Keto Buttermilk Pancakes
Indulge in fluffy and flavorful keto buttermilk pancakes that are low in carbs and high in taste. This recipe combines the nutty richness of almond flour with the subtle sweetness of coconut flour, creating a delightful breakfast treat perfect for your ketogenic lifestyle.
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
Calories: 180kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 200mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Calcium: 90mg | Iron: 1mg
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.