For those following a ketogenic lifestyle, finding satisfying breakfast options can sometimes feel limiting. However, these easy Keto Buttermilk Pancakes offer a delightful solution. They are incredibly light and fluffy, boasting that classic tangy buttermilk flavor and a perfect texture that rivals traditional pancakes.
The Challenge of Keto Pancakes
There’s no denying that pancakes made with buttermilk win out over other pancakes, hands down. Replicating that light and fluffy texture without gluten can be a challenge when making keto pancakes. This low-carb recipe solves that issue by incorporating whipped egg whites into the batter. These pancakes are melt-in-your mouth delicious, and they literally only take minutes to whip up. Keto pancakes are a great way to meal prep on the weekends for a quick breakfast during the week.
Why Buttermilk?
Buttermilk is used in pancakes because it helps to create thick, fluffy pancakes with a tender crumb. It also adds a slight tang that pairs nicely with maple syrup. The tartness of buttermilk not only contributes to the flavor in this recipe but it is acidic. When the acidic buttermilk is combined with baking soda, it will release carbon dioxide.
The Keto-Friendly Twist
Traditional buttermilk pancakes are not keto-friendly, but with a few simple substitutions, you can make a version that is. Instead of using regular flour, you’ll use coconut flour and almond flour, which are low in carbs and high in healthy fats. And instead of using regular buttermilk, you’ll use a combination of almond milk and apple cider vinegar to create a similar tangy flavor.
This recipe uses low carb ingredients like almond flour and oat fiber, these Keto pancakes only have 3 net carbs per serving. While most brands of buttermilk contain about 13 grams of net carbs per cup, which can be a concern on a keto or low-carb diet, this recipe cleverly uses only ¾ cup of buttermilk for five servings. By dividing the buttermilk across multiple servings, the impact on carb count is minimized. In 1/2 cup of 2% buttermilk, there are 7g net carb; however, this is divided over 6 servings.
Read also: Easy Low-Carb Cheese Crackers
Key Ingredients and Their Roles
- Almond Flour: A great substitute for regular flour when making keto pancakes, almond flour gives the pancakes a nutty flavor and a fluffy texture.
- Coconut Flour: This low carb pancake recipe is coconut flour based.
- Buttermilk: Wouldn’t a buttermilk flavored pancakes with butter.
- Oat Fiber: Adds to the light and fluffy texture.
- Sweetener: Can use any sugar free sweetener that measures cup for cup with sugar.
- Xanthan Gum: The xanthan gum in this keto pancake recipe helps to keep the pancakes together making them easier to flip. These pancakes are delicate and can be harder to flip compared to traditional pancakes.
- Sour Cream: Sour cream serves many roles in a low carb pancake recipe. Sour cream adds fat, flavor and acidity to help the pancakes rise, so we get fluffy keto pancakes. Similar to buttermilk, sour cream is acidic. Sour cream is a magic ingredient in many keto recipes.
Step-by-Step Recipe
Step 1: Prepare the Batter
In a mixing bowl, combine the almond flour, coconut flour, baking powder, sweetener (if using), and a pinch of salt. Whisk together until well combined.
In a separate bowl, whisk together the eggs, buttermilk, melted butter or coconut oil, and vanilla extract until smooth.
Step 2: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquid. Since this recipe uses almond flour, and by giving the almond flour mixture just a few minutes to rest, it absorbs some of the wet ingredients and gives the batter more structure which will help keep them from falling apart.
Step 3: Cook the Pancakes
Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil. Don’t use regular butter, or the pancakes could burn.
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. To make your pancakes extra fluffy, separate the egg whites from the yolks and beat the whites until stiff peaks form. Add in the egg whites and mix briefly, trying not to completely deflate them.
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It is essential that you cook these pancakes low and slow. This allows them to gently cook without deflating the egg whites in the batter. Using an ice cream scooper, measure out about 3/4 of the scoop full and form a few small pancakes in the pan. Don’t make them too big, otherwise they’ll be harder to flip.
Cover with a lid and cook for several minutes on each side until they are cooked through. You’ll know it’s time to flip them when you see the batter is cooked around the outside and small air bubbles form on top. It’s important that you cook them low and slow, covered, that’s the key to making these turn out perfect!
Serving Suggestions
Serve warm with your choice of Keto-friendly toppings. There are many wonderful pancake toppings that you can use without added sugar.
- Classic: A pat of softened butter and some sugar-free maple syrup
- Fruity: Keto Strawberry Sauce, or Keto Blueberry Sauce
- Indulgent: Sugar-Free Nutella
- Whipped: A big dollop of sugar-free whipped topping and a dusting of ground cinnamon.
- Savory: Bacon, eggs, and avocado for a delicious breakfast sandwich or cream cheese and smoked salmon for a keto-friendly version of a classic bagel and lox.
My favorite keto syrup to put on my buttermilk pancakes are the syrups from ChocZero. They have maple, maple pecan and maple vanilla syrup. The maple vanilla syrup is my favorite.
Variations and Add-Ins
One of the best things about keto buttermilk pancakes is that they are incredibly versatile. You can add your favorite keto-friendly ingredients, like berries, nuts, or even chocolate chips, to make them even more delicious. You can easily add different flavors to you pancakes just by adding simple extracts or a pinch of your favorite homemade spices to the batter.
Read also: Magnesium Supplements for Keto
Storage and Meal Prep
These low carb buttermilk pancakes can be made ahead of time.
- Refrigerator: If you have leftover pancakes, store them in the refrigerator for up to 3-4 days. Place them in an airtight container or a plastic bag and store them in the fridge.
- Freezing: If you want to store your pancakes longer, you can freeze them. Allow the pancakes to cool completely. Place the pancakes on a sheet pan and set them in the freezer for about 45 minutes. Simply place the pancakes in a single layer on a baking sheet and freeze them for a few hours until they’re firm. Then, transfer them to a plastic bag or an airtight container and store them in the freezer for up to 2-3 months. Leftover pancakes should be stored in the fridge and should be eaten within about 3 days.
- Meal Prep: If you want to save time in the mornings, you can meal prep your pancake batter ahead of time. Keto camping pancake recipe. If you plan to stay keto while camping, you can still enjoy pancakes in the morning with the other campers. Store the pre-measured dry ingredients in a mason jar or container ahead of time. Once you are camping, add in the wet ingredients to the jar. Simply mix all the dry ingredients and store them in an airtight container. Then, mix the wet ingredients and store them in a separate container.
Therefore, storing and meal-prepping your keto buttermilk pancakes is easy and convenient.
Nutritional Information
Keto buttermilk pancakes are a great low-carb and gluten-free breakfast option that is both delicious and nutritious. This keto buttermilk pancake recipe has about 1.6 g net carbs. These pancakes are high in fat, with around 4.9g per serving.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used.
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