I have to be honest: this recipe has been challenging. Making a pancake that is low carb, high protein and does not taste like flabby wet paper towels is not easy. I must have thrown out at least four recipes trying to get this right. Coconut flour is terrible- just a mushy mess. Almond flour was the most common flour I found most on the internet when testing and trying out recipes. But- to get almond flour to taste like something- anything, I decided to toast it- in the oven. Because, you know, we all have time to toast flour. But then you have to let it cool completely. Okay, the kids are screaming, soccer practice is in 30 minutes, you need to get breakfast on the table. Plan B- butter.
When all else fails, add butter.
I added three tablespoons of melted butter and that really helped. You also need to add baking powder to get these babies to rise. Otherwise, you have a really weird crepe.
Onto Plan C- the topping. Pancakes are really just a conduit for maple syrup, but if you are watching your sugar, and who isn’t nowadays, you need another option. Strawberry sauce.
I cooked up a quick strawberry sauce with orange zest, stevia and half a cup of water, threw it in the blender, and put it in the fridge overnight. Wow! Now we have something. Of course, be my guest and drown your pancakes in maple syrup and butter- Keto loves butter. But- the calories add up quickly.
The pancake recipe is pretty simple. Almond flour, ginger, baking powder and stevia in a bowl. Then throw cream cheese, 4 eggs, 3 tablespoons of melted butter, unsweetened vanilla almond milk and vanilla in the blender. Mix it all together and you have a really good pancake batter. I entered the ingredients on My Fitness Pal and it has 13.8 g of protein and 8.5 g carbs. Give it a try and let me know your thoughts. I think it’s a really good Keto pancake recipe. Eat and big ole pile of these and then hit the gym. Enjoy!
Almond Keto pancakes, serves 4
1 cup almond flour
1 tsp ground ginger
1 tsp baking powder
1 TBSP granular stevia
4 TBSP cream cheese
3 TBSP butter, melted and cooled
1/4 cup unsweetened almond milk
1 tsp vanilla extract
Cooking spray or butter for the griddle
Method; Prep time 20 minutes, cook time 10 minutes
- In a medium bowl combine, flour, ginger, baking powder and stevia. Set aside.
- In a blender combine almond milk, eggs, cooled butter, cream cheese and vanilla. Process until smooth.
- Gently fold the wet ingredients into the dry. Set aside to rise for a few minutes. Prepare griddle with cooking spray or butter.
- Ladle batter onto skillet on medium heat. Flip once the tops of the pancakes are covered with bubbles and the batter begins to dry .
Serve warm with strawberry sauce. Recipe is here.