Alright, folks, today is going to be a real treat for your taste buds. I’ve got not one, but two pancake recipes that will knock your socks off. And don’t worry, these are keto-friendly so you can indulge without any guilt.
First up, we’ve got some diner-style pancakes that are soft, fluffy, and oh-so-delicious. Let’s get started.
Diner-Style Pancakes
Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp erythritol
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs, separated
- 1/4 cup almond milk
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
Instructions:
- In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, whisk together the egg yolks, almond milk, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Fold in the egg whites until just incorporated. Don’t overmix or the pancakes will be tough.
- Heat a non-stick skillet over medium heat. Scoop about a 1/4 cup of batter onto the skillet per pancake.
- Cook for about 2-3 minutes until the edges start to dry and the surface is bubbly. Flip and cook for another minute or until golden brown.
- Serve with your favorite keto-friendly syrup and enjoy!
Now, if that didn’t get your mouth watering, then I don’t know what will. But wait, there’s more!
Fluffy Keto Pancakes
These pancakes are another crowd-pleaser, and they’re just as easy to make as the diner-style ones.
Ingredients:
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp erythritol
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs
- 1/4-1/2 cup unsweetened almond milk
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
Instructions:
- In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Heat a non-stick skillet over medium heat. Scoop about a 1/4 cup of batter onto the skillet per pancake.
- Cook for about 2-3 minutes until the edges start to dry and the surface is bubbly. Flip and cook for another minute or until golden brown.
- Serve with your favorite keto-friendly syrup and enjoy!
Well, that’s all folks. I hope you enjoyed these scrumptious pancake recipes. Now go on and treat yourself to a delicious breakfast, you deserve it!
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