Are you craving a delicious and healthy breakfast that won’t derail your keto diet? Look no further because we have the perfect recipe for you – “Keto Pancakes with Sugar-Free Syrup.” These pancakes are not only low-carb but also incredibly fluffy and packed with mouthwatering flavors. Whether you’re following a ketogenic lifestyle or just looking for a guilt-free breakfast option, these pancakes are sure to satisfy your cravings and keep you energized throughout the day.
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2-3
Difficulty: Easy
Course: Breakfast
Cuisine: Keto-friendly
kcal: Approximately 200 kcal per serving
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Ingredients:
For the Keto Pancakes:
- 2 large eggs
- 2 tbsp. unsalted butter, melted
- 1/4 cup almond milk (or any other low-carb milk)
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 tbsp. coconut flour
- 1 tbsp. granulated erythritol (or your preferred keto-friendly sweetener)
- 1 tsp baking powder
- Pinch of salt
For the Sugar-Free Syrup:
- 1/2 cup water
- 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- 1/2 tsp xanthan gum (for thickening)
Instructions:
Step 1: In a mixing bowl, whisk the eggs until they are frothy. Add the melted butter, almond milk, and vanilla extract, then mix well.
Step 2: In a separate bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Mix the dry ingredients until well combined.
Step 3: Slowly pour the dry ingredients into the wet ingredients while stirring continuously. Mix until you have a smooth pancake batter. If the batter appears too thick, you can add a little more almond milk to achieve the desired consistency.
Step 4: Preheat a non-stick skillet or griddle over medium heat. Grease it with some butter or coconut oil.
Step 5: Pour about 1/4 cup of the pancake batter onto the skillet to form a round pancake. Cook for 2-3 minutes on one side or until bubbles start to appear on the surface.
Step 6: Carefully flip the pancake and cook for an additional 1-2 minutes on the other side until it turns golden brown. Repeat this process with the remaining batter.
Step 7: For the sugar-free syrup, in a small saucepan, combine water, granulated erythritol, and vanilla extract. Bring the mixture to a simmer over medium heat.
Step 8: Gradually sprinkle xanthan gum into the saucepan while whisking constantly to avoid lumps. Continue to simmer for another 1-2 minutes until the syrup thickens.
Step 9: Remove the sugar-free syrup from the heat and let it cool slightly before serving.
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Nutrition Facts:
- Serving Size: 2 pancakes with sugar-free syrup
- Calories: Approximately 200 kcal
- Total Fat: 16g
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 7g
Note: These keto pancakes with sugar-free syrup make for a delectable breakfast option, especially if you are watching your carb intake. You can also customize your pancakes by adding your favorite keto-friendly toppings such as berries, whipped cream, or a sprinkle of cinnamon. Enjoy your guilt-free breakfast and kickstart your day with a smile!
