Sweet & Savoury Keto Pancakes
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Everyone loves them….Pancakes! They come in different shapes and forms. From thick fluffy American pancakes, to thin Dutch pancakes or French crepes. In this post, we will present you with 3 different ways to make Keto Pancakes. So pick the Keto Pancake that looks the most delicious to you!
Ingredients Keto Pancakes
Below you can find different ways to make Keto Pancakes.
1. Thick Pancakes with Egg whites, Almond flour & Yogurt
- 3 egg whites - firmly beaten
- 2.5 tbsp of greek yogurt
- 1/2 tbsp of almond flour
- 1 tbsp psyllium husk
- 1/4 tsp of baking soda
- Pinch of salt
- Butter - to cook the pancakes
2. Thin Pancakes with Eggs & Cream Cheese
- 4 eggs
- 110 grams cream cheese
- 0.5 tsp cinnamon
- Pinch of salt
- Butter - to cook the pancakes
3. Thin Pancakes with Almond flour, Eggs & Cream Cheese
- 60 grams of Almond flour
- 4 eggs
- 125 grams cream cheese (full fat)
- 0.5 tsp cinnamon
- Pinch of salt
- Butter - to cook the pancakes
Keto Toppings
- Blueberries and powdered Erytritol
- 85% dark chocolate with raspberries
- Lemon with Erythritol
- Bacon and Gouda cheese (and keto pancake syrup)
- Gouda / Mozzarella cheese (and keto pancake syrup)
- Bacon (and keto pancake syrup)
- Sugar free blueberry jam
- Blackberries & whipcream
- Brie, walnuts & a bit of sugar free syrup / honey
- Salty caramel sugar free syrup
Macro Overview Keto Pancakes
In the below table, you can find the macros for the different Keto Pancakes.
Step by Step instructions
Below you can find the instructions to prepare the different variations of Keto Pancakes.
1. Instructions Thick Pancakes with Egg whites, Almond flour & Yogurt
First of all, beat the egg whites until stiff.
Then add the Greek yogurt, almond flour, psyllium husk, baking soda, and salt to it and stir it so it becomes a thick batter.
Add a bit of butter in a frying pan on medium to high heat (at least for the first pancake, if later the pancakes cook too fast, you can reduce to medium heat).
For these thicker pancakes, we will make smaller ones of about 12 to 15 cm in diameter. Pour the batter in the middle of the pan, while making sure they stay small.
Flip the pancakes after 3 to 4 minutes. The top of the pancake should not be runny anymore.
Serve the pancake after another 2 minutes. You can fill half a cooking pan with water. Put it on the stove on medium heat and put a plate (not plastic!) on top with the pan lit on top. Now you can store all the pancakes there while keeping them warm.
Tip: If you want to make bacon and cheese pancakes, then place the bacon in the frying pan first. After 30 seconds, you can add the batter on top. After you flip the pancake, you add the cheese on top and let it melt.
Before serving, add a topping of your liking to the plain Keto Pancakes. In the below picture, we have added a topping of blueberries and powdered erythritol. Optional: sprinkle it with sugar-free maple syrup.
2. Instructions Thin Pancakes with Eggs & Cream Cheese
Mix the eggs, cream cheese, salt, and cinnamon together, either in a blender or with a fork or whisk in a bowl.
Heat a frying pan on medium to high heat. Add a bit of butter to the pan and let it melt.
Add the pancake batter to the pan and spread it out, so you will get thin big pancakes. Fry the pancake for 2 to 3 minutes, until the batter is not runny anymore and the sides of the pancake can be lifted with a spatula.
Carefully flip the pancake and fry it for another 2 minutes. Both sides should be golden brown.
Here are some pictures of a Mozarella Pancake. Once you have flipped the pancake, you can add the Mozarella cheese to one side of the pancake and close it. Then after a minute or 2 you flip it again for 30 seconds.
The Keto pancake is done when golden brown.
You can make about 4 pancakes from this batter, of course depending on how big you are going to make them.
3. Instructions Thin Pancakes with Almond flour, Eggs & Cream Cheese
First of all measure all the ingredients. Mix the almond flour, eggs, cream cheese, salt, and cinnamon together. You can use a blender or just mix it with a fork or whisk in a bowl.
Heat a frying pan on medium to high heat. Add a bit of butter to the pan and let it melt.
Add the pancake batter to the pan and spread it out, so you will get thin big pancakes. Fry the pancake for 2 to 3 minutes, until the batter is not runny anymore and the sides of the pancake can be lifted with a spatula.
Carefully flip the pancake and fry it for another 2 minutes. Both sides should be golden brown.
The Keto pancake is done when golden brown.
You can make about 4 pancakes from this batter, of course depending on how big you are going to make them.
For a detailed overview of all the macros (in total and per ingredient), please click here.
For other breakfast or brunch ideas, discover our Keto Bread with Olives & Rosemary.
Or what about a delicious Keto Butternut Squash Soup?
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