Irresistibly Fluffy Keto Pancakes: Your Ultimate Guilt-Free Breakfast Treat!

Discover a perfect guilt-free breakfast option with keto pancakes! These low-carb pancakes are fluffy and flavorful, offering a delightful alternative to traditional high-carb options. These gluten-free easy keto pancakes taste so damn good. The best thing about pancakes is they are great for a dessert but hey they are a great low carb breakfast option as well.

Why Choose Keto Pancakes?

For those seeking keto breakfast recipes beyond bacon and eggs, these pancakes emerge as a versatile and satisfying solution. They are cheap and easy to make, utilizing simple and affordable ingredients like almond flour and eggs. Moreover, they are incredibly healthy, catering to various dietary restrictions and preferences.

Health Benefits and Dietary Considerations

These keto pancakes are a dream come true for individuals with dietary restrictions or preferences. Being gluten-free, they cater to individuals with gluten sensitivities, celiac disease, or those simply looking to avoid gluten. Being sugar-free ensures you can relish a sweet breakfast without the unwanted sugar spike.

Versatility in Flavors and Toppings

Keto pancakes are like a blank canvas ready to embrace your culinary creativity. Top them with fresh berries and a dollop of whipped cream for a classic touch, or go savory with avocado and smoked salmon. Add nuts, seeds, or sugar-free syrups to match your mood.

Key Ingredients for the Perfect Keto Pancakes

This keto pancake recipe is inspired by coconut flour pancakes but with one important distinction: almond flour is used. These keto pancakes use only five simple ingredients and come out pillowy light, thick, and fluffy. The 5 key ingredients are naturally gluten-free and as easy to make as traditional pancakes. Aside from the almond flour and sweetener, there’s really no difference. As fun to customize, too!

Read also: Easy Low-Carb Cheese Crackers

Almond Flour: You must use blanched almond flour, not almond meal. Milling almond flour in the Thermomix is a breeze. Blanched Almond Flour is ideally better when making a keto pancakes recipe as it gives the batter a smoother texture closer to wheat flour. Almond flour is a baking flour that is 100% keto-approved. Additionally, it is the most popular keto flour available. It does not have many carbs, but it has a lot of calories. Make sure to use finely ground and sifted almond flour. Almond flour is prepared by grinding almonds. The process of grinding almonds while their skins are still on produces a coarser flour known as almond meal.
Coconut Flour: I promise these pancakes do not taste “coconutty”.
Keto Milk: I use my amazing keto milk recipe for the milk.
Baking Powder: Bob’s Red Mill Double Acting Baking Powder is one of my most favorite ingredients to use with any gluten-free baking or gluten-free recipes that need to rise. It works to give rise to a dough or batter when it is cold and during the heating process. Baking powder yields much better pancakes compared to using oil in the batter. The baking powder allowed the batter to rise during cooking and be much more airy and fluffy. When making fluffy pancakes, baking powder is an essential ingredient.
Eggs: Use fresh free-range eggs. Fresh egg whites hold together and older ones are watery. It really does make a difference to the consistency. I use room temperature eggs so there is no “eggy” flavor. They provide structure, binding, moisture, and a touch of richness to the pancake batter. Make sure eggs are room temperature or they won’t incorporate well into the batter. No, I tried substituting with other egg substitutes like yogurt/buttermilk, unsweetened applesauce, or chia seeds, but the texture doesn’t come out right. Because these don’t contain gluten, the eggs are required to hold everything together.
Salt
Water: For adjusting the batter consistency. Water works the best vs regular milk or almond milk because it creates more steam.
Coconut oil: Or any oil of choice to cook the pancakes.
Maple syrup: A spoonful of keto maple syrup adds a little sweetness and keeps the middle of the pancakes soft. Make sure to use sugar-free or keto maple syrup.
Sweetener: 2 tsp liquid Stevia (or sweetener of choice).

Step-by-Step Instructions for Making Keto Pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home.

Conventional Method

Gently whisk eggs in a large bowl.
Add remaining ingredients and whisk to combine.
Rest for 5 minutes.
Preheat a large wide frying pan over medium/low heat.
Spoon small rounds of batter into pan.
Cook for 1 minute or until bubbles appear on the surface.
Turn and cook other side 20-30 seconds or until cooked through.
Transfer to a plate.
Cover with a clean towel to keep warm whilst cooking the remaining pancakes.
Serve as preferred.

Thermomix Pancakes Method

Place oil/butter or ghee into mixer; melt 3 min/90°C/speed 1.
Add remaining ingredients; mix 10 sec/speed 5.
Preheat a large wide frying pan over medium/low heat.
Spoon small rounds of batter into pan.
Cook for 1 minute or until bubbles appear on the surface.
Turn and cook other side 20-30 seconds or until cooked through.
Transfer to a plate.
Cover with a clean towel to keep warm whilst cooking the remaining pancakes.
Serve as preferredel to keep warm whilst cooking the remaining pancakes.

