At least two weekends out of every month, my husband and I have a weekend brunch! It’s filled with bacon, cheese eggs, and pancakes! Since we're convinced that keto is a lifestyle, I started testing Keto pancake recipes! These pancakes remind me of Johnny cakes (pancakes made with cornmeal)! They were quick to make and delicious!
In a small bowl, mix the dry ingredients (almond flour, salt, baking powder, and Swerve)
In a larger bowl (enough to hold the complete batter), whisk the wet ingredients (almond milk, eggs, Choc Zero Syrup and butter)
Pour the dry ingredients into the wet and use a baking spatula to incorporate
Heat a large skillet to medium-low heat
Melt 1 tbsp of butter and add pancake batter (a little less than 1/4 cup per pancake). You know it’s time to flip them when you start to see the bubbles (like normal pancakes)
I topped these with Choc Zero Honest Syrup Caramel. However, there are a ton of choczero flavors that taste awesome on these like Banana and Peach! If you use code DRDAVINAHS, you'll get 10% off your order.
TIPS FOR MAKING KETO PANCAKES
USE SLIGHTLY LESS THAN 1/4 CUP BATTER PER PANCAKE
As I looked for recipes, one of the common things that I read about was how easy it was to burn keto pancakes. For me, the key to not burning these meant making fewer pancakes per batch and using less batter than I’d normally use.
USE SALTED BUTTER WHEN COOKING
Salted Butter takes these pancakes to a new level. It brings out all of the sweet flavors. I use a sliver of salted butter per batch when cooking.
TOP WITH SUGAR-FREE WHIPPED CREAM
I like whipped cream on my pancakes. One way to make this sugar-free is to add 2 tbsp of Swerve (confectioners), 1/2 cup of heavy whipping cream, and 1 tsp of vanilla extract to a stand mixer and blend until you get the fluffy texture you desire.