Breakfast: the most important meal of the day. Or some shit. I’ll admit, when I first started keto-ing, Canadian Bacon and I ate a pretty typical breakfast every morning: bacon, eggs, and cheese. But that got old really fast, and we spiced up our rotation with some breakfast burritos and some yogurt bowls. Recently, we’ve gotten to where we just have a bulletproof tea and a fat bomb. I don’t want to deal with having to cook something before work – a sentiment I’m sure most of you guys can agree with!
Sometimes, though, I get a craving for pancakes. For awhile I was using I Breathe I’m Hungry’s egg+cream cheese recipe, but that never really hit the spot as being truly pancakey. They’re delicious as crepes, but I started craving big fluffy monsters like you can get at Cracker Barrel. So I started looking around at recipes that used almond flour, or coconut flour, and in true screwedonstraight fashion I Frankenstein’d some shit together and came up with a creation pretty damn similar to a REAL pancake.
These are perfect for a weekend breakfast… or whenever your day off is. I totally ate these at 1pm on Monday. Whatever. They hit the spot! I served them along with a hearty helping of local sausage and some sugar free maple syrup. One batch made about 8-9 pancakes.
Let’s get started!
- 1/4c almond flour
- 1/4c coconut flour
- 3/4c unsweetened almond milk (I used vanilla flavored)
- 2T Torani sugarfree syrup OR sweetener to taste + vanilla extract
- 4 eggs
- 1/2T baking powder
- optional: cinnamon to taste
Combine all ingredients and mix well. I use my KitchenAid; you can use a hand mixer or even just a whisk. Just ensure that the coconut flour doesn’t cake to the side of the bowl. I have to frequently scrape the side of my mixer to make sure it’s all incorporated. Coconut flour is a tricky, sticky bastard.
While mixing your ingredients, heat your griddle. You know what would be nice? Using an electric griddle where you can cook more than one pancake at a time. I need to get one of those. Instead, I’ve been using my cast iron monstrosity. It works just as well, it’s just a lot less… efficient.
Today I cooked sausage patties on my griddle and used their grease to fry the pancakes. Alternately, you can use butter. Just make sure the griddle is good and greased and piping hot before use.
Here’s a tip for making perfectly sized pancakes each time: use a measuring cup. I like to use either the 1/4 or 1/3 measuring cup to dip the batter out. That way it’s easier to calculate the nutrition when you split the batch, and your pancakes are nice and uniform!
I also like to sprinkle a little bit of cinnamon on my pancakes at this point. I think it gives them a little more depth of flavor.
When the batter gets nice and bubbly on top, it’s generally time to flip your cake. I’m really bad at this. Don’t be ashamed if you break your pancake in half. It’ll still taste good. Spoiler alert: I totally smushed like half of my pancakes. This was one of my few “perfect” ones. They were delicious nonetheless!
Look at the browning on those edges. I love crispy-edged pancakes!!
I now want to eat pancakes for dinner.
Does it count if I pour the batter on a waffle iron and make them into waffles? That’s not eating the same thing twice, right?
Since I served these suckers with about 1T of butter (spread on top, and used for cooking them when the sausage grease ran out), 1/8c of sugar free maple syrup, and some sausage, my total breakfast macros came out to 77/17/6 and 573cal. Not too shabby, huh?
And on their own, they’re wonderfully low cal and low carb, clocking in at only 5g net carbs for 1/2 a batch. Seriously, my husband and I stuffed our faces, so you could probably even split this into three servings for those with more… restraint. But if you don’t have any, fear not, because these can still be a healthy part of your keto lifestyle!