Today I'd like to share one of the many recipes from the KetoDiet App: Basic Keto Pancakes. It's one of the 238 low-carb, paleo / primal & keto-friendly recipes found in the KetoDiet App and the list is still growing. I don't want you to get bored with the same recipes so I'm planning to add 20 new recipes in one of the upcoming updates!
These pancakes are delicious - a great Sunday breakfast. I personally prefer to use almond flour (see tips) but you can use coconut flour (nut-free). They are really filling and great with a dollop of full-fat yogurt or cream and a handful of berries. I hope you like them - let me know what you think in the comments :-)
Nutritional values (per serving, 2 mini pancakes using almond flour):
|of which Saturated||14.1||grams|
Macronutrient ratio: Calories from carbs (3%), protein (14%), fat (83%).
Ingredients (makes 8 mini pancakes, 2-4 servings):
Optionally serve with (per serving):
- ¼ cup full-fat yogurt (+2.4 g net carbs per serving)
- 2 tbsp soured cream / crème fraîche (+ 0.9 g net carbs per serving)
- 2 tbsp creamed coconut milk (+ 1.6 g net carbs per serving)
- ½ cup whipped cream (+ 0.8 g net carbs per serving)
- 1 tbsp butter
- 1 oz / 30 g berries (blackberries: + 1.2 g net carbs, raspberries: + 1.5 g net carbs, strawberries: + 1.6 g net carbs, blueberries: + 3.5 g net carbs per serving)
- 2 tbsp Strawberry & Rhubarb Jam (+ 1.8 g net carbs per serving)
- 2 tbsp Dark Cherry Chia Jam (+ 3 g net carbs per serving)
Tips for a nut-free version: Use about ⅓ cup coconut flour (40 g/ 1.4 oz) instead of almond flour. Using coconut flour will result in a thicker batter - you can add a few tablespoons of water if needed.
Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Crack the eggs into a bowl and beat using a hand whisk. Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need ½ a teaspoon of baking soda and 1 teaspoon of cream of tartar. Instead of this mixture, you can also use gluten and aluminum free baking powder.
- Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Add the vanilla seeds, melted coconut oil and stevia. Keep some coconut oil for greasing the pan.
- Add the dry ingredients - the coconut flour mixture or the almond flour mixture.
- Mix until well combined. If you're using coconut flour, add a splash of water if too thick.
- Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes. You can use pancake molds like these to create perfect shapes.
Photo: Pancake batter using coconut flour.
- Cook on low heat for about 5 minutes until the top of the pancake starts to firm up. Then, flip on the other side and cook for another minute.
Photo: Pancake batter using almond flour.
- When done take off the heat and enjoy!
Try with full-fat yogurt, crème fraîche / soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.