Certainly! Here’s a revised version of your pancake recipe with a keto twist, focusing on low-carb ingredients and providing nutritional information.

Keto Fluffy Pancakes

These keto pancakes are soft, fluffy, and easy to make. Enjoy a delicious breakfast without compromising your low-carb lifestyle!

Ingredients:

  • 150g almond flour (for a low-carb base)
  • 2 large eggs
  • 30g erythritol (or another keto-friendly sweetener)
  • 120ml unsweetened almond milk (or any low-carb milk substitute)
  • 1/2 cup Greek yogurt (plain, unsweetened)
  • 30g coconut oil (or any neutral oil of choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (make sure it’s gluten-free if necessary)
  • Pinch of salt

Directions:

  1. Prepare the Ingredients:
    In a mixing bowl, whisk together the eggs and erythritol until well combined.
  2. Add Flavor:
    Stir in the vanilla extract.
  3. Combine Wet and Dry Ingredients:
    In a separate bowl, combine the almond flour, baking powder, and salt. Gradually add this to the egg mixture, alternating with the almond milk and Greek yogurt. Mix until the batter is smooth and free of lumps.
  4. Rest the Batter:
    Let the batter rest for about 5 minutes. This step helps the batter thicken slightly and improves the texture of the pancakes.
  5. Cook the Pancakes:
    Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan. Pour in the batter to form pancakes of your desired size. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges appear set. Flip and cook until golden brown.
  6. Serve:
    Serve the pancakes warm with your favorite keto-friendly toppings, such as fresh berries, sugar-free syrup, or a dollop of whipped cream.

Nutritional Information (Per Pancake):

  • Calories: 130 kcal
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 80mg
  • Sodium: 180mg
  • Total Carbohydrates: 4g
  • Net Carbohydrates: 2g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 5g

Additional Tips:

  1. Almond Flour: Ensure you use finely ground almond flour for the best texture. Avoid almond meal, as it can be too coarse.
  2. Sweeteners: Adjust the amount of erythritol or use your preferred keto sweetener to match your taste preferences. Be sure to check the conversion ratios as needed.
  3. Cooking: Use a non-stick pan or griddle to minimize the amount of oil needed and to ensure the pancakes cook evenly.
  4. Toppings: Top with fresh berries (in moderation), a drizzle of sugar-free syrup, or a sprinkle of nuts for added texture and flavor.
  5. Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently to maintain fluffiness.

Enjoy these keto-friendly pancakes as a satisfying breakfast or a delightful brunch treat. They are a perfect low-carb option for anyone looking to enjoy a classic favorite while sticking to their dietary goals.