The Best Keto Pancakes
This recipe is designed to teach everyone how to make the best keto pancakes
Servings 12 pancakes
Ingredients
- 50 grams oat or bamboo fiber (1/2 cup)
- 50 grams lupin flour (1/2 cup)
- 1/2 tsp salt
- 15 grams baking powder (1 TBS)
- 25 grams granulated sweetener (2 TBS) I use granulated monkfruit sweetener
- 4 large room temperature eggs
- 120 grams room temperature sour cream (1/2 cup)
- 107 ml avocado oil or oil of choice (7 TBS)
- 1 tsp vanilla or maple extract
- 30 ml keto maple syrup (2 TBS)
Instructions
- Preheat an electric griddle to 350 degrees or preheat a stovetop skillet over medium heat until warm. Sift the dry ingredients into a medium mixing bowl until there are no lumps. Use a whisk and stir the wet ingredients into the dry ingredients until a smooth batter forms.
- The batter should be thick but able to pour easily. Lightly grease the preheated griddle or skillet. Slowly pour the batter 1/4 cup at a time onto the preheated griddle or skillet. Allow the batter to spread as the batter is poured. Cook for 2 to 3 minutes or until bubbles begin to form on top.
- Turn the pancake and allow to cook another 1 1/2 to 2 minutes or until the pancake releases easily and is golden on both sides. Place on a serving platter and serve immediately with the topping of choice.