As a breakfast, it will be not an easy task settling on a favorite low carb breakfast food. My undying love for both pancakes and eggs has just one requirement for both: the better, the fluffier! With that in mind, for quite some time making an all-purpose keto pancakes recipe has been on my list.
High Protein Low carb keto pancakes!!
Still, I was convinced that using both flours, low carb keto pancakes recipe would lead to an improved texture. These High protein pancakes with coconut flour and almond flour are just might be the best keto low carb pancakes version ever. They’re slightly sweet and super fluffy, and that I’ve ever tried, they’re the closest to real pancakes.
Even so, I wanted pancakes for some reason beyond my understanding. These low carb pancakes, after looking through dozens of recipes, there were a few decent ones but they were required tons of ingredients and incredibly high in calories. I wanted something affordable and simple using up a whole cup of almond flour- that’s too expensive.
Also Read: Keto Waffles
High protein Low carb keto pancake recipe sounded like a good one. It took a week and 4 official attempts at moist, fluffy, protein pancakes, low carb. finally got the right combination of ingredient and enjoyed pancakes more times than usual.
The prep time for these high protein pancakes takes only a few minutes. Whisking all the ingredients, making the batter is a simple matter together. Then, pancake making, it’s just your usual process. A lazy brunch or doesn’t get much easier than that! If you like this recipe then don’t forget to share it on Pinterest and other platforms.
Keto Pancake Nutrition Facts
- C: 500kcal
- F: 37g
- P: 38g
- C: 1g
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 tbsp coconut flour
- 2 tsp baking powder
- 25g of protein powder
- 1 pinch salt
- 1 tbsp heavy cream
- 2 tbsp Belgian cookie syrup (optional)
- 2 eggs
- 4 tbsp unsalted butter (softened)
- 1/4 tsp vanilla extract
- 2 strips bacon
- Sugar Free Pancake Syrup
- Firstly, combine all dry ingredients and set aside.
- Also, combine wet ingredients. Make sure the butter you’re using is softened and salted. As you're cooking your pancakes, softened butter will melt and add more moisture to it.
- Pour your wet ingredients after making a well in the dry ingredients. Until the batter is just combined continue to mix it with a spoon. Do not over mix! The batter should be chunky!
- You can add fold-ins at this point, you’d like. They can be nuts, berries, chocolate chips or, bacon in our case! After cooking I added 4 strips of bacon to our pancake batter.
- With some oil heat up a pan or a skillet. If you let the pan for too long the butter will tend to burn. Coconut oil is recommended.
- Use a ¼ cup measuring spoon/ice cream scoop/cup to ladle pancake batter into your pan.
- Until you see bubbles forming on the top let it cook undisturbed. And it’s too early to flip the pancake if the bubbles pop right away and are filled with surrounding batter. Wait until the holes remain and bubbles pops.
- In one swift motion flip with a spatula and about a minute let the pancake cook on its second side. Don’t overcook.
- Transfer to a plate and to the top of each pancake add little butter.
- And with a drizzle of sugar-free pancake syrup serve stacked!