The Perfect Low Carb High Protein Keto Pancakes! Gluten and Dairy Free

Updated: Mar 24, 2020

Low carb? High protein? Gluten and dairy free? Perfect? Sounds too good to be true. For a long time I thought so too. I couldn't begin to tell you how many low carb pancake recipes I tried that left me feeling underwhelmed, craving their regular fluffy counterparts. So, in the end, I decided to create my own! Through a lot of trail, error and mess, I've found what I believe to be the best ratio of ingredients for the perfect low carb high protein pancakes. All natural ingredients, no protein powder needed... and just in time for pancake day!


To see a full video of the method head over to my instagram @bensmithlive. And be sure to share and tag me in your creations!

The Perfect Low Carb High Protein Keto Pancakes! Also gluten free, dairy free, and delicious!

Mixture Ingredients (Serves 3 Large):


- 2 tbsp peanut flour

- 7 tbsp coconut flour

- 1/2 tsp baking powder

- 4 eggs

- Initial dash of almond milk (quantity depends on the brand of flour, so start small) - Total of 250ml or so

- 2 tsp stevia (OPTIONAL)


- Fruit to add once they hit the pan (OPTIONAL)

- Choice of oil to grease the pan


My Choice of Toppings:


- Mixed berries

- Peanut butter

- 100% dark chocolate (melted - in the microwave at short intervals)

- 150g natural yogurt

- Sprinkle of cacao nibs


Method:


1) Add the ingredients to a mixing bowl and mix/wisk until fully combined.

2) Gradually add addtional almond milk until desired consistency. At a minimum there should be no clumps of flour, beyond this your pancakes will simply be thinner. I would suggest thin enough so the mixture can run off the spoon easily.

3) Optional: Blend the mixture. Blending once the mixture is combined means no flour stuck to the edges of the blender!



4) Pre-heat the pan to a low-medium heat and grease the pan with oil, a vital step - Add a generous amount of oil and wipe the pan with kitchen towel/cloth.

5) Add desired amount of mixture to the pan, optionally laying fruit onto the mixture.

6) The first side should cook LOW and SLOW, peeling the edges once air holes start to rise.

7) Once the pancake can move freely when you shake the pan, flip it.



8) The flipped side should take a fraction of the time to cook, you will notice it will move freely very quickly so don't overcook it.

9) Serve, add toppings and enjoy! [Nutritional information below]


Per pancake: 215cal, 17g protein, 5.5g carbs, 10g fat, 12g fibre, 3g sugar (natural)

All 3 pancakes: 646cal, 51g protein, 17g carbs, 31g fat, 37g fibre, 9g sugar (natural)


You'll find a video of the full method on my instagram @bensmithlive - And don't forget to share and tag me in your creations!