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Keto Pancakes Recipe

Fluffy Keto Pancakes Recipe That Will Change Your Breakfast Game

Indulge in these Fluffy Keto Pancakes, a guilt-free breakfast that satisfies cravings with only 5g of carbs per serving.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Keto
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Eggs Room temperature for fluffiness
  • 2 tablespoons MCT Oil Coconut oil can be used as a substitute
  • 1 cup Almond Flour Can substitute with coconut flour
  • 2 teaspoons Baking Powder Ensure freshness for best results
  • 2 tablespoons Monk Fruit Sweetener Check carb content for substitutions
  • 1/4 teaspoon Salt Using sea salt can elevate the taste
  • 1 teaspoon Vanilla Extract Can substitute with powdered vanilla
  • 1/4 cup Heavy Cream Substitute with milk or almond milk
  • 1/2 teaspoon Optional Cinnamon For added warmth
For Serving
  • 1/4 cup Sugar-Free Syrup Keeps pancakes keto-friendly
  • 1 cup Fresh Berries Use a mix of favorites
  • 1/2 cup Keto Whipped Cream Adds richness without carbs

Equipment

  • Blender
  • non-stick skillet
  • Ladle
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Combine all batter ingredients in a blender and blend on medium speed until smooth, about 30 seconds. Let batter rest for 5 minutes.
  2. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
  3. Pour batter into the skillet, forming pancakes about 5-6 inches in diameter.
  4. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
  5. Serve hot with sugar-free syrup, keto whipped cream, or fresh berries.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 5gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 80mgFiber: 2gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in skillet or microwave.

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