OK, so, the reality is we don’t get to enjoy breakfast most days because we practice 16:8 Intermittent Fasting. That usually only leaves us room for lunch and dinner - with no dessert. But we try to loosen up a bit on the weekend so we can have a yummy, homemade breakfast together as a family.
I have already shared my favorite recipe for keto waffles in a previous blog post. It uses eggs, cream cheese, and coconut flour. For my pancakes, however, I prefer the taste of almond flour over coconut flour. I have tried about a dozen different pancake recipes over the last year and a half, and most of them turned out tough and eggy-tasting.
FINALLY, though, I actually have a winning recipe!! These almond flour pancakes have only a few ingredients, are very easy to make, and turn out light and fluffy. The key to this recipe is separating the egg yolks and whites. It makes a huge difference in both flavor and texture.
So grab your favorite sugar free syrup and whip up a batch of these amazing keto pancakes for your next weekend breakfast.
6 eggs, separated
2 Tbsp Sweve sweetener
6 oz heavy whipping cream
1 tsp vanilla
1/2 tsp cinnamon
3/4 cup almond flour
1 tsp baking powder
In large mixing bowl, combine egg yolks, heavy whipping cream, sweetener, vanilla, and cinnamon with electric mixer.
In medium bowl, whisk together almond flour and baking powder. Fold into egg yolk mixture until smooth.
In separate bowl, beat egg whites with electric mixer until soft peaks form.
Fold egg whites into egg yolk mixture.
Drop batter into preheated griddle/skillet. Cook on one side for 4 minutes, flip, then cook for 3 minutes on other side. Try to limit pancake size to 2-3 Tbsp, as these can be tricky to flip.