Detailed Instructions

Make the batter: In a large bowl, whisk together all the ingredients until a smooth batter remains. In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains. In a large bowl, whisk together all of the ingredients until well combined and only small clumps remain (no need to separate the wet and dry ingredients). Let the batter sit for 5 minutes to allow the almond flour to soak up moisture, then whisk one more time. In a food processor or blender, combine the almond flour, oil, eggs, vanilla extract, baking powder, sweetener, and salt. With the speed set to low, slowly pour in the butter and water. Process until smooth and incorporated. The batter should be thick, not runny. If it's too thick, add an extra tablespoon of water. Let batter rest 5 minutes before cooking. Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Cook: Grease a non-stick skillet over medium heat. Once hot, pour ¼ cup of batter into the pan and cover with the lid. Cook the pancakes for 3-4 minutes or until bubbles form around the edges. Remove the lid, flip, and cook for 1-2 minutes with the lid on. Keep the lid on! This is my secret weapon for guaranteeing light and fluffy pancakes. Heat a large nonstick pan over medium heat. Coat the pan with butter or cooking spray. Add about ¼ cup of the batter to form each pancake, leaving at least an inch of space between them. COVER the pan with a lid and cook for 3 to 4 minutes, or until the edges start to set and small holes appear on the top of the batter. Flip and cook the other side 2 to 3 minutes more with the lid on, or until golden brown and the centers are cooked. Preheat a large nonstick pan over medium heat. Coat the pan with butter or cooking spray. Heat a large nonstick pan over medium heat. Coat the pan with butter or cooking spray. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.

Serve immediately or transfer to a 180º F (warm setting) oven to keep heated.

Tips for Achieving Fluffy Keto Pancakes

Keep the pancakes small. Almond flour pancakes don’t hold up as well as regular flour, so cook smaller pancakes to make flipping easier.
Stick with medium-low heat. Make sure the pan is preheated to medium-low, then add oil, let it heat a bit, and then add the batter. Cook at medium-low heat.
Grease your skillet. Place a nonstick skillet over low-medium heat, or use a griddle.
Be sure to cook with the lid on; this’ll create steam and make fluffy pancakes.
Whisk the pancake batter vigorously to induce more air and make it fluffier. A blender can also be used for this effect if you prefer it. The mixture should have a thick consistency, similar to typical pancake batter.

Serving Suggestions and Creative Toppings

Jeez there are so many ways you can serve your keto pancakes I won’t even attempt to list them all.

Berries and Cream: Top your keto pancakes with a vibrant medley of fresh berries like strawberries, blueberries, and raspberries. Besides sugar-free maple syrup and keto-friendly fruits like strawberries, blueberries, raspberries, and blackberries, these pancakes are great with sugar-free jams (store-bought or homemade). Crowning them with a dollop of Greek yogurt or freshly whipped cream is always a good idea.
Savory Delight: Take your pancakes in a savory direction by leaving out the sweetener and adding sautéed spinach, diced avocado, and a sprinkle of crumbled feta cheese on top. For a savory (and elegant!) option, try serving them with smoked salmon, sour cream, finely chopped chives, and lemon wedges.
Chocolate Heaven: Satisfy your sweet tooth with keto-friendly chocolate chip pancakes. Add sugar-free chocolate chips to the batter and let them melt into the pancakes as they cook.
Keto Cream Cheese Pancakes: Add a 1-2 tablespoons of cream cheese to the batter. It will make the donuts thicker and slightly cheesier. Slightly dense, creamy, and smooth. Cream cheese is low in carbohydrates and high in fat, making it an ideal choice for decadent keto pancakes.
Crumble some walnuts, pecans or macadamia nuts on top.
Put some fruit in the batter.
Switch out the vanilla extract with maple or pumpkin!
Add a little Pumpkin Pie Spice into you batter and top with Pumpkin Syrup and it is fall perfection!

Make More Decadent Pancakes

Enhance the batter. Add mix-ins. Isn’t that what pancakes are for?

Storage and Reheating Instructions

To store: Pancakes should be stored in the refrigerator, covered.
Refrigerate: Cover and keep pancakes in the refrigerator. Once cooled, transfer the pancakes to an airtight container, separating them with a piece of parchment paper. They will keep well in the fridge for up to 4 days.
Freeze: You can freeze keto pancakes. Place them into a ziplock bag to freeze. Defrost in the fridge overnight. The pancakes can also be frozen for up to 3 months-flash-freeze them on a baking tray for 1 hour before transferring them to a freezer-safe container or resealable bag. You can freeze the cooked pancakes for a leftover breakfast for up to 2 months.
Reheating: Warm the pancakes in a non-stick skillet or the microwave for 30 seconds. I have been making double/triple batches of these keto pancakes and refrigerating the leftovers in a ziplock bag and reheating them in the microwave. They still taste great reheated and make the busy weekday mornings much easier!

Can I Make the Batter Ahead?

You can. The mixture might thicken and it may need more keto milk to thin them out. The dry keto pancake mix can also be made in bulk and stored in the pantry. This is a great recipe for meal prep, as these pancakes freeze and refrigerate very well.

Additional Keto-Friendly Breakfast Ideas

Looking for more kid-approved and keto-friendly breakfast recipes? Give these fluffy Saturday Morning Waffles a try with a side of our High-Protein Scrambled Eggs With Cottage Cheese and perhaps a few slices of crispy bacon. They’re also lovely with a spoonful or two of this fruity Keto Blueberry Compote. We love to wake up to a Keto Everything Bagel slathered with cream cheese mixed with chopped sun-dried tomatoes and fresh herbs. Do you have a craving for something sweet? You’ll love my crunchy, filling Keto Granola or Keto Almond Joy Cookies, which are perfect for breakfast or a quick snack.

Conclusion

These keto fluffy pancakes offer a delightful and guilt-free way to enjoy a classic breakfast treat while adhering to a low-carb lifestyle. With simple ingredients, easy preparation, and endless customization options, they are sure to become a staple in your keto recipe collection.

Read also: Magnesium Supplements for Keto

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