Keto Pancakes Recipe – Low Carb Africa

A fluffy and light pancake! They’re fuss-free, quick to make, and all the ingredients are pantry staples on the keto diet.This is he one of the easiest keto breakfast recipes I know.

Also, this easy keto pancake recipe is great for meal prep. Mix ingredients and refrigerate until ready to make pancakes. Perfect for busy mornings or any time of the day. Recommended for Mother’s Day brunch!

This low-carb pancake recipe has just 7 net carbs and is gluten-free. These are by far the best keto pancakes!

Are Pancakes Keto Friendly?

Traditional pancakes are far from low carb. They contain a lot of carbohydrates and sugar. All-purpose flour and sugar are some of the main ingredients in pancakes. They have enough carbs to raise your blood sugar and kick you out of ketosis. Regular pancakes should be avoided while on the keto diet.

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The good news is that it’s totally fine to eat keto pancakes while on a low carb diet. can be eaten.

Ingredients used

These delicious pancakes require only a few ingredients.

• almond flour: almond flour A perfect low carb alternative to all purpose flour. Use good quality almond flour, not almond meal.
• Baking powder: of Baking powder The pancake will puff up.
• Melted butter: I use unsalted butter so I can hand salt the pancake batter. If using salted butter, taste the dough before adding salt.
• salt: a pinch salt Unsalted melted butter will suffice.
• egg: This recipe uses 2 large eggs.
• vanilla extract: I use 1 teaspoon of vanilla extract for flavor.
• sweetener: Use your favorite keto sweetener.i prefer to use monk fruit sweetener, deviateAlso Allulose.
• olive oil spray: Use this to oil the frying pan.
• Almond milk: i use almond milk but you can replace it with coconut milk.

How to make this recipe

Making fluffy pancakes requires a few steps.

1. Place all ingredients in a blender and blend until smooth.
2. Preheat a griddle or nonstick skillet on the stove over medium heat.
3. Spray pans with a little olive oil so pancakes can be easily flipped.
4. Pour enough pancake batter so that each pancake is 3 to 4 inches in diameter.
5. When it starts to bubble, flip it over and heat for 1-2 minutes.
6. Allow to cool before serving.

save and reheat

You can save the pancake batter for meal prep.Be careful not to add the baking powder until just before making the pancakes. Adding baking powder to stored dough does not last long.

To store leftover keto-friendly pancakes, place them in an airtight container and refrigerate. Use within 3-5 days.

You can freeze leftover keto pancakes. Spread them out on a baking sheet or tray, then freeze for an hour or two. Once firm, transfer to a freezer bag or airtight container. Freeze them for 3-6 months.

Reheat pancakes in oven or microwave. Sprinkle with unsalted butter and heat until warm. Butter keeps them from drying out.

What can I eat this recipe with?

Enjoy these insanely delicious almond flour pancakes as a stand-alone meal. They’re the perfect keto breakfast dish for the whole family.

Add some fresh berries or your favorite low-carb topping. sugar-free syrup For some mega goodness!

Tips and variations

• If you don’t have a blender, you can whisk all the ingredients in a large bowl.
• The dough should have the consistency of a typical pancake dough. Add a little milk if it’s too thick.
• Try to use only a small amount of oil in the frying pan. A little oil is needed to give the pancake a smooth brown surface.
• You can also whisk together wet ingredients such as eggs, melted butter, milk, milk extract, and sweeteners. You don’t have to do it this way if you can blend.
• drizzle sugar-free syrup Drizzle unsweetened maple syrup or other low-carb syrup over pancakes.

Frequently Asked Questions

Need more keto breakfast recipes? Try these next time!

air fryer breakfast sausage

spicy omelet

keto scrambled eggs

sausage and spinach frittata

steak and egg scramble

keto avocado smoothie

recipe

keto pancake recipe

These fluffy keto pancake recipes are the real deal! With just a handful of ingredients in your blender and pan, they’re ready in less than 10 minutes.

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course: breakfast

cooking: American

Preparation time: Five minutes

Cooking time: Five minutes

total time: Ten minutes

Serving: 6

calorie: 163kcal

cooking modeprevent the screen from dimming

instructions

• Blend all ingredients in a blender.

• Preheat a griddle or nonstick pan.

• Spray a little olive oil.

• Pour pancake batter to 3 to 4 inches in diameter.

• When it comes to a boil, turn it over and bake for 1-2 minutes.

• Allow to cool before serving.

Note

This recipe serves 6 and has 7 net carbs per serving.

• If you don’t have a blender, you can whisk all the ingredients in a large bowl, but blending is better for smooth mixing.
• The dough should have the consistency of a typical pancake dough. Add a little milk if it’s too thick.
• Try to use only a small amount of oil in the frying pan. A little oil is needed to give the pancake a smooth brown surface.
• drizzle sugar-free syrup Drizzle unsweetened maple syrup or other low-carb syrup over pancakes.

nutrition

calorie: 163kcal | | carbohydrate: 9g | | protein: 6g | | thick: 15g | | saturated fat: Fourg | | Polyunsaturated fat: 1g | | Monounsaturated fat: 2g | | Trans fat: 1g | | cholesterol: 65mg | | sodium: 51mg | | potassium: 89mg | | fiber: 2g | | sugar: 1g | | Vitamin A: 197IU | | calcium: 81mg | | iron: 1mg

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