Keto Pancake Recipes: Three Delicious ways to Stay Keto on Pancake Tuesday

Survive Pancake Tuesday in Style with these delicious Keto Pancake Recipes!

Here are three deliciously different ways to make keto pancake recipes that you can enjoy as a dessert or breakfast. But keto pancakes differ from the usual sugar laden maple syrup pancakes that only end in sugar crashes! High in protein and healthy fats, keto pancakes are deliciously filling and are wonderful for a weekend treat, or an excellent option for pancake tuesday evening!

Basic Ingredients for Fluffy Vanilla Pancakes Batter:

For the pancakes:

• 2 eggs
• 2 tbsps coconut flour
• 1 tbsp almond flour
• 1/2 tsp baking powder
• 2 tbsps coconut oil for the batter
• a small pinch of vanilla powder or extract
• 1 tsp chia or flax seeds
• a pinch of salt
• 1-2 tsp of stevia to taste
• 100 ml unsweetened almond milk or water
• 2 tbsps of coconut oil, butter or ghee for cooking

For the Vanilla Pancake topping:

• 30ml double cream
• a handful frozen raspberries
• Good Good Stevia Jam

Instructions:

1. Combine all of the batter ingredients in a blender or mix by hand.
2. Melt some coconut oil in a pan on medium-high heat. Pour in the batter into the pan and flip after 2 minutes. After another 2 minutes, remove the pancake and place on a heated plate. Repeat this with all the pancakes.
3. Serve with raspberries, cream and some stevia jam.

Micronutrient Star: Raspberries

The mighty raspberry is one of the optimum fruits for a ketogenic diet because they are so low in sugar. Raspberries have a higher concentration of antioxidants compared with almost any other fruit or vegetable. Raspberry phytonutrients play an important role in lowering oxidative stress, reducing in ammation, and are therefore linked with reducing cancer cell growth! They are also rich in Vitamin C and minerals like manganese, copper and iron which increase red blood cell production.

Ingredients for Dark Chocolate Fudge Pancake Batter:

For the pancakes:

• 2 eggs
• 2 tbsps coconut flour
• 1 tbsp almond flour
• 1/2 tsp baking powder
• 2 tbsps coconut oil for the batter
• 2 tbsps cacao or cocoa powder
• a pinch of salt
• 1 tsp chia or flax seeds
• 1-2 tsp of stevia to taste
• 100 ml unsweetened almond milk or water
• 2 tbsps of coconut oil, butter or ghee for cooking

For the Chocolate Fudge topping:

• 30g Montezuma Absolute Black or equivalent 100% dark chocolate
• 1-2 drops liquid stevia to taste
• 2 tbsps your Your Zooki Coconut and Vanilla Emulsified MCT Oil
• Optional cacao nibs and Pili Nuts for a crunchy chocolate texture.

Pancake Instructions:

1. Combine all of the batter ingredients in a blender or mix by hand.
2. Melt some coconut oil in a pan on medium-high heat. Pour in the batter into the pan and flip after 2 minutes. After another 2 minutes, remove the pancake and place on a heated plate. Repeat this with all the pancakes.
3. For the topping: Melt the chocolate slowly on low-medium heat, stir in the emulsified mct oil and stevia until smooth. 
4. Wash and slice the strawberries.
5. Serve the pancakes with the strawberries and a smothering of chocolate sauce. Sprinkle with cacao nibs or crumbled pili nuts.

Ingredients for Snickerdoodle Protein Pancake Batter:

For the pancakes:

For the greek yoghurt and almond butter topping: 

• 3-4 tbsps greek yoghurt
• 1 tbsp of almond butter
• a pinch of cinnamon for sprinkling

Pancake Instructions: