Keto Gingerbread Pancakes

These Keto Gingerbread Pancakes are a festive twist on a breakfast classic. Low in carbs and high in flavor, they encompass all the warm spices of traditional gingerbread without the guilt. Perfect for a cozy morning in, these pancakes are sure to become a holiday favorite.

Course Breakfast

Cuisine American

Keyword Gingerbread Recipe, Keto Gingerbread Pancakes, keto pancakes, low carb breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 220kcal

Equipment

Medium mixing bowl
Whisk
Non-Stick Skillet or Griddle
Measuring cups and spoons
Spatula

Ingredients

1 cup Almond Flour 96g / 3.4oz
2 tbsp Coconut Flour 14g / 0.5oz
½ tsp Baking Powder
¼ tsp Salt
1 tsp Ground Ginger 2g
½ tsp Ground Cinnamon 1g
¼ tsp Ground Nutmeg
¼ tsp Ground Cloves
2 large Eggs
¼ cup Unsweetened Almond Milk 60ml / 2fl oz
2 tbsp Erythritol 24g / 0.85oz
1 tsp Vanilla Extract 5ml
Butter or Coconut Oil for frying as needed

Instructions

In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves until well combined.
In a separate bowl, beat the eggs with the almond milk, erythritol, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until a batter is formed. Let the mixture sit for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil to coat the surface.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 2-3 minutes or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve warm with your choice of keto-friendly syrup and additional toppings if desired.

Notes

The erythritol can be substituted with another keto-friendly sweetener of your choice. Adjust to taste.

These pancakes are freezer-friendly. Cool completely and store in airtight containers, separating each pancake with parchment paper. Reheat in a toaster or oven until warm.

For an even more authentic gingerbread flavor, add a tablespoon of molasses; however, this will increase the carb count.

Nutrition