Easy Keto Pancakes Recipes

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.

Steps:

• Combine all dry ingredients in a mixing bowl and blend well making sure there are no lumps. Add wet ingredients, but only put one tablespoon of the oil and almond milk at first. Mix well and then wait for a few minutes because it takes the psyllium husk and coconut flour a few minutes to absorb the wet ingredient. Stir again and add more almond milk until it is the right consistency for pancake batter.
• Heat a large non-stick skillet to medium, and pour in two four inch diameter pancakes. These will not develop the little holes and bubbles quite the same as regular pancakes. When you see a little bit of that it is time to flip them. I burned my first ones because I waited too long to flip them. You might also need to reduce the heat to medium low or low depending on your stove. Repeat with two pancakes each three times until you have three pancakes on each plate. I like them with butter and monk fruit syrup.
• These are the best when you add blueberries to them! Or topped with chopped pecans like I have them in the photo.

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.

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.