Keto Pancakes

Delicious Keto Pancakes made with 5 ingredients. Perfect for breakfast.

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Prep Time 2

Cook Time 7

Total Time 9

Course Breakfast

Cuisine American

Servings pancakes

Calories 192 kcal

Equipment

mixing bowl
non-stick pan
whisk

Ingredients

1 cup almond flour
¼ teaspoon salt
2 large eggs room temperature
1 tablespoon keto maple syrup
¼ cup water

Instructions

In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.
Grease a large non-stick pan or skillet and place it over medium heat. Once hot, drop large spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid, carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
Serve the pancakes immediately.

Notes

TO STORE: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week. TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. REHEATING: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.

Nutrition

Serving: 1pancakeCalories: 192kcalCarbohydrates: 6gProtein: 9gFat: 16gSodium: 109mgPotassium: 35mgFiber: 3gVitamin A: 135IUCalcium: 121mgIron: 2mg

Keyword Breakfast, Gluten-Free, Keto Pancakes, Low Carb, Pancakes