These keto pancakes are exceptionally thick and fluffy, and just 5 ingredients are required! They don’t require any grains or sugar, and they’re quick and simple to prepare! Per serving, There are 3 grams of net carbohydrates.
Bagels, waffles, and these keto pancakes are among my favorite keto breakfast dishes.
If I had to pick one breakfast to eat every day, it would be pancakes. Waking up to a large Stack of fluffy pancakes topped with maple syrup is both soothing and unique.
There are only 5 essential components, and neither sugar nor grains are required! The Pancakes have a thick, extremely fluffy texture with a tender center! They have a diner-Style Pancake flavor to them, with no egg or almond flavor!
What’s the best way to cook low-carb pancakes?
- Eggs should be served at room temperature.
- Milk of choice– I used unsweetened coconut milk, but you may use any milk you like.
- Coconut oil– refined and melted coconut oil (no coconut flavor!).
- You must use blanched almond flour, not an almond meal, for this recipe. The blanched variant has a lighter crumb and a fluffier center.
- Baking powder gives the pancakes additional lift and stability.
- Optional: granulated sweetener of choice I love my pancakes with syrup, so I
In a small mixing bowl, whisk together the eggs, milk, and coconut milk. Combine the Almond flour and baking powder in a separate bowl. Fold the dry ingredients into the wet Components gently until a thick batter is formed.
Place a big nonstick pan over medium heat and oil it. When the pan is heated, scoop out 1/4 Cup pieces of the batter and cover.
Allow 3-4 minutes for the pancakes to cook, or until Bubbles develop around the edges. Allow the pancakes to cook for another 2 minutes after Flipping them and covering them Again.
Instructions for making the finest keto pancakes
While the pancakes are cooking, cover the pan to help them bubble up and cook evenly, Making them extra light and fluffy.
If you like sweeter pancakes, feel free to add any granulated sugar to the batter.
Even if you’re using a non-stick pan, make sure it’s properly greased so the pancakes can be Easily flipped.
Pancake storage and freezing
Pancakes should be kept refrigerated in an airtight container. They’ll keep in the fridge for up to a week.
To freeze leftover pancakes, place them in a ziplock bag and freeze for up to 6 months.
Reheat the pancakes in the microwave for 30 seconds or in a non-stick pan until warm.
We hope you liked the recipe, especially pancake lovers
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Also, check out this delicious recipe
COTTAGE CHEESE PANCAKE MIX:
Baking Method: BAKE SEVERAL AT A TIME IN YOUR OVEN!
Preheat oven and non-stick cookie sheet to 400 degrees. Remove hot cookie sheet, and spray With non-stick coating, oil, or butter. Form 4” pancakes on a sheet by spreading out a thick Batter.
Bake for 7 minutes. Turn Pancakes and bake for an additional 6 minutes. Serve or keep warm Until ready to serve with your favorite jam, fresh fruit or preserve.
Note: Pancakes may not brown on the first side, but will be on the second side and are Cooked perfectly every time! If using a dark cookie sheet, cooking time may need to be Decreased by 1-2 min. per side.
Oven Puff Pancake:
1 Cup Heidi’s Cottage Cheese Pancake Mix
1 Cup Milk
1 ½ Tablespoon Butter
Preheat oven to 425 degrees. With an electric mixer, mix all ingredients together, except Butter, on medium speed for approximately one minute. Place butter in a 10” pie plate or 12” quiche dish.
Place in preheated oven until butter is melted. Immediately pour batter over hot melted Butter in a pan. Bake for 15 –20 minutes until puffed and brown. Remove from oven and fill With fresh fruits or serve plain sprinkled with powdered sugar and a squeeze of fresh lemon Juice.
Apple Puff Pancake: Add one apple thinly sliced to a pie plate or baking dish when melting Butter. Pour batter over melted butter and apples then cook as directed above.
More keto recipes here