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Keto Pancakes Easy Recipes
Just because you are on a low carb diet doesn’t mean you have to forfeit one of the best breakfast foods ever! But don’t go overboard though, just because they’re keto pancakes doesn’t mean you can go crazy and eat a ton, the serving size is generally one pancake. You can make them as big or small as you want, but keep in mind the larger they are the harder they are to flip.Now without further ado, here are five great recipes for keto pancakes:
Banana Pancakes
Nutritional Values:
Calories 520
Calories from Fat 26%
Carbs 55g
Ingredients:
1 cup banana
1 tbsp Coconut oil
2 tbsp Butter
Handful of Chopped Almonds
1 egg
Instructions:
In a bowl, mash the bananas well. Add in the butter and grated almonds and blend it well. In a frying pan, heat the coconut oil on medium heat. Place the pancake mixture in the frying pan and cook it well. Flip it over to cook the other side.
Almond Flour Pancakes
Nutritional Values:
Calories 266
Total fat 24.1g
Carbs 4.2g
Ingredients:
2 cups almond flour
8 tbsp butter, melted
1 tbsp avocado oil (or coconut)
1/4 cup water
4 eggs
1 tsp vanilla extract
1 tsp baking powder
2 tbsp sweetener of choice
Pinch of salt
Extra butter for griddle
Instructions:
Combine all ingredients in blender or food processor. Let mix until fully combined. Let batter rest 5 minutes before cooking. Set a griddle (or nonstick skillet) to MED LOW heat. Use a 1/3 cup measuring cup to portion out pancake batter. Cook until edges are firming up. The pancakes will not bubble up like traditional ones but there will be little bubbles. Flip and cook 1 additional minute. Serve hot with a pat of butter and sugar free maple syrup.
Coconut Flour Pancakes
Nutritional Values:
Calories 77
Total fat 7g
Carbs 1g
Ingredients:
1/4 cup unsalted butter, melted
1/4 cup heavy cream (sour cream works too)
1 packet stevia
1/4 teaspoon salt or more to taste
3 eggs (add another if batter is too thick)
1/2 teaspoon vanilla extract
1/4 cup coconut flour about 25g
1/2 teaspoon baking powder
water optional
Instructions:
Whisk together butter, cream, stevia, salt, eggs and vanilla extract. In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Let batter sit to thicken (15-30 minutes may be needed). Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter. Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
Cream Cheese Keto Pancakes
Nutritional Values:
Calories 503
Total fat 42g
Carbs 9g
Ingredients:
2 oz Cream Cheese
2 Large Eggs
2 Tbsp Coconut Flour or 4 Tbsp Almond Flour
1 tsp Swerve Sweetener
1 tsp Lemon Zest optional
pinch of salt
splash of Vanilla
Instructions:
Heat a non-stick skillet or griddle over medium heat and spray with cooking spray.Combine all ingredients in a blender and pulse until mixed pour enough batter to make each pancake approximately 4 inches across. Brown on both sides and serve hot with sugar free syrup.
Peanut Butter Pancakes
Nutritional Values:
Calories 87
Total fat 6g
Carbs 2g
Ingredients:
1/4 cup creamy peanut butter (any brand)
2 eggs
1/2 cup diced zucchini
1/8 tsp salt
1/4 tsp baking powder
2 tsp artificial sweetener
1/2 tsp vanilla
1/2 tsp cinnamon
Coconut Oil Spray or Your Favorite Non-Stick Spray
Instructions:
Place all ingredients in the blender and blend until smooth and silky.Spray griddle pan and preheat a griddle pan over medium heat. Pour batter onto the griddle pan about 1/4 cup at a time. Cook the pancake slowly over medium low heat until bubbles form on the batter and begin to burst about 2-3 minutes. Carefully flip the pancake over with a spatula and continue to cook for about a minute.Repeat till all the batter is used.