Breakfast

Almond Flour Keto Breakfast Pancakes – Just 5 Ingredients!

These delicious keto breakfast pancakes make the perfect American style breakfast recipe made in minutes. Naturally golden and fluffy, this keto breakfast includes bacon and fried eggs and is only 2.9g net carbs per serving.

keto breakfast pancakes

These pancakes, like my other yummy keto breakfast recipes are definitely going to make breakfast enjoyable.

 

Tips to make fluffy keto breakfast pancakes

These pancakes are very fluffy. There are two techniques to make very fluffy pancakes. The first is to add baking powder. For each cup of flour, you should add a teaspoon of baking powder. If you want your super fluffy pancakes, as in our recipe, you must add one and a half teaspoons.

 

The second technique, which we will also use in this recipe, is to beat the egg whites until stiff and incorporate them into the mixture in an enveloping way so that the pancakes have more volume.

As in the other many of the other low carb pancake recipes I’ve made, I also recommend the use of blanched almond flour to obtain softer and better-textured pancakes.

 

Ingredients for keto pancakes

For the Pancake dough:

  • 3/4 cup almond flour
  • 2 large eggs
  • 4 tbsp butter
  • 1 tsp baking powder
  • 1 tsp Stevia

For serving (for each people):

  • 1 egg
  • 3 slices of bacon
  • 3 tbsp oil

 

How to make keto breakfast pancakes

To start, gather all of your ingredients in one place.

ingredients for breakfast pancakes

 

Next, separate the egg whites from the yellow and beat the egg whites until they’re stiff.

Reserve the whites for a few minutes while preparing the rest of the mixture.

In a separate bowl, place the egg yolks and the melted butter and mix them for a couple of minutes until they are perfectly integrated.

In a third bowl, sift the almond flour with the baking powder and a little sweetener. If you want your pancakes to be salty, don’t add the sweetener. Next, integrate the almond flour, with the butter and egg yolk mixture and whisk until smooth.

 

 

Lastly, add the egg whites in an enveloping way, making sure to stir with a wooden or plastic spoon very gently. The idea is so that the mixture becomes completely spongy.

 

Put a little spray oil on a nonstick skillet and heat the stove over medium heat. When the pan is hot, put a little of the pancake mix in the pan and cook covered for a couple of minutes.

Flip the pancake and cook another minute on the other side. Remove the pancake from the pan and repeat the procedure until the mixture is finished.

In the same pan, fry the bacon then remove the bacon from the pan.

 

With the same oil fry the egg, if required add an additional tablespoon of oil. Frying the egg in the bacon oil will make the eggs very flavorful.

 

Plate the low carb breakfast pancakes, egg and bacon and serve.

low carb breakfast pancakes

 

 

How to make in the oven

You can also make these breakfast pancakes in the oven. You’ll simply have to make your batter following the instructions above. Then, you will spread the pancake batter evenly into a sheet pan and bake for about 20 minutes. Like our keto sheet pan pancakes, making the pancakes this way is very easy and save you time in the kitchen. 

 

Toppings to serve with these pancakes

These pancakes can be served in so many different ways. in this recipe, we served these with fried eggs and bacon. However you can also try:

  • Pancake syrup
  • Butter and syrup
  • Sour cream or melted butter
  • Whipped cream and low carb berries

 

How to store

It isn’t recommend to freeze the pancakes once they’ve been cooked, however, you can freeze the pancake batter mixture for up to two week and keto in the fridge for up to three days.

Simply defrost overnight, then in the morning, stir the mixture and cook.

 

More keto pancakes

Almond Flour Keto Breakfast Pancakes - Just 5 Ingredients!

Almond Flour Keto Breakfast Pancakes - Just 5 Ingredients!

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These delicious keto breakfast pancakes make the perfect American style breakfast recipe made in minutes. Naturally golden and fluffy, this keto breakfast includes bacon, fried
eggs and butter and is only 2.9g net carbs per serving.

Ingredients

  • 3/4 cup almond flour
  • 2 large eggs
  • 4 tbsp butter
  • 1 tsp baking powder
  • 1 tsp Stevia
  • 1 egg
  • 3 slices of bacon
  • 3 tbsp oil

Instructions

    1. To start, gather all of your ingredients in one place.
    2. Next, separate the egg whites from the yellow and beat the egg whites until they’re stiff.
    3. Reserve the whites for a few minutes while preparing the rest of the mixture
    4. In a separate bowl, place the egg yolks and the melted butter and mix them for a couple of minutes until they are perfectly integrated.
    5. In a third bowl, sift the almond flour with the baking powder and a little sweetener. If you want your pancakes to be salty, don’t add the sweetener. Next, integrate the almond flour, with the butter and egg yolk mixture and whisk until smooth.
    6. Lastly, add the egg whites in an enveloping way, making sure to stir with a wooden or plastic spoon very gently. The idea is so that the mixture becomes completely spongy.
    7. Put a little spray oil on a nonstick skillet and heat the stove over medium heat. When the pan is hot, put a little of the pancake mix in the pan and cook covered for a couple of minutes.
    8. Flip the pancake and cook another minute on the other side. Remove the pancake from the pan and repeat the procedure until the mixture is finished.
    9. In the same pan, fry the bacon. Remove the bacon from the pan. With the same oil fry the egg, if required add an additional tablespoon of oil.
    10. Serve it all together.
Nutrition Information:
Yield: 4 Serving Size: 1 pancake
Amount Per Serving: Calories: 168Total Fat: 23.4gSaturated Fat: 8.6gCholesterol: 99mgSodium: 116mgCarbohydrates: 5.2gNet Carbohydrates: 2.9gFiber: 2.3gSugar: 0.2gProtein: 7g

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