Description
These fluffy Classic Keto Buttermilk Pancakes are perfect for a low-carb breakfast treat that everyone will love.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup buttermilk (or unsweetened almond milk with 1 teaspoon vinegar)
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Sweetener to taste (like erythritol or stevia)
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, beat the eggs, then add the buttermilk, melted butter, vanilla extract, and sweetener. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Notes
- For added flavor, mix in a handful of sugar-free chocolate chips or blueberries into the batter before cooking.
- Serve with a dollop of whipped cream or a drizzle of sugar-free syrup for a delicious finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg