Low Carb Pannenkoek
Indulge in a delightful Low Carb Pannenkoek, the Dutch-inspired crepe that’s as light as it is nourishing. Made with a blend of almond flour and coconut flour, this gluten-free and keto-friendly recipe delivers all the flavor of traditional pannenkoek without the carb overload. The batter, enriched with eggs, unsweetened almond milk, and a hint of vanilla, creates perfectly thin, golden pancakes that are as versatile as they are delicious. Quick to whip up with just 10 minutes of prep time, these low-carb crepes cook to perfection in under 20 minutes, making them an excellent choice for a wholesome breakfast or dessert. Finish them off with your favorite sugar-free syrup, fresh berries, or a dollop of whipped cream for a guilt-free treat the whole family will love. Perfect for those following a low-carb or keto lifestyle, this recipe proves that indulgence can meet nutrition seamlessly.
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Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter (or coconut oil), melted
- 1 tablespoon butter (or coconut oil) for greasing the pan
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix until well incorporated.
Step 2
In another bowl, whisk together eggs, almond milk, vanilla extract, and melted butter until thoroughly combined.
Step 3
Slowly add the wet ingredients to the dry ingredients, stirring continuously until you get a smooth batter. Let the batter rest for 5 minutes to thicken slightly.
Step 4
Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little butter or coconut oil.
Step 5
Pour a ladleful of the batter into the center of the pan and swirl to spread it out evenly, forming a thin pancake.
Step 6
Cook the pannenkoek for about 2-3 minutes on one side until the edges start to lift and small bubbles form on the surface. Flip carefully and cook for another 1-2 minutes on the other side until golden brown.
Step 7
Transfer cooked pancake to a plate and repeat with the remaining batter, greasing the pan as needed between pancakes.
Step 8
Serve your low-carb pannenkoek warm with toppings of your choice, such as whipped cream, fresh berries, or sugar-free syrup.
Nutrition Facts
| Serving size | (598.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.3 |
| Total Fat 106.2g | 0% |
| Saturated Fat 33.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 838.3mg | 0% |
| Sodium 1256.3mg | 0% |
| Total Carbohydrate 29.6g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 5.3g | |
| Protein 48.9g | 0% |
| Vitamin D 269.1IU | 0% |
| Calcium 751.2mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 427.5mg | 0% |
Source of Calories