How to Make Keto Pancakes

Fluffy Keto Pancakes

Whisk together the dry ingredients in a large mixing bowl. Measure out 1 cup (96 g) of almond flour, 1/4 cup (32 g) of coconut flour, 2 teaspoons (8.4 g) of confectioners' erythritol sweetener, 1 teaspoon (4.2 g) of baking powder, and 1/4 teaspoon (1 g) of kosher salt and dump all of them in a large mixing bowl. Give the ingredients a quick stir with a whisk to combine them evenly. Erythritol is a low-calorie, low-carb sugar alternative that you can buy at health food stores, some grocery stores, and online. Before you buy it, make sure erythritol is the only ingredient listed on the packaging. If you see ingredients like dextrose or maltodextrin listed, look for another brand. These fillers can raise blood sugar levels. If you love the flavor of cinnamon, stir 1/2 teaspoon (2.1 g) of cinnamon into the dry ingredients.

Mix together the wet ingredients in a separate mixing bowl. Pour 1/2 cup (118 ml) of unsweetened coconut milk and 1/4 cup (60 ml) of heavy cream into a second bowl. Add 1 tablespoon (14.3 g) of unsalted butter, 1 teaspoon (4.9 ml) of vanilla extract, and 3 large eggs. Then, whisk the ingredients together thoroughly. For dairy-free pancakes, replace the heavy cream with coconut or almond milk and use coconut oil instead of regular butter.

Combine the wet and dry ingredients in the larger mixing bowl. If the largest bowl is holding the dry ingredients, pour the wet ingredients into that bowl, or vice versa. Stir the batter thoroughly until the ingredients are fully combined.

Add coconut, nuts, and zest and let the batter rest for 10 minutes. Add 2 tablespoons (28.6 g) of toasted unsweetened coconut flakes and 2 tablespoons (28.6 g) of toasted chopped macadamia nuts to the batter. Then, zest half a lemon and add that. Use your whisk or a spatula to stir the ingredients into the batter.

Grease a large nonstick skillet over medium heat. Use enough butter to fully coat the bottom of your skillet. Heat the butter over medium heat until it is completely melted. You can also cook the pancake batter in your waffle iron if you prefer waffles.

Scoop up 2 tablespoons (28.6 g) of batter and spread it in the skillet. If you have a 2-tablespoon (28.6 g) cookie scoop, that would be perfect! It’s fine if you use a spoon and eyeball it, though. Carefully drop the batter into the hot skillet and use your spoon or scoop to spread it out into a 3 inches (7.6 cm) round.

Cook the first side for about 3 minutes until the bottom is golden brown. Use a spatula to lift the edge of the pancake and peek at the underside. Once the bottom is golden brown and the top looks a little puffed up, it’s ready to flip! Keep in mind that keto pancakes take a little longer to cook than traditional pancakes.

Use a spatula to flip the pancake and cook it for another 2 minutes. Scoop the spatula under the pancake so that it’s supporting the full weight of the pancake. Then, quickly flick your wrist to flip it over. Give the pancake another 2 minutes until it’s cooked through.

Transfer the first pancake to a plate and repeat with the remaining batter. Continue cooking 1 pancake at a time using the same process as before. This recipe makes about 10 pancakes, so you can stack them on 1 plate or grab a couple of other plates for individual servings.

Serve the pancakes warm with your choice of tasty toppings. How you serve your delicious pancakes is up to you! A lot of the typical pancake toppings, like sugar and regular syrup, are off the table for keto dieters, but you have some other flavorful choices. Experiment with keto-friendly toppings like: Butter A sprinkling of toasted unsweetened coconut flakes A drizzle of melted unsweetened peanut butter A handful of berries Bacon crumbles Keto-friendly whipped cream Sugar-free syrup

Store leftovers in the fridge or freezer to enjoy another day. Let the leftover pancakes cool completely and tuck them into ziplock baggies with sheets of ungreased parchment paper in between the individual pancakes. You can store them in the fridge for 2-3 days or freeze them for up to 2 months. Reheat your pancakes by microwaving them for 10-20 seconds, add your toppings, and enjoy.

Easy Cream Cheese Keto Pancakes

Put all of the ingredients into your blender. Drop 4 ounces (113 g) of room temperature cream cheese into your blender and crack 2 large eggs. Then, add 1/4 cup (24 g) of coconut flour, 1/2 teaspoon (2.1 g) of baking powder, and 1/4 teaspoon (1 g) of salt to the blender. Be sure to let the cream cheese sit out at room temperature for 30 minutes or so to soften it up. You can use a food processor or stand mixer instead of a blender. You can buy coconut flour at health food stores and online. Make sure the package only lists coconut as the sole ingredient, though! Some coconut flours are made with sugar, flavorings, and unhealthy fillers.

Blend the ingredients together until the batter is smooth. Secure the lid on your blender or food processor. Pulse or process the ingredients until they are fully combined. You can stop once the consistency of the batter is perfectly smooth. If you want to experiment with different flavors, consider adding cinnamon, pumpkin spice mix, maple extract, or vanilla extract to the batter before you fire up the blender.

Grease a large nonstick frying pan over medium heat. Place the nonstick frying pan over medium heat and coat the bottom of it with cooking spray or butter. If you’re using butter, be sure to let it melt all the way so it coats the pan thoroughly. You can also grease your pan with ghee, if you prefer.

Drop 2-3 tablespoons (28.6-42.4 g) of batter into the frying pan. This amount of batter creates 1 pancake. Measure it out and pour it into your frying pan so it spreads out in a circle.

Cook the first side for 3 minutes until the bottom is deep golden-brown. Lift the edge of the pancake with a spatula so you can check the underside. It’s ready to flip when the bottom turns a deep golden-brown color.

Flip the pancake with a spatula and cook the other side for 2 minutes. Scoot the spatula under the pancake so the entire pancake is supported. Flick your wrist quickly to flip the pancake over. Let the second side cook for 2 minutes until it’s cooked through.

Put the pancake on a plate and make the rest of your pancakes. Continue the same process of cooking 1 pancake at a time until you use up all the batter. You can stack each pancake on top of the previous one on the plate.

Serve the pancakes warm with your favorite keto-friendly toppings. Since keto is sugar-free, it might seem like your options are limited, but there are plenty of tasty toppings to choose from! A few of your delicious options include: Melted butter Almond butter A handful of blueberries Sugar-free maple syrup Sugar-free chocolate chips Monk fruit maple syrup Store any leftovers in an air-tight container and enjoy them within 5 days.