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Keto Pancakes Recipe
These fluffy keto pancakes recipe is the real deal! With just a handful of ingredients in a blender and a pan, you can have them ready in less than 10 minutes.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
163
kcal
Author:
Tayo Oredola
Ingredients
1
cup
almond flour
1
teaspoon
baking powder
2
tablespoon
sweetener
2
eggs
pinch of
salt
2
tablespoon
butter
melted
1
teaspoon
vanilla extract
½
cup
almond milk
olive oil spray
Instructions
Blend all ingredients in a blender.
Preheat griddle or nonstick pan.
Spray a little olive oil.
Pour enough pancake batter to form 3-4 inch diameter.
When it begins to bubble, flip over and cook for 1-2 minutes.
Let it cool down before serving.
Notes
This recipe serves 6 and contains 7 net carbs per serving.
You can whisk all the ingredients in a large bowl if you don’t have a blender, but a blend is better to make sure the mix is smooth.
The batter should have typical pancake batter consistency. If it’s too thick, add a bit more milk.
Make sure to use just a spritz of oil in the pan. You need tiny oil to give the pancakes a smooth, brown surface.
Drizzle
sugar-free syrup
like sugar-free maple syrup or any other low carb syrup of your choice all over the pancakes.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
65
mg
|
Sodium:
51
mg
|
Potassium:
89
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
197
IU
|
Calcium:
81
mg
|
Iron:
1
mg