Welcome to this recipe for making keto pancakes, a delightful breakfast option that aligns perfectly with a low carb and keto-friendly lifestyle.
In this post, I will share a simple recipe that tastes, looks and has the same texture as traditional pancakes... without the carb load. This recipe is ideal for anyone looking to enjoy a satisfying start to their day.
This keto pancake recipe is: LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.
Inspiration for this keto pancakes recipe
Is this keto pancakes recipe truly low carb or keto?
When it comes to categorizing this keto pancakes recipe, it's both low-carb and keto-friendly, making it an excellent choice for anyone following either dietary path... Keep in mind that this is a treat that is higher in carbs than eggs or avocado.
Whether monitoring your carb intake or seeking alternative breakfast choices, these keto pancakes offer the perfect balance of flavor and deliciousness.
What are the ingredients to make keto pancakes?
- Almond Flour: The cornerstone of these pancakes, almond flour provides a low carb base, ensuring a fluffy texture when blended that is similar to traditional pancakes.
- Eggs: Essential for binding the ingredients together, eggs add structure and bind the batter together.
- Cream: It's used to adjust the batter's consistency, ensuring your pancakes are neither too thick nor too thin. If you're looking to eliminate dairy, use water or unsweetened almond milk.
- MCT Oil: A keto staple, MCT oil not only adds moisture but helps prevent the pancake from sticking to the pan.
- Baking Powder: This leavening agent is crucial for achieving that desirable rise, giving the pancakes a light and airy texture. Adding too much will make the pancake taste off and result in a gooey center.
- Salt: A pinch of salt balances all the flavors.
- Monk Fruit Sweetener: A natural, low carb sweetener, monk fruit adds the perfect sweetness without the carbs of regular sugar.
- Vanilla Extract: This adds a hint of warmth, elevating the overall taste profile of the pancakes without needing to add more sweetener.
- Cinnamon: Although optional, it really punches up the flavor of these pancakes without increasing the carb load.
Can you make keto pancakes with coconut flour?
Yes, you can make keto pancakes with coconut flour. It's an alternative to almond flour, known for its absorbency and slightly sweet taste. Remember that coconut flour requires more liquid and eggs in the batter to achieve consistency.
Can you make keto pancakes with cream cheese?
Yes, cream cheese is a fantastic ingredient for keto pancakes, adding a rich, creamy texture and a subtle tangy flavor. When using cream cheese, blend it well with the wet ingredients before adding the dry ingredients to ensure a smooth batter without lumps.
HOW TO MAKE KETO PANCAKES
To start making your keto pancakes, first prepare your batter. In a blender, combine the ingredients. Blend well to ensure a uniform and lump-free batter. Allow the batter to sit for a few minutes; this rest time lets it thicken slightly, which is key for that perfect pancake consistency.
When it's time to cook, heat a non-stick pan or griddle over medium heat and lightly grease it with butter. Carefully pour the batter onto the hot pan in a circular motion, looking for uniform thickness.
Watch for bubbles to form on the surface and for the edges to firm up, indicating it’s time to flip. Cook the second side until it's golden brown. Serve these delightful keto pancakes hot, topped with butter or fresh berries for a delicious, satisfying breakfast.
MAKE YOUR OWN KETO PANCAKES AT HOME
I've highlighted some of the steps to recreating this keto pancake recipe right in your kitchen. If you have questions, please ask in the comments!
Can you make the keto pancake dry mix and use it later?
Making a dry mix for later use is a great time-saver. Combine all the dry ingredients appropriately and store them in an airtight container. When ready to use, add the wet ingredients to the mix for fresh pancakes. Keep in mind that baking powder has a shelf life!
What type of syrup can you use on keto pancakes?
For keto pancakes, opt for sugar-free syrups that are sweetened with keto-friendly sweeteners like erythritol, stevia, or monk fruit. Several brands offer maple-flavored or other sugar-free syrup varieties perfect for a low carb diet.
Storage, Freezing, and Reheating Keto Pancakes
Storing: Once cooled, place the keto pancakes in an airtight container or a resealable plastic bag. They'll stay fresh in the fridge for up to 5 days, making them a great make-ahead option.
Freezing: For longer storage, freezing is the way to go. Add parchment paper layers to prevent the pancakes from freezing together. Store them in the freezer for up to 3 months. To avoid freezer burn, ensure they're sealed tightly.
Reheating: When you're ready to enjoy your keto pancakes again, reheating is simple. If they're frozen, there's no need to thaw them first. Warm them in a toaster on a medium setting or heat a skillet over medium heat and cook the pancakes for a minute or two on each side.
