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:

• 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:

• 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.

Steps:

• Puree all ingredients in a blender until smooth. Wait a couple of minutes for the bubbles to settle and batter to thicken a little.
• Fry pancakes in a buttered pan over medium heat, 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.) Repeat as needed until all the batter is used up.

Steps:

• Crush pork rinds (I used my food processor) and set aside.
• Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
• Add crushed pork rinds and let the mixture sit for 5 minutes.
• Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
• Serve with low carb pancake syrup.
• Only 6 net carbs for the entire batch!

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.

Steps:

• Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
• Preheat an oiled pan on stove over medium-low heat.
• Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
• Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
• Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
• Repeat with the rest of the batter.
• *makes 8 pancakes.