Low Carb Keto Pancakes Recipe Fluffy Easy

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EASY LOW CARB KETO PANCAKES



Easy Low Carb Keto Pancakes image

This really delicious recipe for Easy Low Carb Keto Pancakes it the perfect breakfast idea! Make this gluten free and sugar free as well!

Provided by Sugar Free Diva

Categories     Breakfast     brunch

Time 30m

Number Of Ingredients 7

1 cup Almond Flour
1 1/2 tsp Baking Powder
1 tbsp Sugar Alternative
1 tsp Salt
1/4 cup Almond Milk (can sub in water or other kind of milk)
2 Eggs (Whipped)
1 tsp Vanilla Extract

Steps:

  • Preheat your griddle or skillet on medium heat after prepping it for nonstick using your preferred method.
  • In a medium bowl, whisk together the flour, baking powder, salt and granular sugar alternative. Set this aside for a moment while you work. Then in another bowl, beat or whisk together the milk, eggs and vanilla extract
  • Combine together the ingredients in either of the bowls and mix until smooth (chunk free) without over mixing.
  • Use a large spoon or similar sized object to drop spoonfuls (depending on your preferred pancake size of course) of batter on to the skillet/griddle. When the edges begin to brown flip the pancakes over and continue to cook until done. Serve warm.

Nutrition Facts : Calories 131 kcal, Carbohydrate 5 g, Protein 6 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 423 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)



Low Carb Keto Pancakes Recipe (Fluffy & Easy!) image

These are the best keto pancakes! This easy low carb pancake recipe with almond flour and coconut flour is quick, fluffy, and delicious, with just 3g net carbs.

Provided by Maya | Wholesome Yum

Categories     Breakfast     Main Course

Time 20m

Number Of Ingredients 9

1 cup Wholesome Yum Blanched Almond Flour ((blanched & finely ground recommended))
1/4 cup Wholesome Yum Coconut Flour
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
5 large Eggs
1/3 cup Unsweetened almond milk ((or any milk of choice; may need more - see instructions))
1/4 cup Avocado oil ((or any neutral tasting oil that is liquid at room temperature))
1 1/2 tsp Vanilla extract ((optional, but recommended))
1/4 tsp Sea salt ((optional, but recommended))

Steps:

  • In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
  • Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

Nutrition Facts : Calories 268 kcal, Carbohydrate 6 g, Protein 9 g, Fat 23 g, Sodium 125 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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