Best Keto Pancakes Recipe
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.
Servings: 8 pancakes
Calories: 159kcal
Ingredients
- 3 large eggs
- 2 tablespoons MCT oil
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon monk fruit sweetener or to taste
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup heavy cream add water if the batter is too thick
- optional: cinnamon for added flavor
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Add water to the batter if it's too thick.
Cooking 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 skillet 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 hot!
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.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 1mg
