I’ve been on a keto lifestyle for a while now, and one of the things I miss the most is pancakes. But I don’t have to miss out any more thanks to my keto buttermilk pancakes, and let me tell you, they are a game changer. Not only are they delicious, but they’re also low-carb, gluten-free, and easy to make.
If you’re not familiar with the keto diet, it’s a high-fat, low-carb diet that’s designed to put your body into a state of ketosis, where it burns fat for fuel instead of carbohydrates. This can be a great way to lose weight and improve your overall health, but it can also be challenging to stick to, especially if you have a sweet tooth like me. That’s why finding keto-friendly versions of my favorite foods, like pancakes, has been such a lifesaver.
Now, I know what you’re thinking: buttermilk pancakes on a keto diet? Isn’t buttermilk high in carbs? Well, yes and no. Traditional buttermilk pancakes are not keto-friendly, but with a few simple substitutions, you can make a version that is. Instead of using regular flour, you’ll use coconut flour and almond flour, which are low in carbs and high in healthy fats. And instead of using regular buttermilk, you’ll use a combination of almond milk and apple cider vinegar to create a similar tangy flavor. Trust me, you won’t even miss the real thing.
Keto Buttermilk Pancakes Recipe
Why You’ll Love This Recipe
If you are after a delicious and easy morning breakfast, then this keto buttermilk pancake recipe is perfect for you. These pancakes are thick and fluffy and have a tangy flavor that will leave you wanting more. They are also sugar-free, making them a great breakfast option.
Keto buttermilk pancakes are not only delicious but also easy to make. You can whip up a batch in no time and enjoy a quick and satisfying breakfast.
Ingredients Breakdown
To make these pancakes, you will need almond flour, coconut flour, baking powder, butter, eggs, vanilla extract, salt, sweetener, erythritol, a cup of buttermilk, and sour cream.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 cup |
| Coconut flour | 1/4 cup |
| Baking powder | 1 teaspoon |
| Butter (Softened) | 4 tablespoons |
| Egg | 2 large |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Sweetener (Erythritol) | 1/4 cup |
| Buttermilk | 1 cup |
| Sour cream | 1/4 cup |
Step-by-Step Instructions
- In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol.
- In a separate bowl, whisk the eggs, melted butter, buttermilk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix well until you have a smooth batter.
- Heat a griddle or nonstick skillet over medium heat. Grease the pan with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook the pancake for 2-3 minutes on each side until golden brown.
- Repeat until all the batter is used up.
Cooking Tips and Techniques
- To make your pancakes extra fluffy, separate the egg whites from the yolks and beat the whites until stiff peaks form. Fold the egg whites into the batter just before cooking.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of almond milk and letting it sit for 5 minutes.
- You can substitute melted butter for coconut oil.
- To keep your pancakes warm while you cook the rest, place them on a baking sheet in a 200°F oven.
- Top your pancakes with whipped cream and sugar-free syrup for a delicious and guilt-free breakfast.
Serving Suggestions
When it comes to serving keto buttermilk pancakes, there are plenty of options to choose from. Here are a few of my favorite serving suggestions:
Butter and Syrup
One classic way to enjoy keto buttermilk pancakes is with a pat of butter and a drizzle of syrup. You can use sugar-free syrup or keto-friendly syrup to keep the carbs low. I like to use a combination of both butter and syrup for a delicious and satisfying breakfast.
Whipped Cream and Berries
For a lighter and fresher option, try topping your keto buttermilk pancakes with whipped cream and berries. You can use any type of berry you like, such as strawberries, blueberries, or raspberries. Simply whip some heavy cream with a little sweetener and vanilla extract, and spoon it over your pancakes. Top with fresh berries and enjoy!
Peanut Butter and Chocolate Chips
If you’re in the mood for something a little more indulgent, try spreading some peanut butter on your keto buttermilk pancakes and sprinkling them with sugar-free chocolate chips. The combination of nutty peanut butter and rich chocolate is sure to satisfy your cravings.
Savory Toppings
Don’t forget that keto buttermilk pancakes can also be a great base for savory toppings. Try topping them with bacon, eggs, and avocado for a delicious breakfast sandwich. Or, top them with cream cheese and smoked salmon for a keto-friendly version of a classic bagel and lox. The possibilities are endless!
