Fluffy Keto Pancakes
⏱️ Prep: 5 mins
🔥 Cook: 10 mins
🍽️ Serves: 1 (2-3 pancakes)
🥑 Net Carbs: 2.9g
Two Delicious Versions
Choose your favorite:
Version 1: Pumpkin Flax Pancakes
- 2 tbsp golden flaxseed meal
- 2 tbsp pumpkin purée (100% pumpkin)
- 2 large eggs
- 1 tbsp butter, melted
- ½ tsp cinnamon
- ¼ tsp baking powder
- Pinch of salt
- Keto sweetener to taste (optional)
Version 2: Almond Flour Pancakes
- ¼ cup almond flour
- 2 large eggs
- 1 tbsp butter, melted
- 1 tbsp water or unsweetened almond milk
- ½ tsp vanilla extract
- ¼ tsp baking powder
- Pinch of salt
- Keto sweetener to taste (optional)
Instructions
- In a small bowl, whisk together dry ingredients (flax or almond flour, baking powder, salt, cinnamon if using, sweetener).
- Add eggs, melted butter, and liquid (pumpkin or water/milk). Whisk until smooth.
- Heat a non-stick skillet or griddle over medium heat. Add a little butter if needed.
- Pour about 2 tbsp batter per pancake. Cook until bubbles form on surface, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown.
- Serve with sugar-free syrup or berries.
Nutrition (per serving, almond flour version)
Calories: 360
Fat: 28g
Protein: 18g
Total Carbs: 5g
Fiber: 2.1g
Net Carbs: 2.9g
💡 Recipe Notes: Both versions freeze well. Make a double batch and reheat in toaster. This recipe is part of Day 7 of our 7-Day Keto Meal Plan.
