Easy Keto Blender Pancakes

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

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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)

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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

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Instructions

1. 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.
2. Process until well combined for 5-10 seconds.
3. 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.
4. 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.
5. Optionally, serve with Homemade Sugar-Free Maple Syrup and berries.
6. Enjoy!!!

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