Home-Made Pancakes Recipe

Home-Made Pancakes Recipe
Decadent Pancakes: A Low-Carb Breakfast Delight

Introduction: Start your day with a delicious twist on a breakfast classic—Pancakes. These low-carb wonders are not only indulgent but also align with your ketogenic lifestyle. Perfectly fluffy and satisfying, these pancakes offer a guilt-free way to enjoy a morning treat while staying on track with your nutritional goals.


2 cups almond flour
4 large eggs
1 cup unsweetened almond milk
1/4 cup melted coconut oil
2 tablespoons erythritol (or preferred keto-friendly sweetener)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt


Step 1 – Mixing the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, erythritol, and a pinch of salt. This initial step ensures even distribution of the dry ingredients, contributing to the pancake’s consistent texture.

Step 2 – Creating the Batter: Add the eggs, unsweetened almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix thoroughly until a smooth batter forms. The almond flour will provide a hearty base, while the eggs contribute to the pancakes’ fluffiness.

Step 3 – Preparing the Griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease the surface with additional coconut oil or cooking spray. This step guarantees that your keto pancakes won’t stick and will cook evenly.

Step 4 – Perfectly Sized Pancakes: Using a ladle or measuring cup, pour the batter onto the griddle to form evenly sized pancakes. Allow each pancake to cook until bubbles form on the surface, then flip to cook the other side. This ensures a golden-brown finish.

Step 5 – Serving Suggestions: Serve your pancakes with a dollop of sugar-free whipped cream, a drizzle of sugar-free maple syrup, or a handful of fresh berries. These additions enhance the flavor profile without compromising your commitment to a low-carb lifestyle.

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