I love pancakes! They are fun to make and eat, and they are so easy to prep ahead of time! I usually make enough to fill a couple gallon-sized bags at a time to store in the freezer to make busy mornings easier. I usually make a triple batch because my older children are pancake fiends! I make smaller sized pancakes as well so they fit easier in the freezer bags and are better portion sizes.

This morning, I made fluffy whole wheat pancakes for the kids and my fiancé. I divided the batter and added some pink food coloring so the kids could have some Valentine's Day pink pancakes. I made them each two heart shaped ones as well. My daughter loves chocolate, so her pancakes had mini chocolate chips in them. I served them with a side of agave syrup for them to dip the pancakes in to.

Since I have changed my diet to mostly keto, I have tried a lot of different pancake recipes. There was one recipe that I used pretty consistently, but it was too eggy and just didn't fulfill the "fluffy" criteria for great pancakes. I tried a new recipe today and I'm hooked! The pancakes came out fluffy and had a beautiful golden crust on the outside. I topped them with chopped frozen strawberries, banana slices, and a sprinkle of sweetener and it was the perfect start to my day!

So, I will be honest. I tried following a recipe for these pancakes, and I ended up accidentally omitting a few steps in the process. But my mistake actually turned into a delicious meal! I will link the original recipe at the bottom of my post.

Here is how I altered the recipe:

1 cup almond flour

2 large eggs

1/3 cup unsweetened cashew milk, or your choice of milk

2 teaspoons baking powder

2 tablespoons room temperature butter

1 teaspoon vanilla extract

I added the eggs, cashew milk, and vanilla to a bowl and stirred to combine. I then added the almond flour and baking powder. Lastly, I added the room temperature butter and stirred it well to evenly disperse the little bits of butter throughout the batter. I didn't melt it prior because I wanted the butter to melt into the batter as it cooked. I used some non-stick spray on my griddle and did 1/4 cup scoops of batter for the pancakes. I added a few chocolate chips to each pancake as they cooked. I use unsweetened dark chocolate chips in all of my baking (and to snack on), which I will link at the bottom of this post. After letting it cook for a couple minutes, I carefully flipped them (after spraying the tops with non-stick spray) and continued to cook a few more minutes. I plated them and added the thawed strawberries (I didn't have any fresh strawberries, but frozen worked perfectly fine for this). I sliced some banana and sprinkled a little bit of my sweetener over the top and holy moly- pancake heaven! Fluffy and just sweet enough with the fruit and the light sprinkle of sweetener. The batch I made was enough for 8 smaller sized pancakes, which is perfect for two breakfast meals.

One of my favorite things about this recipe is that it can be dairy-free! With doing the keto diet, dairy and cheese are huge aspects of it. Too much dairy will cause me GI upset, so I was super excited when I realized that this recipe has the option to have no dairy in it! You could use regular dairy milk though if you want to, which also makes this recipe pretty versatile.

Here are a few of the ingredients that I regularly use for my keto baking, as well as the original pancake recipe, below.


Unsweetened Chocolate Chips:

Original Pancake Recipe:

*Pictures are not mine.

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