Keto Buttermilk Pancakes and Pancake Cupcakes | Keto Breakfast Recipes | Keto Recipe

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more budget-friendly.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk with vinegar

Greek yogurt adds protein, while milk with vinegar is a cost-effective substitute.

In a bowl, add egg yolks.

Sift in almond flour, oat fiber, whey protein isolate, baking powder, sweetener, and salt. Whisk to combine.

Add melted butter and stir.

Add cream and stir until smooth and lump-free. Set aside.

In another bowl, whip egg whites with lemon juice until stiff peaks form.

Fold 1 cup of whipped egg whites into the batter mixture.

Carefully fold in the remaining egg whites without breaking air bubbles.

Preheat a non-stick frying pan over medium heat and lightly coat with butter.

Ladle 1 cup of batter for large pancakes or 1/2 cup for smaller pancakes onto the pan.

Cover and cook for 1-2 minutes until edges are dry and bubbles form on the surface.

Flip and cook until done. Repeat until all pancakes are cooked.

For pancake cupcakes, preheat the oven to 350°F (175°C).

Pour batter into a silicone cupcake pan and add toppings if desired.

Bake for 20 minutes, checking and baking in 5-minute intervals until golden and toothpick comes out clean.

Cool in the cupcake form, then on a rack until room temperature. Refrigerate overnight for best results.

For syrup, mix warm melted butter with maple extract and sweetener.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens