If you feel like you’ve had enough with egg tasting keto pancakes, then I’m telling you that you must give this recipe a try! These almond flour pancakes are super fluffy and delicious. Plus, they’re the perfect transition keto breakfast food that’s good for introducing non-keto people and even kids to a low-carb and grain-free lifestyle. Coming from someone who had regular pancakes at least twice a month with my husband, these are perfect! The best part is that these are keto-friendly, no sugar added and delicious! My husband even requests them weekly! This recipe includes several tips for how to make the perfect keto-friendly pancakes and suggestions for drool-worthy toppings.
How do you make these?
Making keto-friendly pancakes is very similar to making regular flour-based pancakes. You mix the dry ingredients and the wet ingredients separately. Then you combine them just before cooking. It’s important to know that since low carb pancakes do not have regular flour, they cook faster and require a lower cooking temperature. I’m including some tips so that you don’t burn your pancakes below.
Tips for making Keto Pancakes
Use slightly less than 1/4 cup of batter per pancake
As I looked for Keto Pancake recipes, one of the common things that I read about was how easy it was to burn them. They are easy to burn because these pancakes are almond flour based. For me, the key to not burning these meant using less batter than I’d normally use.
In this case, I still used my 1/4 cup measuring cup, but I didn’t fill it. By keeping the pancakes small, they cook more evenly and there’s less of a chance of burning them.
Make 4 pancakes at a time
Similar to the tip above, another strategy that prevents burning Keto Pancakes is to only make a few at a time. This allows you to monitor the pancakes because they cook quickly.
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. If you omit the salted butter, these will still taste delicious, but I prefer to make these with salted butter.
What are good Keto Pancake Toppings?
- Fresh Berries: I love having these with fresh strawberries or raspberries. However, if there are a few other options for keto and low carb fruits. As mentioned on Diet Doctor, though, be sure to monitor how much fruit to include since the natural sugar content in fruit can impact weight loss.
- Sugar-free Whipped Cream: I like whipped cream on my pancakes. One way to make sugar-free whipped cream 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. This takes less than 5 minutes.
- ChocZero Honest Syrup: There are a ton of ChocZero flavors that taste awesome on Keto Pancakes like Banana, Caramel and Peach! Right now, I’m loving Pumpkin Pie Honest Syrup. I love these because they have 1g net carb per serving. If you want to try ChocZero or want a discount code, then use DRDAVINAHS at checkout to save 10%.
How do I make Keto Pancakes with Mixed Berry Sauce?
A variation of Keto Pancakes is to add a mixed berry sauce. The mixed berry sauce has just four ingredients. It even includes collagen. This sauce comes from my recipe for Keto Lemon Blueberry Cheesecake Bites. You can use blueberries, raspberries, strawberries, or a mixture of all three.
Love a delicious keto & low carb breakfast? Check out these:
- 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)