Fluffy Keto Pancake
Servings
6
servingsPrep time
30
minutesCooking time
20
minutesCalories
1100
kcalThis mouth-watering keto pancake recipe by Keto Asian Flavours is a fluffy and flavourful delight! These pancakes are probably the closest thing you can make to a flour pancake – without carbs of course!
Link to written recipe.
Ingredients
150g Cultured Keto Buttermilk
10g Unflavored Gelatin
50g Blanched Almond Flour (sifted)
25g Unflavored Whey Protein
25g Ground Lupin Bean (optional)
20g Erythritol or Monk Fruit Sweetener (optional)
6g Ground Psyllium Husk (optional)
3-6g Baking Powder (double-activing)
3g Aluminum Free Baking Soda
30g Unsalted Butter (melted or grated)
10g Vanilla Extract
2 Large eggs
5-10g Egg White Powder (optional)
Directions
- Making the Pancake Batter
- In a large bowl or measuring cup, add the keto buttermilk. Sprinkle the gelatin powder onto the keto buttermilk and let sit for 5 minutes to bloom. (00:42-00:49)
- In another large bowl, add in the almond flour, unflavored whey protein, lupin flour, sweetener of choice, psyllium husk powder, baking powder, and baking soda. (00:52-01:18)
- In a third large bowl, crack in two large eggs. Remove the chalaza if you’re sensitive to egg smell and for smooth whipped egg whites. (01:18-02:01)
- Using clean hands, carefully separate the yolks from the whites. Add the yolks into the keto buttermilk and gelatin mixture. (02:08-02:20)
- Next, add in the vanilla extract followed by the melted butter. Mix all the wet ingredients together. (02:20-02:30)
- Using a spoon, scoop all the dry ingredients into a flour sifter or strainer. Whisk the ingredients together until both the wet and dry ingredients are well incorporated. Rest the batter for 20 minutes on the counter. (02:40-03:04)
- Meanwhile, preheat the griddle non-stick pan or cast iron pan. Whip the egg whites until frothy using a handheld electric mixer. Sprinkle in the egg white powder and whip until soft peak. (03:11-03:23)
- Switch to a spatula and gently fold in the whipped egg whites to the rest of the ingredients. (03:37-03:50)
- Cooking the Pancakes
- Add in some butter to the pan and pour about 1/3 cup of batter to the pan. Cook until the bubbles form and the edges are dry. (03:50-04:20)
- Use the back of the spatula to shape the pancake or push in the edges to build a wall to increase height. You can also use a ring mold. Gently flip the pancakes when it’s ready.
- Cook for another one to two minutes until golden brown.
Recipe Video
Notes
- If you’re short on time and don’t have keto buttermilk, a good alternative is to mix 75g of sour cream, keto Greek yoghurt, or crème fraîche with 75g of almond milk. Avoid using vinegar or lemon juice with a dairy product that hasn’t been fermented as this may alter the results.
- You can also use cultures from keto Greek yoghurt to make keto buttermilk. For even better results, consider using probiotic capsules. There’s no need for further fermentation in the fridge.
- If you prefer not to use psyllium husk powder, one of our recipe testers, Laurie, successfully used 6g of coconut flour, an additional egg (for a total of 3 eggs), and 1 Tbsp of sour cream. She didn’t separate the eggs.
- Feel free to adjust the quantity of keto buttermilk to your liking. However, remember that the batter for these keto pancakes should be thicker than regular pancake batter. Too much liquid could result in thin pancakes, as there’s no gluten to hold the air bubbles created by the keto buttermilk.
- If you choose to skip the lupin flour in this recipe, simply increase the amount of almond flour to a total of 75g.
