Keto Pancakes

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If you’ve been missing pancakes on your keto journey, you’re in for a treat. These Keto Pancakes are light, fluffy, and delicious—just like the ones you grew up loving, but without the carb overload. Made with low-carb ingredients, they’re the ultimate breakfast option for a lazy Sunday morning or any day you want to start with something special.

Why You’ll Love This Recipe

• Low-Carb & Sugar-Free: With keto-friendly ingredients like almond flour and sugar-free sweeteners, these pancakes are a guilt-free breakfast choice.
• Light and Fluffy Texture: They’re as soft and airy as traditional pancakes, thanks to the perfect blend of ingredients.
• Quick and Easy: Whip up the batter in minutes and enjoy a stack of delicious pancakes in no time.
• Versatile: Top them with your favorite keto-friendly additions like butter, syrup, or berries.

Ingredients

Find all the ingredients for these keto recipes on Amazon.com — click the ingredient to go directly on Amazon!

Here’s what you’ll need to make these keto-friendly pancakes:

• 2 large eggs at room temperature
• 1 teaspoon coconut oil melted
• 1/4 cup milk of choice (unsweetened coconut milk)
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon granulated sweetener of choice optional

Instructions

1. Take a bowl(mixing) and whisk together the eggs, coconut oil, and milk until combined. Take another bowl and, mix the baking powder and almond flour.
2. Into the wet ingredients, gently fold through the dry ingredients until it gets well combined.
3. Grease a non-stick(large) pan and place it over medium heat. Once hot, Onto the pan, pour 1/4 cup spoonfuls of the batter and immediately cover it. For 3-4 minutes, cook the pancakes, or until the edges begin to bubble. Take the lid off and carefully flip the pancakes, and heat for a further 1-2 minutes, (covered). Until all the batter has been cooked, repeat the process.
4. Serve and enjoy.

Tips for Success

• Don’t Overmix: Stir the batter just until combined to keep the pancakes fluffy.
• Low and Slow: Cook the pancakes over medium heat to avoid burning and ensure they cook through.
• Customize Flavors: Add a pinch of cinnamon or a few sugar-free chocolate chips to the batter for extra flavor.
• Make Ahead: Prepare the batter the night before and store it in the fridge for a quick breakfast.

Nutritional Information (Per Pancake)

Based on 6 pancakes.

• Calories: 192
• Fat: 10g
• Net Carbs: 2g
• Protein: 4g

Nutritional values may vary depending on ingredient brands.

Serving Suggestions

• Pair your pancakes with a cup of keto coffee or bulletproof tea for a complete low-carb breakfast.
• Serve alongside sugar-free bacon or sausage for a hearty start to your day.
• Add a dollop of Greek yogurt and a sprinkle of cinnamon for a creamy, spiced topping.

Storage and Reheating

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
• Freezer: Stack pancakes with parchment paper between each and freeze in an airtight container for up to 1 month.
• Reheating: Warm pancakes in the microwave or toaster oven for a fresh-from-the-skillet taste.

Why These Keto Pancakes Are a Breakfast Game-Changer

These Keto Pancakes are everything you want in a breakfast—fluffy, flavorful, and satisfying—without the carb crash. Whether you’re making them for yourself or sharing them with family, they’re guaranteed to be a hit. Best of all, they’re so easy to make, you’ll never miss traditional pancakes again.

Ready to flip the script on breakfast? Grab your ingredients and whip up these delicious pancakes today!

Keto Pancakes

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

192

kcal

Find all the ingredients for these keto recipes on Amazon.com — click the ingredient to go directly on Amazon!

Ingredients

• 2 large eggs at room temperature
  1 teaspoon coconut oil melted
  1/4 cup milk of choice (unsweetened coconut milk)
  1 cup almond flour
  1/2 teaspoon baking powder
  1 teaspoon granulated sweetener of choice optional

Directions

• Take a bowl(mixing) and whisk together the eggs, coconut oil, and milk until combined. Take another bowl and, mix the baking powder and almond flour.
  Into the wet ingredients, gently fold through the dry ingredients until it gets well combined.
  Grease a non-stick(large) pan and place it over medium heat. Once hot, Onto the pan, pour 1/4 cup spoonfuls of the batter and immediately cover it. For 3-4 minutes, cook the pancakes, or until the edges begin to bubble. Take the lid off and carefully flip the pancakes, and heat for a further 1-2 minutes, (covered). Until all the batter has been cooked, repeat the process.

Notes

• Don’t Overmix: Stir the batter just until combined to keep the pancakes fluffy.
  Low and Slow: Cook the pancakes over medium heat to avoid burning and ensure they cook through.
  Customize Flavors: Add a pinch of cinnamon or a few sugar-free chocolate chips to the batter for extra flavor.
  Make Ahead: Prepare the batter the night before and store it in the fridge for a quick breakfast.

Sharing is caring!