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Keto-Friendly Buttermilk Pancakes

Delicious and nutritious pancakes suitable for a keto diet, low in carbs and high in protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Finely ground almond flour for a low-carb base.
  • 1/4 cup coconut flour Adds fiber and helps absorb moisture.
  • 1 tbsp baking powder For leavening the pancakes.
  • 1/2 tsp salt For flavor enhancement.
Wet Ingredients
  • 4 large eggs Provides protein and structure.
  • 1/2 cup buttermilk Adds moisture and flavor.
  • 2 tbsp melted butter For richness and flavor.
  • 1 tbsp sweetener (optional) Optional for sweetness.
For Cooking and Serving
  • Butter Butter for cooking Use to coat the skillet.
  • Low-carb berries Low-carb berries for serving For topping the pancakes.

Method
 

Preparation
  1. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
  2. In another bowl, whisk together the eggs, buttermilk, melted butter, and sweetener if using. Combine until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing.
Cooking
  1. Heat a skillet over medium heat and add a small amount of butter to coat the surface.
  2. Pour the batter onto the skillet to form pancakes, cooking until bubbles form on the surface, about 2-3 minutes.
  3. Flip and cook for another 2-3 minutes until golden brown.
Serving
  1. Serve warm with butter and top with low-carb berries.

Notes

To store leftovers, cool completely and place in an airtight container. Refrigerate for 3-4 days or freeze for up to 2 months.