Keto Pancakes No Eggs: LOW CARB PANCAKES: THESE KETO PANCAKES HAVE ONLY 4 NET CARBS PER SERVING AND ARE A DELICIOUS FAMILY APPROVED BREAKFAST MADE WITH ALMOND FLOUR AND CREAM CHEESE!
LOW CARB KETO PANCAKES
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My family’s love of pancakes has been well documented on this blog over the years but never features a recipe been considered low carb or healthy.
Today that each one changes with these fluffy KETO PANCAKES!
Jorge and that I am doing the low carb diet thing for touch while, but we were desperately missing our favorite Sunday breakfast — pancakes.
I was still whipping up pancakes for the women for breakfast and therefore the smell was slowly KILLING me.
So I started off on the search for a coffee carb pancake recipe that we might love and truly anticipate eating.
COCONUT FLOUR PANCAKES VS ALMOND FLOUR PANCAKES
I tried some with coconut flour that was horrid. I mean, truly horrid. Coconut flour is great, just not in keto pancakes.
All the coconut flour pancakes I attempted came out dry and therefore the texture was just too far away from a daily pancake.
My next raid low carb pancakes were with almond flour. I attempted somewhere you whip egg whites into stiff peaks and fold in the almond flour.
And they tasted like weird fluffy egg whites with syrup. Again, they only didn’t taste sort of a REAL pancake.
I eventually decided to undertake my very own almond flour version based off of normal pancake measurements with added cheese.
However, I threw it within the blender to smooth the batter since the ingredients are a touch different.
I nervously poured out enough batter for my first keto pancake and it looked pretty good.
I took it out of the pan, slathered it with butter and hit it with a dab of my personal favorite sugar-free syrup and JACKPOT.
Jorge seriously gobbled up the whole first batch before I had eaten quite a few bites myself!
He was so impressed that these Low Carb Pancakes didn’t taste like anything aside from regular pancakes.
So I made a decision to undertake them out on my toughest critics, Ellie and Lyla.
If two almost 3-year-olds like them, then they really pass the keto pancake test!
I topped their pancakes with butter and regular syrup and set them down without saying a word.
They gobbled them up and were quickly trying to steal bites off of our plates!
ALMOND FLOUR VS ALMOND MEAL
The key to good Low Carb Pancakes is to form sure you’ve got an excellent fine almond flour, not almond meal.
Almond flour is formed with blanched almonds that are ground into an excellent fine flour with a soft texture.
You can see the difference because the almond meal has dark brown flakes and almond flour may be a solid light beige color.
I use Kirklands Almond Flour (Costco brand) because it’s an excellent price and is merely 2 grams net carbs for 1/4 of a cup.
These Keto Pancakes are an excellent healthy option compared to regular pancakes at just 4 net carbs per serving!
With the utilization of almond flour and cheese, they’re also gluten-free!
You can make them with regular sugar for the youngsters and that they are still tons healthier than regular all-purpose flour pancakes would be.
You have to offer these low carb pancakes a try! I promise they taste like actual pancakes — just read all the reviews!
Also, confirm and don’t miss my other favorite low carb breakfast recipe: the simplest Low Carb Bagels!
Update: I even have been making double/triple batches of those keto pancakes and refrigerating the leftovers during a ziplock bag and reheating them within the microwave. They still taste great reheated and make the busy weekday mornings much easier!
2 large eggs
1 tablespoon water
2 oz cheese, cubed
2/3 cup almond flour
1 teaspoon leaven
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar-free syrup for low carb option)
Add all ingredients to a blender. Start with eggs and water and cheese so you do not have anything grind to a halt at heart.
Blend until smooth, scraping down the edges if needed. Let batter sit for two minutes.
Heat a non-stick skillet to medium heat. for every pancake, pour 3 to 4 tablespoons of batter onto skillet.
Once you begin to ascertain little bubbles form, flip and still cook until pancake is browned on all sides. Continue until you’ve got used all batter.
I have been making double/triple batches of those keto pancakes and refrigerating the leftovers during a ziplock bag and reheating the within the microwave. They still taste great reheated and make the busy weekday mornings much easier! you’ll also individually wrap them in cling film and freeze them!
The nutrition calculations for these low carb pancakes were done using the subsequent brands: Kirklands Almond Flour and Philadelphia cheese. Different brands can produce different nutrients,
Serve pancakes topped with butter and syrup!