom of the pancakes—they should be golden brown. Using a spatula, gently flip each pancake, then immediately replace the cover. Cook for another 3 minutes until the second side is light golden and the pancakes feel set when gently pressed. The shorter cooking time on the second side is intentional since the inside is already mostly cooked from the steam.

Transfer the warm pancakes to a serving plate immediately. Add your favorite keto-friendly toppings such as sugar-free syrup, fresh berries, whipped cream, or nut butter. Serve right away while the pancakes are still warm and have the best texture.