Storage and Meal Prep
When I make a batch of keto buttermilk pancakes, I usually have leftovers that I want to store for later. Here are some tips on how to store and meal prep your pancakes:
- Refrigerator: If you have leftover pancakes, store them in the refrigerator for up to 3–4 days. Place them in an airtight container or a plastic bag and store them in the fridge. When you’re ready to eat them, you can reheat them in the microwave or on a skillet.
- Freezing: If you want to store your pancakes longer, you can freeze them. Simply place the pancakes in a single layer on a baking sheet and freeze them for a few hours until they’re firm. Then, transfer them to a plastic bag or an airtight container and store them in the freezer for up to 2–3 months. When you’re ready to eat them, you can reheat them in the microwave or on a skillet.
- Meal Prep: If you want to save time in the mornings, you can meal prep your pancake batter ahead of time. Simply mix all the dry ingredients and store them in an airtight container. Then, mix the wet ingredients and store them in a separate container. When you’re ready to make pancakes, simply mix the wet and dry ingredients and cook as usual.
Therefore, storing and meal-prepping your keto buttermilk pancakes is easy and convenient. With a little bit of planning, you can enjoy delicious pancakes any time of the day.
Nutritional Information and Benefits
I love making keto buttermilk pancakes for breakfast, and I know many others do too! Not only are they delicious, but they are also a great low-carb and gluten-free option for those following a keto or low-carb diet.
Here’s a breakdown of the nutritional information for keto buttermilk pancakes:
- Calories: A serving of two pancakes contains around 64-86 calories, depending on the recipe you use.
- Protein: With around 2.9g of protein per serving, keto buttermilk pancakes are a great way to start your day.
- Fat: These pancakes are high in fat, with around 4.9g per serving. This makes them a great option for those following a keto or low-carb diet.
- Fiber: The amount of fiber in keto buttermilk pancakes varies depending on the recipe, but they generally contain around 2.8g of net carbs.
- Sugar: These pancakes are low in sugar, making them a great option for those looking to cut back on their sugar intake.
One of the best things about keto buttermilk pancakes is that they are incredibly versatile. You can add your favorite keto-friendly ingredients, like berries, nuts, or even chocolate chips, to make them even more delicious. Plus, they are quick and easy to make, so you can enjoy a delicious breakfast without spending hours in the kitchen.
Keto buttermilk pancakes are a great low-carb and gluten-free breakfast option that is both delicious and nutritious. Whether you’re following a keto diet or simply looking for a healthy breakfast option, these pancakes are sure to be a hit!
Frequently Asked Questions
Yes, almond flour is a great substitute for regular flour when making keto pancakes. It gives the pancakes a nutty flavor and a fluffy texture.
To make a keto version of buttermilk, you can mix one cup of unsweetened almond milk with one tablespoon of apple cider vinegar. Let this mixture sit for a few minutes until it thickens, then use it in place of buttermilk in your pancake recipe.
A typical buttermilk pancake contains around 20-25 grams of carbs per serving. However, by using low-carb flour and sweeteners, you can make a keto version of buttermilk pancakes with just 1-2 grams of carbs per serving.
Keto Buttermilk Pancakes
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 2 large eggs
- 1 keto-friendly buttermilk - unsweetened almond milk with 1 tablespoon of apple cider vinegar
- 4 tablespoons melted butter or coconut oil
- ¼ cup keto-friendly sweetener - Erythritol
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup sour cream
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, sweetener (if using), and a pinch of salt. Whisk together until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter or coconut oil, and vanilla extract until smooth.
Step 2: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquid.
Step 3: Cook the Pancakes
- Heat a skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.
- Cook the pancakes for 2-3 minutes on one side, or until bubbles start to form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
Step 4: Serve
- Serve the keto buttermilk pancakes warm with your favorite keto-friendly toppings such as sugar-free syrup, berries, or whipped cream.
Notes
Moms Corner Tips
- To make your pancakes extra fluffy, separate the egg whites from the yolks and beat the whites until stiff peaks form. Fold the egg whites into the batter just before cooking.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of almond milk and letting it sit for 5 minutes.
- You can substitute melted butter for coconut oil.
- Add chia seed to your pancake batter for additional dietary fiber.
- To keep your pancakes warm while you cook the rest, place them on a baking sheet in a 200°F oven.
- Top your pancakes with whipped cream and sugar-free syrup for a delicious and guilt-free breakfast.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
