Keto Pancakes
The ultimate low-carb breakfast, Keto Pancakes are fluffy, satisfying, and incredibly easy to make! Perfect for anyone following a keto diet, these pancakes are sure to satisfy your breakfast cravings. Make them this week for a delicious morning treat!
Equipment
- Skillet
- Frying Pan
- Whisk
- Food Processor
- Mixing Bowl
Ingredients
- 1 cup almond flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 tablespoon keto maple syrup
- 1/4 cup water
Instructions
- In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.
- Grease a large non-stick pan or skillet and place it over medium heat. Once hot, drop large spoonfuls of the batter onto the pan and immediately cover it.
- Cook the pancakes for 3 to 4 minutes, or until the edges begin to bubble. Remove the lid, carefully flip the pancakes, and cook for a further 1 to 2 minutes, covered. Repeat the process until all the batter has been cooked.
- Serve the pancakes immediately.
Notes
- Storage: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
- Freezing: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months.
- Reheating: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.
- Variations: Feel free to add berries or nuts to the batter for added flavor and texture.
- Serving Ideas: Top with fresh fruit or a dollop of whipped cream for an indulgent breakfast.
- Mix-ins: Consider adding cocoa powder or spices like cinnamon for a different flavor profile.