Hey guys! It’s been a minute since I’ve posted a good keto pancakes recipe..
Years ago I used to be OBSESSED with trying new low-carb/high protein pancakes every morning for breakfast.
I made double chocolate pancakes, cinnamon toast crunch pancakes, gingerbread pancakes, chocolate-chip pancakes…you name it.
But the ones I always come back to are the simple “traditional” pancakes with syrup.
You can’t really go wrong with the basics.
I’ve always been a “less is more” kind of person when it comes to toppings on my pancakes, french toast and waffles!
This recipe is a perfect representation of white I think a solid basic pancake recipe should be….but made to fit a keto diet of course.
These are great topped with butter and syrup (maybe even a few blueberries or chocolate-chips sprinkled in if you are feeling crazy).
Some Ingredients I want to Highlight:
– Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
– Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in very soft cookie recipes.
– Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the pancakes a lighter texture
– Unflavoured protein powder – I just get mine from bulk barn but you can also purchase some here!
-If using chocolate-chips, I highly reccomend the Krisda chocolate-chips as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
-Syrup – I used this one Grove Farms Syrup
Tools I Used To Make Keto Pancakes:
–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Keto Pancakes Cooking Tips:
-Turn down the heat if you find your pancakes browning too fast without the middle cooking through..slow cooking is best!
-Add a little butter or oil between each pancake pancake to prevent sticking.
-Heat a plate in the microwave for about 40s and keep the door shut. Use this to put your pancakes on to keep them warm while the remaining pancake batter is cooking!
Light and Fluffy Keto Pancakes
Serves: 1
Ingredients:
- 2 tbsp almond flour (14g)
- 2 tbsp unflavoured protein powder (~10g)
- 1 tbsp coconut flour (8g)
- 1/2 tbsp granulated or powdered monkfruit/erythritol blend
- 1/4 tsp baking powder
- 1/16 tsp salt
- 1/2 tbsp salted butter or coconut oil, melted
- 1 large egg
- 3 tbsp Silk Unsweetened Coconut Milk (or almond milk or cream of any %)
- 1/4 tsp vanilla extract
- pinch of cinnamon (optional)
- Butter or coconut oil for frying
- Chocolate-chips, blueberries, syrup, butter etc. for topping
Directions:
- Heat a non-stick frying pan over low-medium heat.
- In a bowl, combine all of your dry ingredients.
- Add the wet ingredients and stir until the egg is mixed in and the batter is relatively smooth.
- Melt a bit of butter in your warmed pan then using a spatula, pour out roughly 1/3 of the batter.
- Cook the pancake for 2-4min or until bubbles start to show through and the under-side is lightly browned.
- Flip and cook the other side of the pancake for about ~1min before removing and placing on a warmed plate.
- Repeat for the remaining batter to get three delicious pancakes.. top how you’d like and enjoy!
Nutrition Facts (for entire recipe/1 serving): 249 calories | 19.6g Fat | 3g NET carbs | 20g protein
Light and Fluffy Keto Pancakes
Ingredients
- 2 tbsp almond flour 14g
- 2 tbsp unflavoured protein powder ~10g
- 1 tbsp coconut flour 8g
- 1/2 tbsp granulated or powdered monkfruit/erythritol blend
- 1/4 tsp baking powder
- 1/16 tsp salt
- 1/2 tbsp salted butter or coconut oil melted
- 1 large egg
- 3 tbsp Silk Unsweetened Coconut Milk or almond milk or cream of any %
- 1/4 tsp vanilla extract
- pinch of cinnamon optional
- Butter or coconut oil for frying
- Chocolate-chips blueberries, syrup, butter etc. for topping
Instructions
- Heat a non-stick frying pan over low-medium heat.
- In a bowl, combine all of your dry ingredients.
- Add the wet ingredients and stir until the egg is mixed in and the batter is relatively smooth.
- Melt a bit of butter in your warmed pan then using a spatula, pour out roughly 1/3 of the batter.
- Cook the pancake for 2-4min or until bubbles start to show through and the under-side is lightly browned.
- Flip and cook the other side of the pancake for about ~1min before removing and placing on a warmed plate.
- Repeat for the remaining batter to get three delicious pancakes.. top how you'd like and enjoy!
Notes
- 3g NET carbs for the entire recipe
- Turn down the heat if you find your pancakes browning too fast without the middle cooking through..slow cooking is best!
- Add a little butter or oil between each pancake pancake to prevent sticking.
-
Heat a plate in the microwave for about 40s and keep the door shut. Use this to put your pancakes on to keep them warm while the remaining pancake batter is cooking!
Nutrition
*Disclaimer: This post contains some affiliate links
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