Keto Pancake Recipe: Fluffy, Low-Carb Breakfast Delight

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Stack up on fluffy, low-carb goodness with these keto pancakes!

Ditch the carbs and start your morning off right with these delicious almond flour pancakes. Just a few simple ingredients like almond flour, eggs, and baking powder come together to create the fluffiest, most mouthwatering silver dollar pancakes you’ve ever tasted.

Sweetened with zero-glycemic erythritol and perfectly crispy on the outside, these little keto-friendly cakes will satisfy any pancake craving without knocking you out of ketosis. Top them off with your favorite low-carb fixings like sugar-free maple syrup, fresh berries, and whipped cream.

With only 2 net carbs per pancake, you can enjoy stack after stack of these fluffy almond flour pancakes on lazy weekend mornings. Say goodbye to pancake deprivation and hello to low-carb breakfast bliss! Start your keto day the delicious way with this easy keto pancake recipe.

Ingredients

  • 2 large eggs
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 1 tbsp butter melted
  • 1/4 tsp baking powder
  • 1 tbsp sweetener Sucralose, stevia, etc.
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup almond milk

Step 1: In a medium bowl, whisk together the eggs until lightly beaten

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Step 2: Whisk in the almond flour, coconut flour, melted butter, baking powder, sweetener, cinnamon and salt until well combined.

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Step 3: Slowly whisk in the almond milk until you have a smooth, lump-free batter. It should be the consistency of thick pancake batter.

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Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or butter. Pour the batter by 1/4 cupfuls onto the preheated cooking surface. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look dry.

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Flip with a spatula and cook the other side for another 1-2 minutes until lightly browned.

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Repeat with the remaining batter. Serve warm topped with your favorite keto pancake toppings like butter, sugar-free syrup, pecans, etc.

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This makes around 4 small pancakes. The almond and coconut flours make them sturdy enough to flip easily. Enjoy!

keto pancake recipe

Keto Pancakes

Fluffy, low-carb keto pancake stacks made with almond flour, erythritol, and just 2 net carbs per cake. Satisfy your pancake craving the keto way!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 pancakes
Calories 295 kcal

Ingredients
  

  • 2 large eggs
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 1 tbsp butter melted
  • 1/4 tsp baking powder
  • 1 tbsp sweetener Sucralose, stevia, etc.
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup almond milk

Instructions
 

  • In a medium bowl, whisk together the eggs until lightly beaten.
  • Then whisk in the almond flour, coconut flour, melted butter, baking powder, sweetener, cinnamon and salt until well combined.
  • Slowly whisk in the almond milk until you have a smooth, lump-free batter. It should be the consistency of thick pancake batter.
  • Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
  • Pour the batter by 1/4 cupfuls onto the preheated cooking surface. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look dry.
  • Flip with a spatula and cook the other side for another 1-2 minutes until lightly browned.
  • Repeat with the remaining batter. Serve warm topped with your favorite keto pancake toppings like butter, sugar-free syrup, pecans, etc.
  • This makes around 4 small pancakes. The almond and coconut flours make them sturdy enough to flip easily. Enjoy!

Video

Nutrition

Serving: 2 pancakesCalories: 295kcalCarbohydrates: 4gProtein: 13gFiber: 2g
Keyword breakfast, keto, pancakes, sweet