Keto Classic American Pancakes
Fluffy, golden, and perfectly low-carb, these Keto Classic American Pancakes are a breakfast dream come true for anyone following a ketogenic diet. Made with a blend of almond flour and coconut flour, these pancakes deliver the perfect texture without a hint of guilt. The subtle sweetness of erythritol pairs beautifully with hints of vanilla, creating a pancake that’s light yet satisfying. Quick and easy to prepare in just 25 minutes, they’re ideal for busy mornings or lazy weekend brunches. Top them with your favorite keto-friendly syrup, a pat of butter, or even a dollop of whipped cream for the ultimate indulgent start to your day. Packed with protein and low in carbs, this keto pancake recipe will quickly become a go-to in your breakfast rotation!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 2 tablespoons Erythritol
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Whisk together to ensure the dry ingredients are evenly mixed.
In a separate bowl, crack the eggs and beat them lightly. Add the almond milk and vanilla extract, whisking until the mixture is smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients, stirring gently until completely combined. The batter should be thick but pourable; if it's too thick, add a tablespoon more of almond milk at a time until the desired consistency is achieved.
Preheat a griddle or non-stick skillet over medium-low heat. Melt a small amount of butter on the griddle to prevent sticking.
Ladle about 1/4 cup of batter onto the griddle for each pancake, spreading gently into a circular shape with the back of the ladle if needed.
Cook the pancakes until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip carefully using a spatula and cook the other side until golden brown, approximately another 2-3 minutes.
Repeat with the remaining batter, adding more butter to the griddle as needed between batches to keep the pancakes from sticking.
Serve warm with your choice of keto-friendly syrup or toppings.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 510 mg | 39% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 361 mg | 8% | |
*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.
