You might be wondering, how do you ‘keto-fy’ your breakfast menu for you and your family? Worry not, because keto pancakes have gained traction for the past months. They have already become a staple among many, easy keto recipes.
A battle many of us fight when we first start the keto diet are the cravings we have for the forbidden sweet food. Also, when it comes to breakfast, one of the most commonly overlooked sweet foods is pancake.
This is why we have rounded up some of the best keto pancake recipes. These will let you enjoy the taste of pancakes in your breakfast, without having to worry about ruining your keto diet.
Keto Peanut Pancakes
Ingredients
- Roasted peanut filling
- 1.8 ounces fresh shelled peanuts
- ½ teaspoon Stevia
- Salt to taste
- Condensed milk
- ¼ cup heavy whipping cream
- 2 drops liquid sucralose
- Apam balik
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup almond milk
- 1 large egg
- 5 drops liquid sucralose
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut oil
- 1 tablespoon unsalted butter
Instructions
- To prepare a scratch-filling peanut, roast 1.8 oz. peanuts freshly shelled until dark.
- Peanuts roast, 1⁄2 tsp. Stevia and salt with pestle and mortar (or preferably food processor) to compare. Deposit back.
- Heat up 1/4 cup heavy cream in a saucepan with 2 drops of liquid sucralose to a boil to prepare keto condensed milk. Reduce the heat and cook. It will thicken up like the consistency of condensed milk. Let it cool down and set aside.
- Mix 1/2 cup almond flour into a pot, 1/2 tsp. baking soda, 1/2 tsp. baking powder and 1/8 tsp. salt.
- Put the almond milk in 1/4 cup, 1 big egg, 5 drops of liquid sucralose, and 1/2 tsp. coconut oil and mix well.
- Melt and spread 1/8 tsp in a small pan at medium heat coconut oil (per pancake). Garnish half of the mixture once dry, and cover the pan.
- Sprinkle half of the peanut filling after 1 minute, and the pancake is half-cooked.
- Spread half of the keto condensed milk over half of the pancake, and butter over half of the other. Cover the saucepan again for a few minutes.
- Remove the pancake and let it cool, once the side is browned.
Low-Carb Pumpkin Pancakes
Ingredients
- 1 cup almond meal
- 2 large eggs
- ¼ cup pumpkin puree
- ¼ cup sour cream
- 2 tablespoons butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Bring together the eggs and pumpkin puree, sour cream, and butter.
- Bring along the almond meal, the pumpkin pie spice, baking powder, and oil.
- To achieve a smooth consistency, slowly add wet ingredients to dry ingredients. There are going to be some clumps in there but don’t overthink them.
- Place a pan over medium heat. Use butter to grease the saucepan. Then add the pancake batter into the pan and cook until the top shows bubbles.
- Flip the pancakes, and cook until brown on the other side. Take off the pan and serve wet.
Almond Flour and Flax Seed Pancakes
Ingredients
- ½ cup almond flour
- ½ cup flax seed meal
- 4 large eggs
- 5 tablespoons coconut oil
- ½ cup of coconut milk
- 2 tablespoons erythritol
- 2 tablespoons butter
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Add the almond flour, flaxseed, erythritol, cinnamon, and baking powder to a mixing bowl.
- Mix well the dry ingredients together, so that everything is uniformly distributed.
- Add 4 eggs to the mix.
- Mix all together until it reaches liquid consistency.
- Put the coconut oil and coconut milk in 4 tablespoons. Mix well until the texture becomes much more liquid.
- Remove the flour in the cocoon and blend well.
- Put your spices to the mixture and mix well before the pancake batter 8 distributes these. Heat up in a skillet for 2 Tbsp. Butter as well as 1 Tbsp. coconut oil. Wait until the butter starts bubbling well and turns brown.
- Put 1/4 tablespoon pancake mix at a time. Try to cook 2 at a time. When the top starts bubbling, that side is primed. Flip it.
Conclusion
Pancakes with the usual toppings such as butter and syrup provide essential calories, fat, and carbohydrates in particular. Since pancakes typically don’t have any fiber, when you indulge in this meal, you will eat 90 grams sugar and 90 grams carbs.