Low Carb Keto Pancakes Food

LOW CARB PANCAKES FOR THE KETOGENIC DIET

Steps:

• Put all of your ingredients except for the butter/butter into a blender, then blend until the mixture is smooth.
• Pour the batter directly from the blender's pitcher into your frying pan (that has been both pre-heated and greased with butter).
• Once bubbles appear evenly across your low carb pancake, flip and cook until the other side is cooked.
• Remove the pancake from the pan and transfer to a plate, then top your low carb pancakes with butter or ghee.

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.

KETO PANCAKES

Steps:

• Whisk all ingredients in a large bowl. Let sit for 5 minutes.
• Preheat a large nonstick skillet or pan under low-medium heat and coat with butter or nonstick spray.
• Pour ¼ cup portion of pancake batter onto pan and cook for 2-3 minutes on each side until golden brown.
• Serve with sugar-free maple syrup, butter, or coconut butter.

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

KETO DIET LOW CARB PANCAKES

Steps:

• Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
• Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

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.

LOW CARB "PANCAKES"

Steps:

• Crush pork rinds (I used my food processor) and set aside.
• Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
• Add crushed pork rinds and let the mixture sit for 5 minutes.
• Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
• Serve with low carb pancake syrup.
• Only 6 net carbs for the entire batch!

MOM'S LOW CARB KETO PANCAKES

Steps:

• Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
• Preheat an oiled pan on stove over medium-low heat.
• Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
• Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
• Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
• Repeat with the rest of the batter.
• *makes 8 pancakes.