Keto Classic American Pancakes
Fluffy, golden, and irresistibly comforting, these Keto Classic American Pancakes are the perfect low-carb twist on a breakfast favorite. Made with a combination of almond flour and coconut flour, they achieve a soft yet sturdy texture, while being gluten-free and keto-approved. A touch of vanilla extract and erythritol adds classic flavor and sweetness without the sugar, making these pancakes an indulgence your taste buds will love while staying within keto macros. Quick to prepare in just 10 minutes, this recipe is ideal for busy mornings yet special enough for a weekend brunch. Serve them warm with your favorite keto-friendly syrup or toppings for a wholesome, satisfying start to the day. Whether you’re following a keto lifestyle or simply seeking a delicious low-carb breakfast option, these pancakes are sure to become a family favorite!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 2 tablespoons Erythritol
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Whisk together to ensure the dry ingredients are evenly mixed.
Step 2
In a separate bowl, crack the eggs and beat them lightly. Add the almond milk and vanilla extract, whisking until the mixture is smooth and well combined.
Step 3
Pour the wet ingredients into the bowl of dry ingredients, stirring gently until completely combined. The batter should be thick but pourable; if it's too thick, add a tablespoon more of almond milk at a time until the desired consistency is achieved.
Step 4
Preheat a griddle or non-stick skillet over medium-low heat. Melt a small amount of butter on the griddle to prevent sticking.
Step 5
Ladle about 1/4 cup of batter onto the griddle for each pancake, spreading gently into a circular shape with the back of the ladle if needed.
Step 6
Cook the pancakes until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip carefully using a spatula and cook the other side until golden brown, approximately another 2-3 minutes.
Step 7
Repeat with the remaining batter, adding more butter to the griddle as needed between batches to keep the pancakes from sticking.
Step 8
Serve warm with your choice of keto-friendly syrup or toppings.
Nutrition Facts
| Serving size | (450.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1071.4 |
| Total Fat 89.8g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 623.8mg | 0% |
| Sodium 1934.2mg | 0% |
| Total Carbohydrate 62.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 5.4g | |
| Protein 42.4g | 0% |
| Vitamin D 168.4IU | 0% |
| Calcium 510.5mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 361.1mg | 0% |
Source of Calories