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These low-carb pancakes are delicious and perfect for a Sunday breakfast. I made them with almond flour and coconut flour so even those of you who can't eat nuts can enjoy a fluffy keto pancake. They are really satisfying so you won't need to eat to many to feel full.
I like to serve mine with butter or a dollop of full-fat yogurt or whipped cream and a handful of berries or sugar-free chocolate sauce. To create perfectly shaped pancakes, you can use pancake molds like these.
Here are some of the toppings you can serve with your keto pancakes:
- 1/4 cup full-fat yogurt (+2.4 g net carbs per serving)
- 2 tbsp soured cream or crème fraîche (+ 0.9 g net carbs per serving)
- 2 tbsp creamed coconut milk (+ 1.6 g net carbs per serving)
- 1/2 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)
- any of our sugar-free jams
Hands-on Overall
Serving size 2 mini pancakes
Nutritional values (per serving, 2 mini pancakes)
Net carbs2.6 grams
Protein10.3 grams
Fat28.1 grams
Calories308 kcal
Calories from carbs 3%, protein 14%, fat 83%
Total carbs4.4 gramsFiber1.9 gramsSugars1.4 gramsSaturated fat13.5 gramsSodium212 mg(9% RDA)Magnesium56 mg(14% RDA)Potassium235 mg(12% EMR)
Ingredients (makes 8 mini pancakes)
Instructions
- Crack the eggs into a bowl and beat using a hand whisk and beat with the melted coconut oil or ghee (keep some for greasing the pan). Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
- 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 and mix in.
- 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 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 or soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.
Ingredient nutritional breakdown (per serving, 2 mini pancakes)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 121 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 3 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 4 g | 9.8 g | 111 kcal |
| Total per serving, 2 mini pancakes |
| 2.6 g | 10.3 g | 28.1 g | 308 kcal |
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