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–+ servings
Stack of pancakes on plate with coffee

Keto Pancakes

Annie
These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
4.80 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 Pancakes (4 servings)
Calories 280 kcal

Equipment

Ingredients
  

  • 2 large eggs at room temperature
  • 1 tablespoon monkfruit sweetener
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1/4 cup almond milk
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour the superfine blanched version is best, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 tbsp psyllium husk flakes
  • 1/4 teaspoon fine sea salt
  • Sugar free keto syrup optional for serving

Instructions
 

  • In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.
  • In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
  • Add the dry ingredients to the liquid ingredients and whisk until just combined.
  • Let the batter sit for 3-5 minutes to thicken.
  • Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.
  • Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.
  • Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.
  • *You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Notes

Most important tips:
  • Cover the pan while cooking!
  • Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!
  • The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
  • Psyllium husk flakes are the secret ingredient to giving these pancakes a real
    pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.
 
Net carbs are 4.8 g per serving

Nutrition

Serving: 3 pancakesCalories: 280kcalCarbohydrates: 6.2gProtein: 7.3gFat: 16.2gCholesterol: 115mgSodium: 285mgFiber: 1.4gSugar: 1.2g
Tried this recipe?Let us know how it was!