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If you’ve ever ruined a keto pancake by trying to flip it too early, you’re going to love this method! This recipe uses a "stove-to-broiler" technique: you start it in the pan to set the bottom, but finish it under the broiler (grill). This guarantees a fluffy, soufflé-like texture without the stress of flipping a delicate batter. It’s high in protein, making it incredibly filling thanks to the Parmesan and eggs—honestly, half a pancake is usually plenty for one meal, especially if you use toppinds. Best of all, any leftovers reheat perfectly for a quick lunch the next day.
Hands-on Overall
Serving size 1 pancake
Nutritional values (per 1 pancake)
Net carbs4.5 grams
Protein37.9 grams
Fat43.4 grams
Calories589 kcal
Calories from carbs 3%, protein 27%, fat 70%
Total carbs7.6 gramsFiber3 gramsSugars2.1 gramsSaturated fat23.3 gramsSodium1,093 mg(48% RDA)Magnesium52 mg(13% RDA)Potassium388 mg(19% EMR)
Ingredients (makes 2 servings)
- 3 large eggs
- 1/4 tsp cream of tartar or apple cider vinegar
- 1/2 cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz)
- 2 level tbsp coconut flour (16 g/ 0.6 oz)
- 2 tbsp chopped chives or herbs of choice
- salt and pepper to taste
- 1 tbsp ghee for frying
Optional Topping:
- fried eggs
- bacon slices
- sliced avocado (for extra potassium)
Instructions
- Separate the egg whites from the egg yolks. In a bowl, using an electric hand mixer, beat the egg whites, add the cream of tartar and keep beating until stiff peaks form.
- Gently fold in the egg yolks, ...
- ... grated parmesan, ...
- ... and sift in the coconut flour.
- Finally, add the chives and season with salt and pepper.
- Grease a small pan with ghee and heat over a medium heat. Once the pan is hot, pour in the pancake mixture. You can test that by dripping a small amount of the mixture on the pan. If it sizzles, it's ready.
- Cook for 2-3 minutes, until small bubbles appear o top. Then, broil on high for 3-5 minutes, or until set and lightly golden.
- To serve (1/2 to 1 pancake per serving), top with your favourites such as fried eggs, sliced avocado or crisped up bacon.
Follow us 36.6k
Ingredients
- 3 large eggs
- 1/4 tsp cream of tartar or apple cider vinegar
- 1/2 cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz)
- 2 level tbsp coconut flour (16 g/ 0.6 oz)
- 2 tbsp chopped chives or herbs of choice
- salt and pepper to taste
- 1 tbsp ghee for frying
Optional Topping:
- fried eggs
- bacon slices
- sliced avocado (for extra potassium)
Instructions
- Separate the egg whites from the egg yolks. In a bowl, using an electric hand mixer, beat the egg whites, add the cream of tartar and keep beating until stiff peaks form.
- Gently fold in the egg yolks, ...
- ... grated parmesan, ...
- ... and sift in the coconut flour.
- Finally, add the chives and season with salt and pepper.
- Grease a small pan with ghee and heat over a medium heat. Once the pan is hot, pour in the pancake mixture. You can test that by dripping a small amount of the mixture on the pan. If it sizzles, it's ready.
- Cook for 2-3 minutes, until small bubbles appear o top. Then, broil on high for 3-5 minutes, or until set and lightly golden.
- To serve (1/2 to 1 pancake per serving), top with your favourites such as fried eggs, sliced avocado or crisped up bacon.
Nutrition (per serving, 1 pancake)
Calories589kcal
Net Carbs4.5g
Carbohydrates7.6g
Protein37.9g
Fat43.4g
Saturated Fat23.3g
Fiber3g
Sugar2.1g
Sodium1,093mg
Magnesium52mg
Potassium388mg
Detailed nutritional breakdown (per 1 pancake)
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