Best Keto Pancakes Recipes

FLUFFY KETO PANCAKES

Steps:

• Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

KETO DIET LOW CARB PANCAKES

Steps:

• Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
• Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

KETO PANCAKES

Steps:

• 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.
• 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.
• 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.

KETO PEANUT BUTTER-PROTEIN-CHOCOLATE CHIP PANCAKES

Steps:

• Combine heavy cream, eggs, almond milk, peanut butter, chocolate-flavored protein powder, and egg white protein powder in a bowl using an electric hand blender.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and add a few chocolate chips to each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

AIR FRYER KETO PUMPKIN PANCAKES

Steps:

• Line the air fryer basket with parchment paper and spray with cooking spray.
• Combine pumpkin puree, peanut butter, eggs, vanilla, pumpkin pie spice, baking soda, sweetener, and salt in a bowl. Stir until well combined.
• Working in batches if necessary, place about 3 tablespoons batter for each pancake on the parchment paper in the air fryer basket, leaving about 1/2 inch space in between.
• Place basket in the air fryer oven and cook at 300 degrees F (150 degrees C), without flipping, until the bottom side is fully cooked, 4 to 6 minutes. Repeat with remaining batter.

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

KETO PANCAKES

Steps:

• Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
• Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.

KETO ALMOND RICOTTA PANCAKES

Steps:

• Heat a frying pan over medium-high heat.
• Combine almond flour, flax meal, baking soda, and salt in a bowl. Add ricotta cheese, egg, 1 teaspoon coconut oil, and vanilla extract. Mix thoroughly.
• Spread 1/2 teaspoon coconut oil in the pan. Pour a portion of the batter into the pan and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until bottom is light golden brown, 2 to 3 minutes. Repeat with remaining batter.

KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER

Steps:

• To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
• To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
• In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
• Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
• Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
• Nutrition Info Per Serving.
• Calories: 528.
• Total Fat: 50 grams.
• Saturated Fat: 24 grams.
• Total Carbohydrate: 13 grams.
• Sugars: 6 grams.
• Protein: 12 grams.
• Sodium: 800 milligrams.
• Cholesterol: 277 milligrams.
• Fiber: 4 gram.
• Net Carbs: 9 grams.