This method brings back a bit of the original crispness and flavor, making your pancakes just as delicious as when they were first made.
Want more low carb breakfast options? Look at these recipes:
Crispy Keto Waffles: Perfect for those mornings when you crave something crispy and golden, these keto waffles offer a delightful crunch with every bite.
Golden Keto Crepes: These light, golden keto crepes are the perfect breakfast option for a lazy weekend. Top with your favorite sweet or savory fillings for a real treat.
Sweet Potato Hash: A vibrant and flavorful option, this Sweet Potato Hash brings a burst of color and heartiness to your breakfast table, ideal for when you're looking for something just a little different.
Spicy Broccoli with Scrambled Eggs: Kickstart your morning with this energizing combo of Spicy Broccoli and Scrambled Eggs, a perfect blend of heat, flavor, and protein to fuel your day.
The Best Grits Recipe (Not Low Carb): For those special mornings or cheat days, indulge in the Best Grits Recipe... I'm not joking- these grits are amazing and worth the splurge.
LOOKING FOR SOME DELICIOUS TOPPINGS FOR THE KETO PANCAKES?
Try some of these recipes... the blueberry compote is simply amazing.
Easy Keto Whipped Cream: Add a luxurious touch to your keto pancakes with this Easy Keto Whipped Cream, a light and fluffy topping ready in less than 10 minutes.
Low Carb Blueberry Compote: This Low Carb Blueberry Compote is a delightful blend of sweet and tart flavors, making it a perfect topping to make these pancakes sing.
Fresh Peach Compote (Not Low Carb): For a summery twist, top your pancakes with this Fresh Peach Compote, offering a naturally sweet, juicy flavor that’s a treat for those non-low-carb days.
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
Keto Pancakes
Start your day with these keto pancakes, a perfect low carb, keto-friendly breakfast option that's both delicious and easy to make. By blending the batter we will create a smoother texture, making these pancakes not only taste like traditional pancakes but also have the same texture... they are delicious.
Ingredients
- 1 cup almond flour
- 3 large eggs
- ¼ cup heavy cream (add water if the batter is too thick)
- 2 tablespoon MCT oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon monk fruit sweetener (or to taste)
- ½ teaspoon vanilla extract
- Optional: Cinnamon for added flavor
Instructions
- Blend the Batter: In a blender, combine all of the ingredients. Blend until you have a smooth and consistent batter. Let the batter sit for a few minutes to thicken slightly. It is important to let the batter sit for about 5 minutes.
- Cook the Pancakes: Preheat a non-stick pan or griddle over medium heat and lightly grease it with butter (the butter will make the pancakes taste better). Pour or scoop the batter onto the pan, pouring circularly to create a uniform thickness to the pancake. Cook until bubbles form on the surface and the edges start to firm, then flip and cook until browned on the other side. PLEASE NOTE: the pan's temperature is important... too hot and it will burn. If it is too cool it will not cook through.
- Serve: Enjoy your keto pancakes hot with your favorite low carb toppings like berries, blueberry compote, or keto whipped cream.
Notes
- Batter Consistency: The key to perfect keto pancakes is getting the batter consistency right. It should be pourable but not too runny. If it's too thick, add more water; if too thin, add more almond flour.
- Blending vs. Mixing: Blending the batter creates a smoother texture than hand mixing. This results in better consistency and fluffier pancakes.
- Heat Management: Keep your pan at medium heat. If it's too hot, the pancakes will burn on the outside before cooking through. The pancakes won't form properly if the pan isn't hot enough. It's a balancing act!
- Cooking Time: Pay attention to the cooking time. Keto pancakes typically cook a little slower than traditional pancakes. Flip them when you see bubbles on the surface, and the edges look set.
- Flipping Pancakes: Be gentle when flipping the pancakes, as they can be more delicate than regular pancakes (this is due to no gluten!). Use a wide spatula for the best results.
- Serving Size: This recipe's serving size can vary based on dietary needs. Adjust the portion size according to whether you are low carb or in ketosis. As with everything, it's all about what you can fit into your daily numbers.
- Storage: Store leftover pancakes in the refrigerator for a few days. Reheat them in a pan or a microwave before serving. See the section on Storing, Reheating, and Freezing in the post for more information.
- Practice Makes Perfect: Don’t get discouraged if your first batch isn’t perfect. Keto pancakes can be a bit of trial and error, so feel free to adjust the recipe to suit your taste. If you have real issues with the pancakes staying together, add one more egg white and blend again.
- Nutritional Awareness: Remember, while these pancakes are keto-friendly, they should still fit within your daily macros and nutritional goals.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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