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Keto Pancakes with maple syrup

BEST Low Carb Keto Pancakes


  • Author: Stephanie Parlegreco
  • Prep Time: 5 minutes (5 more minutes resting time)
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Description

Whether you call them Pancakes, Hot Cakes, or Flap Jacks, you are going to love this Keto Pancake Recipe. In just a few minutes you can enjoy fluffy low carb pancakes for breakfast any morning you want, whether you are on a low carb diet or not.


Scale

Ingredients

  • 1 cup almond flour 
  • 4 tbsp coconut flour
  • 4 tsp powdered swerve 
  • 1 tsp baking powder 
  • 6 eggs
  • 2 tsp vanilla 
  • ½ cup unsweetened almond milk

Instructions

Notes

4.8 NET CARBS PER SERVING (1 SERVING = 2 – 4” PANCAKES)

A BLENDER is key to getting the right pancake consistency. 

Silicone spatula works the best.

Bubbles – Wait until there are bubbles on the pancake before flipping. 

Griddle – A griddle is the best way to cook keto pancakes, in my opinion. 

Don’t overmix – It can lead to ot denser keto pancakes.

Small Keto Pancakes – Make smaller keto pancakes, about 4” in diameter. It’s easier to flip and won’t fall apart as easily. 

Cooking Temperature – If using a griddle cook the keto pancakes at 350 degrees. If using a frying pan then cook on medium heat. 

Almond Flour – Be sure to use almond flour, and not almond meal. 

Egg-Free Option – For each egg replace it with 1 tbsp of flax meal or chia seeds + 3 tbsp warm water. Let sit for 5 minutes. Then add to the blender. 

Flip Carefully.

Let the batter rest for 5 minutes before using. 

Coconut oil – I found using coconut oil on the griddle works best, without burning the pancakes. Butter can burn easily. 

Pancake Molds – Not only are pancake molds fun for kids, but they are a great way to get perfectly shaped pancakes. 

Sweetener – Powdered sweeteners work the best, giving you the right texture. Granulated sweeteners can leave you with a grainy texture.

  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

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