Do you need a pancake recipe that’s ketogenic-friendly? Lazy weekend mornings call for a bigger breakfast. And breakfast-for-dinner is a common thing at our house. Plus Pancake Day (or Shrove Tuesday) is coming up. Whatever your need for pancakes I’ve got you covered with this gluten-free recipe.
This particular recipe uses a mixture of almond flour and coconut flour. Unlike some keto pancakes there’s no cream cheese or anything to make these too rich. Nor do these taste too eggy.
It comes together and cook like regular pancakes. I will caution they can be more delicate (less sturdy) than ones made with white wheat flour. But they have always turned out well for me as long as I’m careful when flipping them in the pan. I also use a seasoned cast iron skillet or other non-stick pan which helps.
Essentially you just mix the ingredients together and fry them up like regular pancakes.
1/2 cup almond flour
2 Tbs coconut flour
1/2 tsp baking powder
2 TBS sweetener (I used Truvia)
1/4 cup milk (of choice)
You can also add a dash of cinnamon or vanilla to the batter, or add berries, dark chocolate, shredded coconut, or nuts.
This recipe makes about 10 pancakes. That will change depending on how big you make them. I find smaller ones turn out better for this recipe.
Im usually frying pancakes while cooking other food and fending off hungry kids. So, unfortunately, my pancakes usually don’t end up looking uniform or pretty. But I assure you they taste good.
Top these with butter, a keto-friendly jam or syrup, blueberries, or a fried runny egg.