Keto Fluffy Pancakes - Gluten Free
User Reviews
5
Keto Fluffy Pancakes - Gluten Free
Description
This recipe separates egg whites and whips them to soft peaks before folding into a mixture of almond flour, oat fiber, baking powder, salt, egg yolks, vanilla extract, sweetener (Swerve confectioners sugar), and heavy cream. The batter is slightly loose but holds together well. Pancakes are cooked on low heat in a skillet greased with avocado oil, coconut oil, or clarified butter with a lid on, which prevents drying and helps them cook through without burning.
These pancakes are tender and fluffy, with a delicate texture achieved through the whipped egg whites and use of oat fiber which adds structure without gluten. The mild sweetness and vanilla flavor accompany toppings like butter or strawberry sauce. This recipe fits a keto diet and gluten-free requirements by substituting typical flour and sugar.
The pancakes can be served warm immediately with butter and optional homemade strawberry sauce. They provide a special breakfast or brunch option for those managing carbohydrate intake while still enjoying traditional pancake texture and flavor.
Use oat fiber for texture; substitute with psyllium husk powder and coconut flour if oat fiber is unavailable, adjusting liquids as needed.Cooking pancakes on low heat with a lid is important to ensure they cook through without burning.Macros do not include optional strawberry sauce.
Ingredients
- ¾ cup almond flour
- ½ cup oat fiber see notes
- 3 egg separated
- 1 teaspoon vanilla extract pure
- 2 tablespoons Swerve Confectioners Sugar or powdered Erythritol
- 2 teaspoons baking powder
- ¾ cup heavy cream
- avocado oil or coconut oil, clarified butter, ghee, for the pan
- Optional strawberry sauce homemade
- ¼ teaspoon salt
Instructions
- Separate the eggs. Whip the egg whites in a mixing bowl until you get soft peaks and set aside.
- In another bowl, add the egg yolks, swerve, vanilla and the heavy cream. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
- In a separate bowl mix the almond flour, oat fiber, baking powder and salt.
- Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on low heat and add the pancake batter to make pancakes of about 4” in diameter. Cook them on low heat with a lid on for a few minutes on each side, this is key!
- Top with butter and my (optional) Homemade Strawberry Sauce!
Notes
- Use oat fiber for texture; substitute with psyllium husk powder and coconut flour if oat fiber is unavailable, adjusting liquids as needed.
- Cooking pancakes on low heat with a lid is important to ensure they cook through without burning.
- Macros do not include optional strawberry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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