Keto pancakes are a delicious and satisfying breakfast choice designed for those adhering to a ketogenic diet. Unlike traditional pancakes made with wheat flour, keto pancakes use low-carbs ingredients like almond flour or coconut flour. This makes them ideal for a low-carbs lifestyle.
These pancakes usually include a simple yet effective combination of almond or coconut flour. They also have eggs, baking powder, and a low-carbs sweetener. This results in a fluffy and indulgent treat. It stays within keto guidelines. The texture can be slightly denser than typical pancakes but can be incredibly satisfying when prepared correctly.
Keto pancakes can be customized with various flavors. Options include vanilla extract, cinnamon, or even cocoa powder. They can be topped with sugar-free syrup, fresh berries, whipped cream, or nut butter for added richness.
Keto pancakes are a versatile and enjoyable way to start your day. They offer the comforting familiarity of pancakes. They also help you keep your low-carbs meal plan.
Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
Ingredients for Keto Pancakes
- 4 eggs
- 200 g (225 ml) cottage cheese
- 1 tbsp (8 g) ground psyllium husk powder
- 50 g butter or coconut oil
Toppings
- 120 ml fresh raspberries or fresh blueberries or fresh strawberries
- 225 ml heavy whipping cream
Instructions: Keto Pancakes Recipe
- Mix Ingredients:
In a medium-sized bowl, mix the eggs, cottage cheese, and psyllium husk. Mix well until fully blended. Let the mixture sit for 5 – 10 minutes to allow it to thicken slightly. - Prepare the Skillet:
Heat a non-stick skillet over medium-low heat and add butter or oil. - Cook the Pancakes:
Pour small amounts of the pancake batter onto the skillet. Make sure not to make them too big. This will make them difficult to flip. Cook for 3-4 minutes on each side, or until golden brown and cooked through. - Make Whipped Cream (Optional):
In a separate bowl, pour in heavy cream. Use a hand mixer or whisk to whip it. Continue until soft peaks form. You can add a low-carb sweetener or vanilla extract for flavor if desired. - Serve:
Stack the pancakes on a plate and top with the whipped cream and fresh berries. Enjoy your delicious keto pancakes!
Tip!
If you want a really fluffy pancake, you can separate the eggs. This step takes a few more minutes. Use the egg yolks as the instructions say but whip up the egg whites in a separate bowl. Add the egg whites to the batter. Carefully fold them in so that the air you whipped into them doesn’t get knocked out.
These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you!
Serving suggestions
If you feel like serving them with something other than berries and whipped cream, we have some suggestions. Try our raspberry jam. You also try butter cream or hazelnut spread.
Storing and reheating
These pancakes taste best when they are freshly made but keep well in the fridge for 2-3 days. You can also store them in the freezer for up to 3 months.
If you want to store them stacked, place a piece of parchment paper between. This prevents them from sticking to each other. Otherwise, they’ll stick together.
Melt a small knob of butter in a pan on medium heat. This is the best way to reheat the pancakes. Place the pancakes in the pan. It only takes about 30 seconds on each side to heat them up.
Video
KETO PANCAKES WITH BERRIES AND WHIPPED CREAM
Indulge in delicious keto pancakes made from almond or coconut flour, offering a low-carb alternative to traditional breakfast favorites. Fluffy and satisfying, these pancakes are perfect for those following a ketogenic diet. Customize them with your favorite flavors and toppings for a delightful start to your day while staying on track with your health goals. Enjoy a guilt-free breakfast that balances taste with nutrition!
Ingredients
- 4 eggs
- 200 g (225 ml) cottage cheese
- 1 tbsp (8 g) ground psyllium husk powder
- 50 g butter or coconut oil
Toppings
- 120 ml fresh raspberries or fresh blueberries or fresh strawberries
- 225 ml heavy whipping cream
Instructions
- Add eggs, cottage cheese and psyllium husk to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
- Heat up butter or oil in a non-stick skillet. Fry the pancakes on medium-low heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
- Add cream to a separate bowl and whip until soft peaks form.
- Serve the pancakes with the whipped cream and berries of your choice.
Notes
If you want a really fluffy pancake, and don't mind spending a few more minutes making them, you can separate the eggs. Use the egg yolks as the instructions say but whip up the egg whites in a separate bowl. Add the egg whites to the batter, carefully folding them in so that the air you whipped into them doesn't get knocked out.
These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you!
Serving suggestions
If you feel like serving them with something other than berries and whipped cream, we suggest trying our raspberry jam, butter cream or hazelnut spread.
Storing and reheating
These pancakes taste best when they are freshly made but keep well in the fridge for 2-3 days. You can also store them in the freezer for up to 3 months.
If you want to store them stacked on top of each other you probably want to place a piece of parchment paper between each pancake, or they'll stick together.
The best way to reheat the pancakes is to melt a small knob of butter in a pan on medium heat and place the pancakes in there. It only takes about 30 seconds on each side to heat them up.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 425Total Fat: 39gNet Carbohydrates: 5gFiber: 3gProtein: 13g
