Keto Pancakes
Start your day with a stack of these fluffy, golden Keto Pancakes that promise all the comfort of classic pancakes without the carb overload. Made with a nutrient-rich blend of almond and coconut flours, these low-carb pancakes are naturally gluten-free and sweetened with erythritol to keep them sugar-free and keto-friendly. Whisked together with almond milk, eggs, melted butter, and a hint of vanilla extract, the batter creates light, tender pancakes with just the right balance of sweetness and flavor. Ready in just 30 minutes, these pancakes are perfect for a quick breakfast or a leisurely brunch, and they pair beautifully with keto syrup, fresh berries, or a dollop of whipped cream. Whether you're following a ketogenic diet or just looking for a healthier breakfast option, these Keto Pancakes are a deliciously satisfying choice that everyone will love.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons granulated erythritol
- 1 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt until well combined.
In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until you have a thick batter. If the batter is too thick, you can add a little more almond milk until you reach the desired consistency.
Heat a non-stick skillet over medium heat. Lightly grease the skillet with cooking spray or a small amount of butter.
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the edges and the bottom is golden brown.
Flip the pancakes and cook for an additional 1-2 minutes, or until the second side is golden brown and the pancake is cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter. Serve warm with your favorite keto-friendly toppings.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 282 mg | 6% | |
*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.
