Everybody all over the world loves pancakes. A pat of butter slowly melting on a stack of pancakes with some sweet (maple) syrup. This sounds like a childhood lazy Sunday morning when the smell of fresh and buttery pancakes was the wake-up alarm. Oh, the great memories?
Since beginning the keto diet, making wheat-free keto pancakes is my go-to dessert (or breakfast) when I want to indulge in something sweet, flavourful and super fast. It only takes 5 minutes to prepare the batter and 10-15 minutes to cook them.
When I am craving a chocolate rich cake I make my Super Easy Keto Chocolate Brownie Mug Cake. That’s another ridiculously easy and tasty keto dessert I love love love to make.
This recipe yields 6 decent sized pancakes. A serving of 2 pancakes has only 2g NET carbs and 22g. I usually eat 3 of keto pancakes and they keep me full until dinner. That’s one thing I love most about being fat fueled.
Another great thing is that you don’t need to use almond flours, so this recipe can be savored even by those of you with an allergy to almonds.
I love to serve it with 1 tbsp coconut oil and some sugar-free peanut butter.
Make the Keto Pancakes and you will end up eating a lightly vanilla scented dessert with a subtle sweet cinnamon flavor (which you can omit).
If you make the recipe and post photos on Instagram tag me @lowcarbspark, so I can see all your delicious #keto creations. Keep up the good work and enjoy a warm buttery keto fluffy pancake.
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Light,fluffy and airy keto pancakes, perfect for breakfast or served as keto dessert. Do not over-mix the batter, if you want fluffy pancakes.
The nutrition facts may differ, depending on the ingredients you use
Light,fluffy and airy keto pancakes, perfect for breakfast or served as keto dessert.
Do not over-mix the batter, if you want fluffy pancakes. The nutrition facts may differ, depending on the ingredients you use