Good morning everyone! It has been such a busy week in the Hayes household, but I couldn’t wait any longer to share one of my favorite breakfast recipes with you. Sometimes it can be so hard to find Keto pancake recipes that actually taste good. That’s why I had to post this one. The best part of this breakfast is, even though it’s totally Keto, Adam rather enjoyed them as well. Sometimes it’s a lot of fun when we find a recipe we both enjoy. I am going to start making these much more often!

These Keto pancakes are truly so simple to make in my opinion. It’s one of those dump all your ingredients, mix together and cook kinda recipes. I actually used my food processor to just make it easier on myself, for a perfectly blended batter.

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Everything You’ll Need

Almond Flour (2 Cups)

-Butter, Melted (8 Tbsp)

Avocado or Coconut Oil ( 1 Tbsp)

-Water (1/4 Cup)

-4 Eggs

-Vanilla Extract (1 Tsp)

-Baking Powder (1 Tsp)

-Keto-friendly Sweetener, I used Splenda (2 Tbsp)

-Pinch of Salt

What To Do

Now here is the fun part. I literally took each ingredient and put them all in my food processor at once. From my history of cooking and baking, I know you would normally mix all your dry ingredients and then add in the wet, but since we’re not using all-purpose flour or anything like that, it really is okay to throw it all together.

Using my food processor ensures that my batter is mixed well and completely smooth without any clumps. I will warn you, the batter is super thick, but if you’d prefer a thinner batter, you could add more water. I personally prefer a thicker batter, it creates a more dense pancake.

Once all the ingredients are mixed to a completely smooth consistency, I heat up a pan on the stove. I cook them on medium heat and just add roughly a tablespoon of butter to coat the pan evenly so they don’t stick. I typically use my small frying pan, so I can get three pancakes, each about 5 inches in diameter or so, in the pan cooking at one time.

The pancakes cook rather quickly. Once you can slide your spatula underneath and the batter doesn’t want to run down the sides, you know you’re good to flip. Time-wise it takes roughly 3-4 minutes per side. I love this recipe because I can make about 12 pancakes, with only 2 net carbs per serving. 1 pancake is one serving. 2 pancakes in the morning, and I have a great protein-packed breakfast with only 4 net carbs!

The Best Leftovers

Since there is absolutely no way I could eat 12 of these bad boys in one sitting, I freeze the rest and they become great quick grab and go breakfasts for myself during the workweek. The reheating process is super simple: just wrap one or two pancakes in a paper towel, throw in the microwave for 30 seconds and BAM. I swear they taste just as good reheated! I can’t wait to hear your feedback on these. I hope you enjoy them as much as I do!

What is your favorite quick and easy Keto breakfast?

What other recipes would you like to see on the blog?

Until next time, much love!