I don’t like to brag, but I’ve been told on many occasions that I make the best pancakes, ever. My secret is pretty simple: instead of buttermilk, I “sour” milk using vinegar – I know it sounds odd but some strange chemistry happens which when all the ingredients are mixed with the milk mixture, magical pancakes result.
So, it’s been a mission of mine to achieve the same results with Keto-friendly pancakes and I’ve had many fails in the experimentation process. However I finally achieved the perfect ratios to make low-carb, Keto-friendly pancakes that are light, fluffy and are amazing with a sugar-free syrup (I like the Lakanto version) or topped with stevia-sweetened homemake whipped cream.
Fluffy Keto Pancakes
- 1/3 cup Unsweetened Almond Milk
- 1/2 tbsp White Distilled Vinegar
- 1/4 cup Coconut Flour
- 1 cup Almond Flour
- 1 tbsp Erythritol
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 4 Large Eggs
- 4 tbsp Melted Butter
- 2 tsp Vanilla Extract
- Combine Almond Milk and vinegar in a small bowl and let sit while you prepare the dry ingredients. Combine flours, Erythritol, baking powder, baking soda and salt. Melt butter and add to “soured” milk with vanilla extract and then whisk in eggs one at a time until smooth. Pour into dry ingredients and mix until just combined. If the mixture is too thick, add more almond milk one tablespoon at a time until desired consistency is reached.On a warmed skillet, cook pancakes in 1/3 cup portions until cooked through. Serve with berries, sugar-free syrup or sugar-free whipped cream.