Fluffy Keto Pancakes – Low Carb and Delicious
8 mins prep time
5 mins cook time
9 ingredients
8 servings
1,006 cals
126 cals per serve
- Enjoy these fluffy Keto Pancakes that are low in carbs and high in flavor. They're easy to make and perfect for a satisfying breakfast or brunch on a ketogenic diet!
28th June, 2024 at 1:25 am by Flynn // Image: Organic & Real
Why You’ll Love These Keto Pancakes
Low Carb & Keto-Friendly: Each serving is low in carbs, making it a guilt-free option for keto diets.
Fluffy Texture: These pancakes are light and airy, just like traditional pancakes.
Simple Ingredients: Made with basic ingredients you likely already have in your pantry.
Ingredients you'll need:
- Almond flour: 1 cup
- Coconut flour: 2 tablespoons
- Baking powder: 1 teaspoon
- Monk fruit sweetener (or sweetener of choice): 2 tablespoons
- Salt: 1/4 teaspoon
- Eggs: 3 large
- Unsweetened almond milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Butter or coconut oil, for cooking
U.S.A. Metric
Instructions:
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, monk fruit sweetener, and salt.
- In another bowl, beat the eggs, then whisk in almond milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined and smooth.
- Heat a non-stick skillet or griddle over medium heat and add butter or coconut oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve warm with sugar-free syrup, berries, or whipped cream if desired.
Tips for Perfect Keto Pancakes
- Consistency: Adjust the batter thickness with more almond milk if needed for thinner pancakes.
- Cooking: Use a low to medium heat to prevent burning and ensure even cooking.
- Flavor Variations: Add cinnamon, nutmeg, or lemon zest for extra flavor.
Storage Instructions
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Place pancakes in a freezer-safe bag with parchment paper between each pancake. They can be frozen for up to 1 month. Reheat in a toaster or microwave.
Frequently Asked Questions
Can I Substitute Coconut Flour?
Coconut flour absorbs more liquid than almond flour, so it's not a 1:1 substitute. Adjust the recipe by reducing the amount of coconut flour and increasing the liquid.
Are These Pancakes Dairy-Free?
Yes, these pancakes are dairy-free if you use coconut oil instead of butter for cooking.
Enjoy these fluffy Keto Pancakes as a delicious and satisfying breakfast option that fits perfectly into your low-carb lifestyle!