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Keto Pancakes Recipe

Fluffy Keto Pancakes Recipe: Your Low-Carb Breakfast Delight

Enjoy the comfort of pancakes without the carbs with this Keto Pancakes Recipe, perfect for a low-carb breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Keto
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Provide structure and moisture; consider using more egg whites for extra fluffiness.
  • 2 tablespoons MCT Oil Adds healthy fats for a rich flavor; can be substituted with coconut oil or butter.
  • 1 cup Almond Flour Core ingredient that mimics traditional pancakes’ texture; may need more liquid if using coconut flour.
  • 2 teaspoons Baking Powder Essential for helping pancakes rise; ensure it's fresh for optimal results.
  • 2 tablespoons Monk Fruit Sweetener A perfect keto-friendly sweetener; erythritol or stevia are good alternatives.
  • 1 teaspoon Salt Enhances overall flavor; omit for very low-sodium diets.
  • 1 teaspoon Vanilla Extract Provides a delightful aromatic flavor; vanilla bean or powdered vanilla can be used.
  • 1/2 cup Heavy Cream Contributes creaminess and richness; almond milk can be a lighter substitute.
  • 1/2 teaspoon Optional Cinnamon Adds warm spice notes; nutmeg is a lovely alternative.

Equipment

  • Blender
  • non-stick skillet
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by gathering all your ingredients for the Best Keto Pancakes: eggs, MCT oil, almond flour, baking powder, monk fruit sweetener, salt, vanilla extract, heavy cream, and optional cinnamon.
  2. In a blender, combine the eggs, MCT oil, almond flour, baking powder, monk fruit sweetener, salt, vanilla extract, heavy cream, and optional cinnamon. Blend on high until smooth and well-combined, about 1-2 minutes.
  3. Allow the batter to rest for about 5 minutes, letting it thicken.
  4. Preheat a non-stick skillet over medium heat. Grease with a small amount of butter.
  5. Pour a portion of the batter into the skillet, cooking for about 2-3 minutes, until bubbles form and edges look firm. Flip and cook for an additional 1-2 minutes until golden brown.
  6. Transfer cooked pancakes to a plate and stack them with your favorite toppings.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 10gProtein: 8gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 350mgPotassium: 200mgFiber: 4gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These fluffy keto pancakes are best enjoyed fresh off the skillet for maximum flavor and texture. For leftovers, store in an airtight container in the fridge for up to 5 days or freeze with parchment layers to prevent sticking.

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