Keto Peanut Butter Pancakes
Indulge in a delicious, low-carb breakfast with these fluffy Keto Peanut Butter Pancakes, perfect for satisfying your sweet tooth without breaking your ketosis.
Servings 4 servings
Calories 315kcal
Equipment
- Medium mixing bowl
- Whisk
- Non-Stick Skillet or Griddle
- Measuring cups and spoons
Ingredients
- 1 cup almond flour 96g / 3.4oz
- 2 tbsp coconut flour 14g / 0.5oz
- ½ cup natural peanut butter, smooth 128g / 4.5oz
- 2 large eggs
- ¼ cup unsweetened almond milk 60ml / 2 fl oz
- 1 tbsp erythritol 12g / 0.4oz
- 1 tsp baking powder 4g / 0.14oz
- ½ tsp vanilla extract 2.5ml / 0.08 fl oz
- Pinch of salt
- Coconut oil or butter for frying
Instructions
- In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and a pinch of salt.
- In another bowl, combine the eggs, unsweetened almond milk, and vanilla extract. Beat until well mixed.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Mix in the smooth peanut butter until the batter is smooth and free of lumps.
- Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil or butter.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
- Serve hot with your choice of keto-friendly syrup or toppings.
Notes
Ensure your peanut butter is natural and free from added sugars to keep it keto-friendly.
For fluffier pancakes, let the batter sit for a few minutes before cooking to allow the baking powder to activate.
Adjust the sweetness to your liking by adding more or less erythritol.
These pancakes can be made ahead and refrigerated or frozen for a quick keto-friendly breakfast option. Reheat in a toaster or oven for best results.
Nutrition
Calories: 315kcal | Carbohydrates: 10g | Protein: 13g | Fat: 26g | Fiber: 5g | Net Carbs: 5g