If you ever feel like eating soufflé for breakfast, give this keto pancake a try! It takes no more than 15 minutes to prepare and makes a light, airy and delicious breakfast treat. I used my own sugar-free berry sauce which I always make in batches and eat with keto pancakes and waffles, full-fat yogurt or chia pudding.
This recipe is based on Fluffy Cocoa & Berry Omelet from my KetoDiet Cookbook and Fluffy Omelet with Raspberries from the KetoDiet App.
Nutritional values (per serving, pancake + berry sauce):
|of which Saturated||10||grams|
Macronutrient ratio: Calories from carbs (8%), protein (28%), fat (64%).
Berry sauce (makes 4 servings, about 1 ¼ cup):
Pancake (makes 1 serving, 1 pancake):
- Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add water, Erythritol, vanilla powder and lemon juice. Cook over a medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds.
- Let it sit for 10-15 minutes to thicken.
Meanwhile, prepare the pancake. Set the oven to broil at 200 C / 400 F. Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Add powdered Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks.
- Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.
- Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.
- Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet). Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place in the oven under the broiler for just about 5 minutes.
- Serve with the berry sauce on top. Reserve the remaining berry sauce for more pancakes - store in an airtight container for up to a week.
Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead).