Fluffy keto pancakes are a delicious recipe. They are perfect for keto breakfast. Fluffy pancakes are easy to make and straightforward along with a big stack of syrupy, buttery pancakes.
I am always happy about making keto recipes. Keto pancakes are one of delicious traditional recipes.
If you think about fluffy, thick, and buttery pancakes, you are in the right place. This recipe is grain-free, gluten-free, and macros? Each pancake is only one net carb.
How To Make Fluffy Keto Pancakes
After making a lot of keto recipes in the past couple of weeks. Make a mixture of the low carb flour pancakes that give you an amazing and fluffy texture like a traditional pancakes recipe. For these super tasty pancakes, I am going to use a combination of almond flour and coconut flour with additional psyllium husk powder and xanthan gum.
These days low carb diets are becoming more popular across the globe. Because it’s easy to find coconut flour, almond flour, and xanthan gum in your local grocery, but if I cannot see you can easily pick from amazon.
Ingredients For Fluffy Keto Pancakes
Coconut flour is a best ingredient for low carb and high fiber baking. It was made from ground and dried coconut meat. We are using just 1/4 cup of coconut flour because it’s a little bit, but it goes for a long way. 1/4 cup includes only 6 net carbs.
Almond flour is an excellent traditional ingredient. It’s super fine texture for best results. We are using 1 cup of almond flour, which consists of 10 net carbs.
Psyllium husk powder
Psyllium husk powder we used for the pancakes moist and to give them a beautiful structure. If you cannot find it in your local grocery store, make sure to check its pharmacy or health foods section next to the fiber supplements. This pancake recipe my favorite is the use of coconut flour, and remember when you use coconut flour super absorbent, you don’t need a ton. And then a golden flax meal.
So a flax meal will work just fine, but golden gives it like a more excellent toast to your flavor. And also has a more excellent color to it. So we like to use golden flax meal, and these two are going to make the perfect diner-style pancake.
But first, we’re going to get our wet ingredients in this bowl. So the first thing we’re going to do is meltdown 2 tablespoons of butter to our Belted butter. We’re going to add the remainder of our wet ingredients. So we’re going to add in some vanilla extract. It always adds a nice touch of flavor that was a lot.
It’s ok.though we’re going to add some liquid stevia, so a half batch is about 6 Drops, that’s not a lot. So we don’t want these too sweet because if you’re like me, you’re going to top them with some low carb sugar-free maple syrup. So we’re just going to add a little touch of sweetness.
And then we’re going to add in 3 large eggs. Let’s give this a quick whisk. And now we’re going to add in some unsweetened macadamia milk, but you could do coconut milk almond milk cashew milk whatever you have on hand will work just fine. So we’re going to add-in 8-cup to the six tablespoons of macadamia milk, and the one thing that I find interesting is I can’t ever see the nipple on the macadamia nut you can easily find the nipple on the cashew.
It’s the little tip that’s all of our wet ingredients make sure all the eggs are fully incorporated. So we’re going to add three tablespoons of coconut flour. And again you don’t need a lot of coconut flour. It is very absorbent. We’re doing here 1/2 2 tablespoons of golden flaxseed. We’re also going to add in a nice pinch of salt to bring out that vanilla as well. As that stevia, we said and then half a teaspoon of baking powder was perfect. Let’s give this a whisk.
So this doesn’t look too thick right now, but we’re going to allow this a couple of minutes to sit, and it will thicken up. And at that time, we are going to get the largest skillet heated to medium-high heat. So we’re not using a nonstick skillet, so we are going to want to grease this pretty heavily. And if you’re using a cast iron as well, make sure you do that we’re going to use some ghee. Because that’s what we like to use, you can use coconut oil and you can use avocado.
I think coconut oil and ghee are going to be your best bets. Ghee adds the best flavor ok. Our skillets are just about good, so we’re going to check on our batter, and you can see if you come in that it is a lot thicker. So all that’s left to do right now is fold in our blueberries, so when you first put the batter together, it’s Nicki Minaj 2013 and now it’s Nicki Minaj 2019.
We’re just going to have fun with it a nice handful, and you can do whatever add-ins you want you can do walnuts you could do raspberries you could do other nuts you could use just cinnamon up to sweetener and, so you’re aware one cup of blueberries is about 12 net carbs.
let’s head on over to the skillet so as you can see the oil is glistening and when you know that you know it’s good to go so we’re going to use 1/4 cup measuring scoop just for ease and plop one of these on And you can see it’s thick enough that you can spread it out with the spoon.
If you want to, you can make them thin; you can leave them pretty thick. So the first one usually comes out bad. I think that’s just across the board we’re just going to start with one because that’s always the worst one and then you get a flow going and they get better and better.
So the first one I usually take so Matt doesn’t have to eat it because I feel horrible. So give it to your kids, and since it is on medium-low, this is going to take a little bit of time, but that’s ok patience is key here guys, so we’re going to let this sit and cook up for a couple of minutes.
Alright, guys, so we’re ready to try these as you can see this half batch recipe made for medium-sized pancakes and they look perfect. They’re beautiful and thick, which I like. So they’re dense and filling, and you could probably eat.
These on their own and not even like to do any topping, but I would probably go maybe even some powdered erythritol and some maple syrup. I know Matt would do like seven tablespoons of butter on the top. But I’m just going to give up triplane.
So let’s get an excellent cut down look at that. I’m not going to eat this whole bite, but I wanted to give you guys a look at how nice and thick. That’s so good I like how it cooks slowly because then the blueberries cooked down a bit. So it’s just it’s a lot tastier in your mouth, and it’s not just like a crunch of a blueberry. It almost melts in your mouth.
Because it’s so moist the batter itself and then the blueberries again, you can do anything. You want with these you can do any fillings super delicious we highly recommend them, and these are also great for meal prep. like I would make a big batch of these put them in a Ziploc bag and then store them in the fridge for breakfast all week long.