Keto Pancakes recipe

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Ingredients

3 tablespoons butter
1 cup blanched almond flour
¼ cup coconut flour
1 tablespoon baking powder
1 tablespoon low-calorie natural sweetener (such as Swerve®)
1 tablespoon chia seeds
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 large eggs
⅓ cup milk, or more as needed
2 ounces cream cheese, softened in the microwave
1 teaspoon maple extract
1 tablespoon coconut oil, or as needed

Nutrition Info

94.3 calories
carbohydrate: 3.9 g
cholesterol: 45.2 mg
fat: 7.9 g
fiber: 1.6 g
protein: 3.3 g
saturatedFat: 3 g
servingSize: -
sodium: 124.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat, cook, stirring frequently, until starting to brown, about 5 minutes. Remove from heat and allow to cool while preparing the batter.

  2. Whisk almond flour, coconut flour, baking powder, sweetener, chia seeds, cinnamon, and salt together in a bowl. Add browned butter, eggs, milk, softened cream cheese, and maple extract, mix until batter is no longer lumpy. Mix in more milk if batter is too thick.

  3. Heat some coconut oil in the same skillet over medium-low heat. Drop spoonfuls of batter into the skillet, making 2-inch silver dollar pancakes. Cook until pancakes appear set, 2 to 3 minutes. Flip and continue cooking until browned on the second side, 2 to 3 minutes. Transfer to a plate. Repeat with remaining coconut oil and batter.

Recipe Yield

20 pancakes

Recipe Note

While this recipe is slightly more involved, it is full of flavor, keto-friendly and best of all, has a texture a lot like regular pancakes. Top with your choice of keto-approved syrup, keto whipped cream, and/or berries.

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