Fake Pancake Low Carb Recipes

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

CARBQUIK PANCAKES - LOW CARB AND DELISH!

Steps:

• Combine all ingredients in a bowl. Mix just enough to combine all ingredients. But don't overmix it. Lumps are okay! This keeps the pancakes fluffy.
• Pour approximately 1/4 cup portions of the batter onto a sprayed (or greased) griddle or frying pan.
• Flip when bubbles form and edges are cooked. Turn and cook until golden.
• Top it off with some butter and syrup and enjoy!

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

FAKE PANCAKE (LOW-CARB)

Steps:

• Mix all ingredients in a blender.
• Grease a pan, even if it is non-stick, this is a sticky recipe.
• Pour batter onto hot pan until you have a circle of batter that is the size you want the pancake to be.
• When the batter starts to bubble a bit and the edges look a little dry, flip the pancake.
• Cook the other side until it is golden brown- about 30 seconds.
• Serve warm for breakfast or as a chilled snack.

KETO PANCAKES

Steps:

• Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
• Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.