Keto Kodiak Protein Pancakes
Indulge in a stack of fluffy, protein-packed delights with these Keto Kodiak Protein Pancakes—perfect for a low-carb breakfast that doesn’t compromise on taste! Made with a blend of keto-friendly Kodiak Cakes Protein Pancake Mix and almond flour, these pancakes deliver the perfect balance of light texture and hearty flavor. Enhanced with a hint of vanilla extract and natural sweetness from granular erythritol, each bite is a guilt-free treat. Quick and simple to prepare in under 30 minutes, this recipe ensures golden-brown pancakes every time, thanks to the easy stovetop method and a dash of baking powder for that perfect rise. Serve warm with sugar-free whipped cream or fresh berries to take your keto breakfast game to new heights. If you're hunting for a high-protein, low-carb pancake recipe, look no further—these are the ultimate keto breakfast indulgence!
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Recipe Information
Ingredients
- 1 cup Kodiak Cakes Protein Pancake Mix (Keto-friendly)
- 1 cup Almond flour
- 2 Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Granular erythritol (or other keto-friendly sweetener)
- 1 tablespoon Coconut oil or butter (for greasing)
Instructions
In a large mixing bowl, combine 1 cup of Kodiak Cakes Protein Pancake Mix with 1 cup of almond flour. Mix them together thoroughly to ensure they are well combined.
In a separate bowl, beat 2 eggs thoroughly, and then add the 0.5 cup of unsweetened almond milk and 1 teaspoon of vanilla extract to the eggs. Mix well until the wet ingredients are thoroughly combined.
Pour the wet ingredients into the dry ingredients, and gently stir until you have a smooth batter. Avoid over-mixing as it might lead to tough pancakes.
Add 1 teaspoon of baking powder and 1 tablespoon of granular erythritol to the batter and gently fold them in.
Let the batter sit for a couple of minutes while you heat a non-stick skillet over medium heat. Lightly grease the skillet with coconut oil or butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges begin to set, about 2-3 minutes.
Flip the pancakes using a spatula and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Remove from the skillet and keep warm. Repeat with the remaining batter, re-greasing the skillet if necessary.
Serve the pancakes warm with your choice of toppings, such as fresh berries or a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 10.3 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 774 mg | 60% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 640 mg | 14% | |
*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.
