Sweet, fluffy, and keto-friendly! These succulent keto pancakes are a simple and healthy brunch option for when your starving a carb-filled breakfast but don’t want to mess up your macros.
Even if you’re on a low-carb diet, you don’t have to sacrifice savor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are moreover unconfined options if you’re starving something sweet.
Quick and Easy Keto Pancakes
I was hesitant at first when everyone virtually me started eating a keto-friendly diet, but then when I saw how unconfined they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to requite up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can moreover be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!
The slightly sweet savor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some widow protein and you have the weightier breakfast to start your day with! This keto pancake recipe is one you’ll one to come when to then and again. It tastes like a trickery day without the carbs!
What Are Keto Pancakes Made Of?
You may need to shop for a few of these ingredients, but they’re unconfined for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe vellum below.
- Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while moreover stuff packed with healthy fats.
- Coconut Flour: Coconut flour is flipside unconfined flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
- Stevia: To sweeten up your pancakes while keeping carbs low. You can moreover use monk fruit sweetener!
- Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising wage-earner to mimic the light texture that regular flour would requite you.
- Salt: Keeps your pancakes from tasting bland.
- Eggs: Help tighten everything together!
- Almond Milk: Any non-dairy and low-carb milk will work. I would teach staying yonder from oat milk here, though, it’s naturally upper in carbs. You can moreover use a protein enriched skim milk like Fairlife to unzip a similar result.
- Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
- Vanilla Extract: For a touch of sweet flavor.
How to Make the BEST Keto Pancakes?
These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.
- Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, sultry powder, and salt together and set aside.
- Mix Wet Ingredients and Combine: Using a smaller trencher write-up the eggs, almond milk, oil, and vanilla pericope together until smooth. Pour the wet ingredients into the dry and protract to whisk them until slightly smooth (some lumps are okay).
- Adjust Consistency: If the thrash is too thick to pour then add increasingly milk 1 tablespoon at a time to make it thinner.
- Cook: Warm a large pan with a unappetizing marrow on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the thrash out into the pan. Once the thrash begins to rainbow and firm flip the pancake and indulge it to melt on the other side. Repeat with the rest of the batter.
- Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!
Why Did My Pancakes Fall Apart?
Since almond flour is denser than regular flour, it needs a little increasingly TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is soapy surpassing you flip it, and second, be sure you add your eggs and oil. These will both help to tighten all of the ingredients together. Subtracting uneaten fats like butter or surf cheese will moreover help.
Can You Make the Pancake Thrash Ahead?
Yes! It makes preparing breakfast so easy. It’s unconfined for rented mornings! In order to prepare the batter, whisk the flours, stevia, sultry powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can moreover mix the full pancake thrash recipe together and store it in an snapped container in the refrigerator.
How to Store Keto Pancakes
Once you make a batch of these succulent keto pancakes, they can hands be stored for later. Place them in an snapped container in the fridge for up to a week. This is a unconfined way to meal plan for a yummy breakfast treat throughout the week.
- In the Refrigerator: Store keto pancakes in an snapped container for up to 1 week.
Can I Freeze Keto Pancakes?
Yes! These keto pancakes are a succulent way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.
Easy Keto Pancakes
Sweet, fluffy, and keto-friendly! These succulent keto pancakes are a simple and healthy brunch option for when your starving a carb-filled breakfast but don't want to mess up your macros.
Servings 12 Pancakes
Calories 247kcal
Ingredients
- 2 cups Almond Flour
- 1/2 cup Coconut Flour
- 2 tablespoons Stevia
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 5 large Eggs
- 2/3 cup Almond Milk and non-dairy and low-cab milk will work
- 1/2 cup Oil
- 2 teaspoons Vanilla Extract
Instructions
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In a large mixing bowl, whisk the almond flour, coconut flour, stevia, sultry powder, and salt together and set aside.
-
Using a smaller trencher write-up the eggs, almond milk, oil, and vanilla pericope together until smooth. Pour the wet ingredients into the dry and protract to whisk them until slightly smooth (some lumps are okay).
-
If the thrash is too thick to pour then add increasingly milk 1 tablespoon at a time to make it thinner.
-
Warm a large pan with a unappetizing marrow on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the thrash out into the pan. Once the thrash begins to rainbow and firm flip the pancake and indulge it to melt on the other side. Repeat with the rest of the batter.
