Making keto-friendly pancakes is easier than you think. I used my food processor because it makes the pancake batter smooth in just a few seconds. Don’t worry, even if you don’t have a food processor, just use a hand whisk to combine all the ingredients. They are more dense and filling – you won’t need to eat more than a couple before you feel full. Easy Keto Blender Pancakes!
Easy Keto Blender Pancakes – Nutritional Values
Macronutrient ratio: Calories from carbs (4%), protein (14%), fat (82%).
Hands-on 20 minutes Overall 20 minutes
Total Carbs 8.8 grams
Fiber 5.3 grams
Net Carbs 3.6 grams
Protein 12.8 grams
Fat 32.5 grams
of which Saturated 10.1 grams
Calories 401 kcal
Magnesium 123 mg (31% RDA)
Potassium 389 mg (20% EMR)
Ingredients (Makes 5 Servings, 10 Pancakes)
- 3/4 cup almond or any nut butter (200 g/ 7 oz)
- 4 large eggs
- 1/3 cup coconut milk or unsweetened almond milk (90 ml/ 3 fl oz)
- 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
- 1 tsp cinnamon or vanilla powder
- 1/2 tsp baking soda
- 2 tbsp ghee or coconut oil for greasing
- Optional: sugar-free maple syrup and berries
- Place the almond butter, eggs, coconut milk, Erythritol, cinnamon and baking soda into a food processor. If using a hand whisk, make sure the ingredients have reached room temperature for easy whisking.
- Process until well combined for 5-10 seconds.
- Heat a large pan greased with ghee or coconut oil. Once hot, use a ladle to pour in the pancake batter (about 1/4 cup per each). Fry over a low heat until bubbles start forming on the pancakes.
- Then, use a spatula to turn the pancake over. Fry for another 30-40 seconds and place on a serving plate. Fry the pancakes in batches and grease the pan as needed with a teaspoon at a time.
- Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.