Basic Keto Pancakes
With practically 0g of net carbs and good fat in the form of butter, this recipe is the perfect keto breakfast. We've included fresh cottage cheese as a batter mix-in to give the pancakes a much-needed boost in protein.
Equipment
- 2 large bowls
- 1 whisk
- 1 spatula
- 1 non-stick skillet
Ingredients
- ¼ cup coconut flour
- ¾ cup blanched almond flour
- 1 tsp baking powder
- 1 tsp stevia sweetener
- ¼ tsp salt
- ½ cup unsweetened almond milk
- 5 large eggs
- ¼ cup olive oil
- 1 tsp vanilla extract
- ¼ cup half-and-half optional
- ½ cup plain/vanilla Greek yogurt optional protein mix-in
- ½ tsp cinnamon spice/nutmeg spice optional
Instructions
- In a large bowl, mix in all dry ingredients (flours, bakingpowder, stevia, salt, spices). Use a whisk for best results.
- In a separate medium bowl, whisk together all wet ingredients (eggs, milk, oil, vanilla, etc.). Mix until perfectly smooth.
- In the dry bowl, carve out a large hole in the center with your whisk. Then, pour the wet ingredients in it. Stir everything well for a couple minutes until you have a nice smooth batter. If it’s too thick, try adding some water or milk until it reaches your desired consistency.
- Heat a non-stick skillet over a stove set to medium heat. Oil your skillet and pour some batter to create a pancake of your desired size.
- Cook until bottom and edges are golden brown. Reduce the stove's heat to low heat, then flip the pancake over with a spatula.
- Wait until the bottom of your flipped side is golden brown and you have a cooked pancake on both sides. Once ready, serve onto a large dish.
- Repeat steps 5-7 until the large batter bowl is depleted.
- Serve with keto-friendly toppings and enjoy it while it’s still hot.