Why This Recipe Works
Perfect pancakes should be fluffy, tender, lightly sweet, and easy to make. To create a keto recipe that would stand up to its traditional counterparts, we chose an acceptable non-grain flour. We settled on
almond flour; its mild, subtly sweet, nutty flavor worked well in a breakfast application. Next, we focused on achieving the fluffy, light texture that’s characteristic of great pancakes. Using eggs and adding
baking powder provided lift, but the batter needed a bigger boost. A blender was the answer: We processed the liquid ingredients until the mixture was frothy, added the dry ingredients, and processed the batter a minute longer.
The blender helped incorporate air into the batter, ensuring a smooth, pourable mix that made fluffier pancakes. Erythritol gave our pancakes just enough sweetness; a generous amount of vanilla extract offset any egginess. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb
sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. An electric griddle set at 350 degrees can be used in place of a skillet.
Serve with butter or Keto Maple Syrup (recipe follows).
Directions:
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and spray with olive oil spray.
- Process water, eggs, 3 tablespoons melted butter, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, erythritol, baking powder, and salt and process until thoroughly combined, about 1 minute.
- Heat 1 teaspoon melted butter in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out butter, leaving thin film of butter on bottom and sides of skillet. Using â…“ cup batter per pancake, portion batter into skillet in 2 places and spread into 4-inch rounds. Cook until edges are set and first side is golden, 2 to 4 minutes.
- Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, adjusting heat and
using remaining 2 teaspoons melted butter as needed.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
