Keto Pancakes

Keto pancakes are a soft, fluffy, and satisfying alternative to traditional pancakes, made without flour or sugar. These pancakes are low in carbohydrates, high in healthy fats, and perfect for a keto breakfast or brunch. They have a light texture, mild sweetness, and can be customized with a variety of keto-friendly toppings.

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Ingredients

Dry Ingredients

• 1 cup almond flour (fine, blanched)
• 1 tablespoon coconut flour
• 2 tablespoons powdered erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs, room temperature
• 1/3 cup unsweetened almond milk (or heavy cream for richer pancakes)
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Optional Add-Ins

• 1/2 teaspoon cinnamon
• Sugar-free chocolate chips or blueberries (use sparingly for keto)

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Equipment Needed

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula

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Instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
2. In a separate bowl, beat the eggs until smooth.
3. Add almond milk, melted butter, and vanilla extract to the eggs and mix well.
4. Gradually add the wet ingredients to the dry ingredients.
5. Stir gently until a smooth batter forms. Let the batter rest for 2–3 minutes to thicken.

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Step 2: Heat the Pan

1. Heat a non-stick skillet or griddle over medium-low heat.
2. Lightly grease with butter or oil to prevent sticking.

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Step 3: Cook the Pancakes

1. Pour about 1/4 cup of batter onto the heated skillet for each pancake.
2. Cook for 2–3 minutes, until bubbles form and the edges begin to set.
3. Carefully flip and cook the other side for 1–2 minutes until golden.
4. Remove from the pan and repeat with the remaining batter.

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Helpful Tips

• Cook on medium-low heat; keto pancakes brown faster due to almond flour.
• Do not flip too early or they may break.
• If batter thickens too much, add a tablespoon of almond milk to loosen it.
• Use a well-greased non-stick pan for best results.

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Serving Suggestions (Keto-Friendly)

• Top with butter and sugar-free maple syrup
• Add whipped heavy cream and berries
• Spread with cream cheese or almond butter
• Serve with crispy bacon or sausage for a complete keto breakfast

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Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Freeze pancakes between parchment paper for up to 2 months
• Reheat in a skillet or toaster oven for best texture

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Why These Pancakes Are Keto-Friendly

• No wheat flour or sugar
• Almond and coconut flour keep carbs low
• High fat and moderate protein content
• Sweetened with keto-approved sweeteners