I don’t like to brag, but I’ve been told on many occasions that I know how to make the best? keto pancakes, ever. My secret is pretty simple: instead of buttermilk, I “sour” milk using vinegar – I know it sounds odd but some strange chemistry happens which when all the ingredients are mixed with the milk mixture, magical pancakes result. So of course, when I moved to a ketogenic diet, I had to figure out how to recreate my famous pancakes and I did it. These keto pancakes with almond flour and coconut flour are so fluffy and delicious, you can even fool the non-keto members of your family with them!
This truly has been a labor of love. I’ve had many fails in the experimentation process. However I finally achieved the perfect ratios to make low-carb, Keto-friendly pancakes that are light, fluffy and are amazing with a sugar-free syrup (I like the Lakanto or ChocZero versions) or topped with stevia-sweetened homemade whipped cream.
For me, the mix of almond flour and coconut flour result in the best consistency, but you can omit the coconut flour if you don’t have it. Either way, this keto pancake recipe will be one of your keto breakfast go to recipes!
Fluffy Keto Pancakes
- Combine Almond Milk and vinegar in a small bowl and let sit while you prepare the dry ingredients.
Combine flours, Erythritol, baking powder, baking soda and salt.
Melt butter and add to ?soured? milk with vanilla extract and then whisk in eggs one at a time until smooth. Pour into dry ingredients and mix until just combined. If the mixture is too thick, add more almond milk one tablespoon at a time until desired consistency is reached.
On a warmed skillet, cook pancakes in 1/3 cup portions until cooked through.
Serve with berries, sugar-free syrup or sugar-free whipped cream.