Keto Buckwheat Pancakes
Start your morning right with these fluffy and nutritious Keto Buckwheat Pancakes—perfect for anyone following a low-carb lifestyle! Despite their name, these pancakes are keto-friendly thanks to the pairing of buckwheat flour and almond flour, delivering a hearty yet light texture without spiking carbs. With just 10 minutes of prep and an irresistibly simple cooking process, these pancakes are enriched with the subtle sweetness of erythritol and a touch of vanilla, making them a guilt-free indulgence. Perfectly golden and ready to serve, they shine with sugar-free syrup, fresh berries, or whipped cream for a crowd-pleasing breakfast treat. Gluten-free, low-carb, and packed with flavor, this recipe proves that keto breakfasts can be delicious and satisfying!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Eggs, large
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol or preferred keto sweetener
- 1 tablespoon Unsalted butter or coconut oil, for cooking
Instructions
In a medium-sized mixing bowl, combine buckwheat flour, almond flour, baking powder, and salt. Whisk them together until evenly mixed.
In another bowl, beat the eggs until light and fluffy. Add the unsweetened almond milk, vanilla extract, and erythritol or chosen sweetener. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or coconut oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface, and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes, or until the other side is golden brown.
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, greasing the skillet as necessary.
Serve the pancakes warm, topped with your choice of sugar-free syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 606 mg | 47% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
