Making keto-friendly pancakes is easier than you think. I used my food processor because it makes the pancake batter smooth in just a few seconds. Don't worry, even if you don't have a food processor, just use a hand whisk to combine all the ingredients. These pancakes are not as light and fluffy as my Basic Keto Pancakes. They are more dense and filling - you won't need to eat more than a couple before you feel full.
Looking for more inspiration? Check out my other pancake and waffle recipes - all are suitable for the ketogenic diet. If you like my video recipes, don't forget to subscribe and follow my playlist on YouTube!
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Nutritional values (per serving, 2 pancakes)
|of which Saturated||10.1||grams|
|Magnesium||123||mg (31% RDA)|
|Potassium||389||mg (20% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (14%), fat (82%)
Ingredients (makes 5 servings, 10 pancakes)
- Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor. If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.
- Process until well combined for 5-10 seconds.
- Heat a large pan greased with ghee or coconut oil. Once hot, use a ladle to pour in the pancake batter (about ¼ cup per each). Fry over a low heat until bubbles start forming on the pancakes.
- Then, use a spatula to turn the pancake over. Fry for another 30-40 seconds and place on a serving plate. Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.
- Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.
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