Simple Low Carb Pancakes w/ Delicious Berry Topping

Pancakes are tough to replicate without light and fluffy white flour. This pancake recipe, as well as the topping, is considered keto, paleo and low-carb friendly. I attempted the recipe with just almond flour and guess what -- they tasted like almonds! That’s why I’ve opted to include just a little bit of coconut flour. If you’re not keto, and want to reduce your carb intake, you can swap out the coconut flour for regular wheat flour as well. Fitness junkies (like myself) can even put some pea protein powder in as well!

Topping Ideas

My favorite thing about these pancakes is how simple they are to make, and the delicious topping I was able to make using berries. Rather than mess around with maple extract and different flavorings to replicate pancake syrup, I opted to mix berries (I chose blueberries, which are higher in carbs than some other berries, for the flavor.) and KetoGoods Allulose Syrup in a saucepan with a little oil and reduced the berries. You can add a little bit of monk fruit or stevia to really boost the sweetness. I find that, since starting keto, my tastebuds are much more sensitive to sweetness so I just stuck with allulose. Bananas are great, but have a ton of carbs so be cautious! You can also make whipped cream as well; just sweeten with allulose instead of sugar and it’s keto. If you have low-carb chips, go ahead and use those.

Storage

This recipe should make about 10 pancakes. I ate some fresh, and stored the rest as a quick breakfast snack for the week. I like to make a “sandwich” of two pancakes and slather some of the berry topping in between.

Pancake Ingredients

• 1 cup Blanched, finely grounded almond flour
• ¼ cup coconut flour (or other flour/protein powder of your choice)
• 1 tsp. Baking powder
• ½ cup milk of your choice
• 4 eggs (or egg replacer)
• ¼ cup avocado or vegetable oil
• 2 tsp KetoGoods Allulose Powder
• 2 tbsp FiberYum Prebiotic Tapioca Fiber (optional, for a fiber boost!)
  
  

Topping Ingredients

• 1-2 cups berry or fruit of choice, frozen berries work as well
• 1-2 cups KetoGoods Allulose Syrup
• Optional: Walnuts, dash of stevia or monk fruit
  
  

Pancake Instructions

1. Whisk all of your ingredients together in a bowl. Try to replicate the consistency of regular pancake batter as best as possible. You may have to add more flour or milk to get the consistency right.
   
   
2. Preheat a well-oiled pan over medium heat. Your best bet is to use some kind of vegetable oil here, as butter burns at a low temperature. Pour your batter into the pan into 3-inch circles and cover. These cook quickly, so be sure to check often. They cook in about 90 seconds, or flip them when bubbles start to form. It took me a second to get this part right!
   
   

Topping Instructions

1. Add your ingredients to a small saucepan. Warm them over medium heat until boiling. Let reduce for 10-15 minutes. Taste and adjust sweetness as necessary.