Keto Pancakes

There's nothing like a lazy Sunday morning with a stack of fluffy pancakes, some crispy bacon, and a steaming cup of keto coffee.

After experimenting with various recipes, I finally nailed the perfect 5-Ingredient Keto Pancakes that are light, airy, and incredibly easy to make.

Whether you're a pancake lover like me or just need a quick and delicious breakfast option, this recipe will definitely hit the spot.

Why You'll Love This Recipe

Simple Ingredients: 5 simple ingredients that you probably already have in your kitchen

Quick to Make: You can have a stack of pancakes ready in under 20 minutes.

Low Carb: Each serving has just a few grams of carbs, making them perfect for keto.

Delicious: They taste just like the real deal, if not better.

Versatile: You can dress them up with all sorts of keto-friendly toppings.

Ingredients You’ll Need

1 cup almond flour

2 large eggs

4 oz cream cheese, softened

1 tsp baking powder

1 tsp vanilla extract

Optional but awesome:

1-2 tbsp keto-friendly sweetener

Butter or coconut oil for cooking

How to Make The Keto Pancakes

Step 1: Prep Your Ingredients

First things first, get all your ingredients out and ready.

This makes the whole process smoother.

Step 2: Mix It Up

Combine your almond flour, eggs, cream cheese, baking powder, and vanilla extract in a bowl.

If you’re adding sweetener, toss that in too.

Mix everything until you have a smooth batter.

You can use a blender or a hand mixer if you prefer a super smooth texture.

Step 3: Heat Your Pan

Heat a non-stick pan over medium heat.

Add a bit of butter or coconut oil to coat the pan.

Step 4: Cook the Pancakes

Pour a small amount of batter into the pan to form a pancake.

Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat with the remaining batter.

Step 5: Serve and Enjoy

Stack your pancakes on a plate, add your favorite toppings, and dig in!

Tips for The Perfect Keto Pancakes

Use a Good Non-Stick Pan:

This makes flipping the pancakes so much easier and prevents sticking. No one likes pancakes that stick to the pan.

Use the Right Heat:

Medium heat is your friend. Cooking on medium heat ensures that your pancakes cook through without burning. High heat can cook the outside too quickly, leaving the inside raw.

Don’t Overmix:

Mix just until everything is combined. Overmixing can lead to dense, heavy pancakes.

Let the Batter Rest:

Letting the batter sit for a few minutes before cooking allows the baking powder to work its magic, giving you fluffier pancakes.

Small Pancakes:

Making smaller pancakes helps them cook more evenly and makes flipping easier.

Variations to Try

Blueberry Pancakes:

Add a handful of fresh or frozen blueberries to the batter.

Chocolate Chip Pancakes:

Sprinkle in some sugar-free chocolate chips.

Cinnamon Spice:

Add a teaspoon of cinnamon to the batter for a warm, cozy flavor.

Lemon Poppy Seed:

Add a teaspoon of lemon zest and a tablespoon of poppy seeds.

FAQs

Can I Make These Pancakes Ahead of Time?

Absolutely! You can make a batch and store them in the fridge for a few days.
Just reheat in the microwave or toaster.

Can I Freeze Keto Pancakes?

Yes, you can. Freeze them in a single layer on a baking sheet, then put them in a freezer bag. Reheat directly from frozen in the microwave or toaster.

What Can I Use Instead of Almond Flour?

If you’re allergic to almonds, you can use coconut flour, but you’ll need less since it’s more absorbent. Try 1/3 cup of coconut flour instead of almond flour.

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Happy cooking!

These 5-ingredient Keto Pancakes are the fluffiest you'll ever make! They're light, yummy, and super easy to make.

Each serving has only 3g net carbs, making them Perfect for any day of the week.