Fluffy Keto Pancakes like The Real Ones

Look no further, these are truly the best keto pancakes! These fluffy keto pancakes are thick and buttery and only contain 1.8g net carbs per serving. No other recipes can stack up to these almond flour pancakes! Pancakes. Flap jacks. Hot cakes. Whatever you call them, one thing remains the same, pancakes are the ultimate breakfast food. Fluffy, warm, buttery, syrupy pancakes… But what if you stopped eating carbs, grains, sugar, and maybe even gluten. What then? Do you have to say goodbye to your beloved pancake breakfast? Are you really expected to live the rest of your life without another pancake? Lucky for you, I wasn’t willing to accept a life without pancakes, so I set out to make the perfect keto pancakes. I wanted to create keto pancakes that were fluffy and full of healthy Supraketo Fat Burner to keep you feeling full, keto pancakes that you could easily freeze and reheat, keto pancakes that tasted just like "real" pancakes!



Finally, after a long year of trying and testing, I landed on a recipe that has been a huge hit ever since I originally shared it way back in 2018. Thousands upon thousands of readers and social media followers have fallen in love with this recipe, Supraketo and I know you will too! What Are Keto Pancakes Made Of? A lot of the low-carb pancake recipes out there include cream cheese, but these pancakes tend to have a chewy, rubbery texture. I’m not a fan! Mix the batter very well - You should use a blender or food processor to make the batter as smooth as possible. Since there’s no gluten in these, you don’t need to worry about overmixing, it’s more important to get all the clumps out. Get your batter to the right consistency - Your pancake batter should be thick like brownie batter. If it’s too thick, add another tablespoon or two of water to thin it out.



But be careful, if your batter is thin or runny, you’ll get a crepe-like pancake. The thick batter yields a big fluffy pancake! Know when to flip your pancakes - Since there’s no gluten in these pancakes, you won’t see many bubbles. You’ll know it’s time to flip them when the edges are taught and a spatula slides underneath easily. They taste like the real ones! The texture is thick, fluffy and buttery thanks to the almond flour. They go incredibly well with your favorite zero carb syrup. I also love that they look like the conventional ones. I tried a bunch of different recipes after we started eating keto and all of them were just… They left a lot to be desired. The worst one was probably those cream cheese pancakes? I really don’t understand the fascination with those, they tasted closer to an omelette than a pancake. Can I Substitute Almond Flour With Coconut Flour?



In short, no! As I mentioned above, it took me a year to perfect this recipe. The quantities are optimal as they are and I would not recommend changing any of the ingredients. The only potential substitution for almond flour I can recommend is using sunflower seed flour in equal quantities but once again I think the almond flour version tastes just perfect. And if you insist on using coconut flour, then my waffle recipe is for you. Yes, this pancake batter works fabulously for a keto or low carb waffle. You do not need to make any adjustments to the recipe to use the batter in a waffle iron. The amount of waffles produced will vary on the size of the waffle iron. If using a mini waffle maker, you should get 10 to 12 waffles. These almond flour pancakes (or waffles) reheat very well. You may either refrigerate or freeze extras.