Description
Deliciously light and fluffy pancakes made with whole wheat flour, perfect for a keto diet.
Ingredients
Scale
- 1 cup whole wheat flour
- 2 tablespoons erythritol or sweetener of choice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or unsweetened almond milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the whole wheat flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Preheat a non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite keto syrup or toppings.
Notes
- Make sure to use whole wheat flour to keep it keto-friendly.
- Add cinnamon or nutmeg for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg