Keto Pancakes

By Chef Geri

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Light, fluffy keto pancakes made with sifted Ketonia mix and separated eggs for extra lift. The whipped egg whites are the secret – fold them in gently and cook low and slow for the fluffiest keto pancakes possible.

Keto Pancakes

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Prep Time 15

Cook Time 20

Servings: 6 servings

Calories: 310

Ingredients Method Nutrition Notes

Ingredients

93.8 g vital wheat gluten with the next 6 lines, replaces 192 g Ketonia bread mix equivalent, sifted (discontinued), 1.5 cups: 97g vital wheat gluten, 52g flax meal, 23.5g oat fiber, 21.5g almond flour, 3.7g salt, 0.62g xanthan gum, 0.31g citric acid
50.2 g golden flax meal
22.7 g oat fiber
20.9 g almond flour
3.6 g salt
0.6 g xanthan gum
0.3 g citric acid
1 tbsp granulated erythritol
1 tbsp baking powder
0.5 tsp salt
3 eggs, separated
3 tbsp butter, melted
400 ml heavy cream 1 2/3 cups
butter and sugar-free syrup for serving

Method

Sift Ketonia mix equivalent through a fine-mesh strainer. Grind what doesn’t pass through in a coffee grinder, then sift again. Combine sifted mix with erythritol, baking powder, and salt.
Whisk egg yolks and melted butter together. Add to dry ingredients alternately with heavy cream, stirring to combine.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter – do not deflate.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle over medium-low heat. Turn when bubbles form and edges look set. Cook second side until golden. Top with butter and sugar-free syrup.

Nutrition

Calories: 310kcalCarbohydrates: 5gProtein: 13gFat: 28gFiber: 2gSugar: 1g

Notes

The sifting step and the folded egg whites are both essential for light, fluffy pancakes. Do not skip either. Nutrition is estimated per serving of 2 pancakes.