Low Carb Keto Pancake Syrup Food

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

LOW CARB KETO PANCAKE SYRUP

Steps:

• In a small saucepan over medium heat whisk together water, powdered sweetener, butter and maple extract.Bring syrup to rolling boil. Boil for 4-6 minutes, whisking frequently.
• If the syrup is not as thick as you would like you can add a tiny bit of xanthan gum slowly into your syrup.

KETO PANCAKES

Steps:

• Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
• Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.