Breakfast

Keto Strawberry Pancakes Served With Strawberry Syrup

An easy keto strawberry pancakes recipe that takes just minutes! This fluffy, low carb pancake recipe uses simple ingredients with minimal prep and is only 6.2 g net carbs per serving!

keto strawberry pancakes

 

Pancakes are a traditional breakfast in most countries and there are many varieties of pancakes. However, when you’re following a keto journey, it can sometimes feel like there are just a handful of good pancake recipes you can actually make.

 

In my household, we love pancakes and I always try to come up with new low carb ideas that are tasty and easy and that won’t leave everyone missing the the high carbs pancakes of the past.

In this post, I want to share with you the results of these almond flour pancakes with strawberry syrup that are so delicious.

These pancakes, like my fluffy keto pancakes, are made with blanched almond flour and served with strawberry syrup make with fresh strawberries. You and everyone else who tries these will love them!

 

Recipe tips

  • In this recipe, blanched almond flour was used. It is lighter in color and the powder is much finer and more delicate. This type of flour is more refined and does not have the shell of the almonds, which is ideal for its use in baking.
  • Also, sifting the blanched almond flour before use will help you obtain fluffier pancakes. 
  • For the strawberry syrup, I use fresh strawberries cut into pieces, simmered for about 45 minutes. To obtain the right density for this syrup, xanthan gum is used in the recipe.
  • If you want slightly fluffier pancakes, you can add another half teaspoon of baking powder to the pancake batter.
  • If you are in a hurry, use a single cup of water and blend the strawberries.

 

Ingredients to make strawberry pancakes

For the pancakes:

  • 1 ¼ cup almond flour (blanched) (50 g.)
  • ⅓ cup coconut milk (You can use any vegetable milk)
  • 2 eggs
  • 2 tsp Stevia powder
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • Spray oil

For the strawberry syrup:

  • 1 cup fresh or frozen strawberry
  • 2 cups of water
  • 3 tsp stevia powder
  • 1 tsp xanthan gum
  • 1 drop vegetable color (optional)

 

How to make keto strawberry pancakes

Gather your ingredients in one place.

 

To make the syrup:

Wash the strawberries very well and with a sharp knife remove the leaf and stem of each strawberry. Then cut them into small pieces and place them in a saucepan over medium heat for about half an hour.

 

When the strawberry pieces have been cooking for half an hour, dilute the xanthan gum in two tablespoons of hot water. Then integrate the xanthan gum into the mix. Keep cooking while stirring.

keto strawberry syrup

When the strawberry syrup reaches the desired consistency, add the sweetener to your liking and a drop of artificial coloring. Mix the syrup well and set aside.

 

For the pancakes:

In a large bowl, combine the moist elements: the two eggs and the coconut milk. Stir very well with a hand mixer.

Subsequently, dilute the sweetener and vanilla essence until everything is mixed well. Also, in a separate bowl, sift the almond flour with the baking powder and mix.

 

When everything above has been mixed well, gradually add the almond flour and stir.

 

Note: In case the mixture is very dense, you can add one or two more tablespoons of milk to help thin it out a bit. However, if the mixture is very fluid, you can make it more dense by adding little more almond flour to the mixture. About 2 tbsp will do.

 

Spray a nonstick skillet with oil and set it on the stove over medium-low heat. You must use a pan with a lid so that the pancakes cook evenly.

When the pan is hot, pour a portion of the mixture, equivalent to about a third of a cup.

Put the lid on, wait two minutes and uncover. If the surface of the pancake is full of bubbles, you can turn it over.

Turn the pancake over. Cook it on the other side, remove it from the pan and place it on the plate where you will serve the pancakes. Repeat this procedure until the pancake mixture runs out and all the pancakes are cooked.

 

Plate the pancakes, pour the low carb strawberry syrup over, and serve these easy strawberry pancakes.

low carb strawberry pancakes

 

How to store

 

The pancake mix:

You can store the pancake mixture by keeping it frozen in small containers in the freezer for up to two weeks. When you need to prepare it, then you can defrost overnight and cook int he morning. To cook, stir the mixture with a fork and cook like I did above.

The pancake mixture can also be stored in the fridge for up to three days.

 

 

The syrup:

Syrup mix yields for two breakfasts. You can keep the syrup in the fridge, refrigerated for up to five days and frozen for up to a month.

 

The pancakes:

Once you prepare and freeze these, however, once thawed and reheated, they will no longer be fluffy.

 

More keto pancakes

Besides these easy keto strawberry pancakes, here are some more low carb pancake recipe you can try out:

Keto Strawberry Pancakes

Keto Strawberry Pancakes

Yield: 2
Prep Time: 5 minutes
Cook Time: 2 minutes
Additional Time: 45 minutes
Total Time: 52 minutes

An easy keto strawberry pancakes recipe that takes just minutes! These fluffy pancakes use simple ingredients with minimal prep!

Ingredients

  • 1 ¼ cup almond flour (blanched) (50 g.)
  • ⅓ cup coconut milk (You can use any vegetable milk)
  • 2 eggs
  • 2 tsp Stevia powder
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • Spray oil
  • 1 cup fresh or frozen strawberry
  • 2 cups of water
  • 3 tsp stevia powder
  • 1 tsp xanthan gum
  • 1 drop vegetable color (optional)

Instructions

    1. Gather your ingredients in one place.
    2. Wash the strawberries very well and with a sharp knife remove the leaf and stem of each strawberry. Then cut them into small pieces and place them in a saucepan over medium heat for about half an hour.
    3. When the strawberry pieces have been cooking for half an hour,
      dilute the xanthan gum in two tablespoons of hot water. Then integrate the xanthan gum into the mix. Keep cooking while stirring.
    4. When the strawberry syrup reaches the desired consistency, add the sweetener to your liking and a drop of artificial coloring. Mix the syrup well and set aside.
    5. In a large bowl, combine the moist elements: the two eggs and the coconut milk. Stir very well with a hand mixer.
    6. Subsequently, dilute the sweetener and vanilla essence until everything is mixed well. Also, in a separate bowl, sift the almond flour with the baking powder and mix.
    7. When everything above has been mixed well, gradually add the almond flour and stir.
    8. Spray a nonstick skillet with oil and set it on the stove over medium-low heat. You must use a pan with a lid so that the pancakes cook evenly.
    9. When the pan is hot, pour a portion of the mixture, equivalent to about a third of a cup.
    10. Put the lid on, wait two minutes and uncover. If the surface of the pancake is full of bubbles, you can turn it over.
    11. Turn the pancake over. Cook it on the other side, remove it from the pan and place it on the plate where you will serve the pancakes. Repeat this procedure until the pancake mixture runs out and all the pancakes are cooked.
    12. Plate the pancakes, pour the low carb strawberry syrup over, and serve these easy strawberry pancakes.
Nutrition Information:
Yield: 2 Serving Size: 2 pancakes
Amount Per Serving: Calories: 275Total Fat: 22.2gSaturated Fat: 10.5gCholesterol: 164mgSodium: 76mgCarbohydrates: 9.4gNet Carbohydrates: 6.2gFiber: 3.2gSugar: 3.1gProtein: 10.2g

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