Easy Keto Protein Pancakes
User Reviews
5
Easy Keto Protein Pancakes
Description
Easy Keto Protein Pancakes rely on a mixture of large eggs, heavy whipping cream, protein powder, coconut flour, and baking powder to achieve a pale, foamy batter that cooks quickly into tender cakes. By whisking the wet ingredients until foamy before folding in dry ingredients, air is incorporated to lighten the texture. Cooking the pancakes on a medium-heated skillet greased with butter or other fats helps form a thin, evenly cooked layer. Since the batter is quite runny, the pancakes remain thin and spread out during cooking, yielding a soft, delicate edge that requires careful flipping to prevent burning. Optionally, sweetener and vanilla extract can be added if the protein powder used is unflavored. These pancakes work well as a low-carb breakfast where control over sugar and flour content is desired.
They can be served stacked with toppings such as butter, sugar-free syrups, or fresh berries according to taste. Their size and texture also make them convenient for portion control and quick cooking.
To make the pancakes fluffier, using an electric mixer or blender can enhance the batter’s airiness. Adjusting the batter thickness by cookware temperature and amount per pancake helps achieve consistent results. The recipe yields about 14 small pancakes with 1.5 tablespoons of batter each.
Ingredients
- 3 egg large
- ⅓ cup heavy whipping cream
- 2 coops whey protein powder See notes for vanilla whey, unflavored
- 1 ½ tablespoon coconut flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon xanthan gum
- 1 to 2 to 2 tablespoons sugar substitute optional, to taste
- 1 teaspoon vanilla extract optional
- butter or ghee / coconut oil (to grease the pan)
Instructions
- Add 3 large eggs and 1/3 cup heavy whipping cream to a medium sized bowl and whisk them together until very foamy and pale.
- Add 2 scoops unflavored whey protein powder, 1 1/2 tablespoon coconut flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon xanthan gum, and (if using) 1 to 2 tablespoons sugar substitute and 1 teaspoon vanilla extract.
- Mix all together for a couple of minutes until the batter is very smooth and with popping air bubbles.
- Warm up a large skillet / griddle on medium heat. Add a little butter (or ghee / coconut oil) just to form a thin layer to prevent the pancakes from sticking.
- Once the butter is melted, turn the temperature down to low and pour about 1 1/2 tablespoons of batter per pancake to make 14 4-inch / 10 cm sized) pancakes. The batter is thin and spreads a lot.
- Cook each pancake for about 1.5 minute, just until the edges are dry enough to be lifted and flipped. They are ready quickly and easily burn, so pay attention.
- Flip the pancake and cook the for another 1.5 minutes, or until golden.
Notes
- If using vanilla-flavored whey protein powder, omit additional sweeteners and vanilla extract to balance sweetness.
- Using an electric mixer or immersion blender improves batter fluffiness better than hand whisking.
- The recipe produces about 14 small 4-inch pancakes, but sizes can be adjusted to preference.
- When mixing by hand, whisk dry ingredients separately first to minimize lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 144" pancakes
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 6pancakes | |
| Calories | 310kcal | 16% |
| Carbohydrates | 2.6g | 1% |
| Protein | 32.5g | 65% |
| Fat | 18.8g | 29% |
| Sugar | 0.8g | 2% |
| Net Carbohydrates | 1.8g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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