“These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.” Most of us who have gone keto are challenged with finding great recipes to replace wheat based products. It is easier to just not have pancakes for breakfast than to try a keto version. I created this version as an adaptation of the low fat version I serve to Lord D which gets its volume from beaten egg whites. They are easy to whip up so now we both enjoy our own version of fluffy filling pancakes.
Course: Breakfast
Cook Time15 minutes
Total Time30 minutes
Servings5 4″ pancakes
Ingredients:
- 25 g coconut flour 1/4 cup
- 30 g erythritol 2 Tablespoons, add more or less to your tastes
- ¾ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 55 mL almond milk heavy cream, or coconut milk (1/4 cup)
- 30 g butter melted (2 Tablespoons)
- ½ tsp vanilla my favorite here is maple extract
- water optional, if too thick
My quick keto pancake syrup:
- ½ T coconut oil
- ½ T butter
- ½ tsp erythritol
- ¼ tsp maple extract
Instructions:
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Preheat a large pan on medium-low.
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Whisk all dry ingredients together well in a mixing bowl – sifting is best for no lumps!
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Melt butter in a separate bowl. Whisk in milk and vanilla. Whisk in eggs.
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Pour wet ingredients into dry and whisk thoroughly.
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Let it sit for 5-10 minutes to thicken up. [The thicker the batter, the thicker the pancakes. Some days it turns out suuuper thick for some reason. If it’s thicker than you want it, add some water a Tablespoon at a time, and mix until you get the desired consistency.]
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Put coconut oil or butter in your pan and spread around. Drop about ¼ cup of batter onto pan and spread out just a little bit (I like to use silicone egg molds to keep them fluffy and round, but I didn’t use them for the pictures)
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Cook for about 5-8 minutes on one side, until bubbles form and pop. (Keep an eye on the bottoms of your pancakes, as coconut flour tends to burn pretty quickly. If you see them starting to brown too quickly, turn your heat down)
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Carefully flip the pancakes over. They will be a little more delicate than pancakes made with regular flour. Cook another 3 minutes.
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Serve those delicious pancakes at any hour of the day. You can top them off with some sugar-free syrup, butter, or my favorite Quick Keto Pancake Syrup.
Maple Syrup Directions:
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Melt coconut oil and butter in microwave or over the stove.
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Add in extract and erythritol and give it a whisk. Pour over your pancakes and enjoy.
Nutritional information:
152
Calories
7.2g
Fat
1.4
Carbs (Not Net)
5.2g
Fiber
17.4g
Protein
I just made these and they are delicious!