The BEST Keto Pancakes
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The BEST Keto Pancakes
We call these keto pancakes Flappers!
I love taking my son, Micah, out on dates on Saturday mornings. We found a total gem of a place in Minnesota called The Colassal Cafe. I also saw that they were featured on Diner’s Drive-Ins and Dives! One of the restaurant’s specialties was Flappers.
CLICK HERE to get keto syrup with good ingredients!
1/2 cup coconut flour (OR 2 cups blanched almond flour)
1/2 tsp baking powder
1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite)
1/2 tsp Celtic sea salt
1 cup unsweetened almond milk
2 TBS melted butter or coconut oil
7 eggs (4 if using almond flour)
1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
8 oz brie cheese
1 cup walnuts
1/2 cup butter
1/2 cup Swerve Confectioners (or xylitol)
1/2 cup unsweetened almond milk
OPTIONAL: 1/2 tsp guar gum (thickener)
In a large bowl, combine the coconut flour, baking powder, natural sweetener and salt. In a separate bowl, combine the almond milk, melted butter or oil, eggs and extract. Stir the egg mixture into the coconut flour mixture.
Place coconut oil or spray a skillet with coconut oil spray and heat to medium high heat. Pour the batter onto the hot skillet to make circles to your desired size. Cook the pancakes until bottom is golden brown and carefully flip the pancake. Cook the pancakes on the other side until golden on each side. Repeating with remaining batter.
Meanwhile, make the sauce by placing the butter in a saucepan over high heat. Using Swerve: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….so good on veggies!). Immediately add the Swerve and the almond milk to the pan. Whisk until sauce is smooth (whisk in guar gum if desired). Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the almond milk to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth (whisk in guar gum if desired). Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Place pancakes on a plate, top with walnuts, brie, and sauce. Enjoy! Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Pancake = 554 calories, 38g fat, 15g protein, 48g carbs, 1.9g fiber
“Healthified” Coconut Flour Pancakes = 409 calories, 36.5g fat, 15.8g protein, 6.4g carbs, 4.2g fiber
“Healthified” Almond Flour Pancakes = 375 calories, 35.8g fat, 13.4g protein, 3g carbs, 1.6g fiber
“Healthified” Coconut Flour Pancakes only (no sauce) = 116 calories, 7.9g fat, 6g protein, 5.7g carbs, 3.1g fiber
“Healthified” Almond Flour Pancakes only (no sauce) = 102 calories, 9g fat, 4.4g protein, 1.1g carbs, 0.9g fiber