Keto Pancakes/Waffles Recipe

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

You may be missing some of the many carbohydrate laden breakfast foods, such as pancakes, waffles, cereal, french toast, bagels, and pastries, now that you’ve adopted a ketogenic lifestyle. The good news is you can still enjoy pancakes and waffles at home if you know a few basic keto ingredient swaps and have a go-to keto-friendly recipe.

Traditional pancake and waffle batter recipes are typically loaded with white flour and sugar. When pancakes and waffles are topped with maple syrup, it equates to even more sugar. Definitely not keto-friendly!

Of course, all that flour and sugar creates pancakes and waffles that are golden brown, with a fluffy, airy texture, and sweet flavor. But, you can recreate that with keto ingredients.

There are several keto pancake and waffle recipes that use only eggs and cream cheese. While you can make a pseudo batter from these carb-free ingredients, they may lack the qualities of a more familiar pancake or waffle.

So how do you replicate those classic pancake and waffle characteristics without regular flour?

The secret to enjoying pancakes and waffles while living the keto lifestyle is using an alternative low-carb flour, such as coconut or almond flour. In this recipe, we use coconut flour.

Coconut flour is made from the meat of coconut, which has been dried and finely ground. Since coconut is a high-fat food, coconut flour can replace traditional flours in batters and other baked recipes to create a tender crumb. However, coconut flour is not a cup-for-cup replacement for other flours. Usually, recipes use ¼ to ⅓ cup of coconut flour to replace every cup of traditional flour. Coconut flour is very absorbent and requires the presence of extra liquid.

The best thing about making your own keto pancakes and waffles is that you can easily change up the flavor by adding cinnamon, ginger, pumpkin spice, or flavored extracts to the batter. You can even add a small amount of blueberries or nuts for additional variety.

Pro Tip: Now if you want to sweeten your pancakes to taste even better...

You gotta try putting chocolate, salted caramel, or strawberries 'N cream Collagen Protein in your batter...

It makes your pancakes taste incredible and supports ketone production in the liver.

Not to mention... boosting your hair, skin, nails, joints, and gut health.

You can also include flavored (vanilla or chocolate hazelnut) C8 MCT Powder or even just unflavored... to boost your ketones, fat macros, energy, and metabolism.

Be sure to top your low-carb pancakes and waffles with keto-approved toppings, like berries, whipped coconut cream, cream cheese, or butter.

Makes 4 servings

Note: 1 serving = 2 5-inch diameter pancakes or 1 large waffle

Calories: 244 - Fat: 21 g - Protein: 10 g - Net Carbs: 3.5 g

Grocery List:

Here are the ingredients you’ll need to make Keto Pancakes/Waffles:

For the pancake/waffle batter:

• 4 whole large eggs
• 4 ounces full-fat cream cheese, softened
• 2 tsp vanilla extract
• 2 tbsp granulated sugar substitute (i.e. stevia)
• 1 tbsp grass-fed butter, melted
• 4 tbsp coconut flour
• 1 tsp baking powder
• 2 tbsp half-and-half

For topping ideas:

• Fresh berries
• A dollop of keto whipped cream
• A pat of butter
• Chopped nuts

Components:

Here is the kitchen equipment you’ll need to make Keto Pancakes/Waffles:

• Blender or hand mixer
• Mixing bowls
• Frying pan, skillet, or waffle maker
• Measuring cups
• Spatula

Directions:

1. Place all batter ingredients in a blender or large mixing bowl. Blend on medium speed or use a hand mixer to blend all ingredients until well incorporated and batter is smooth.

For pancakes:

1. Lightly grease a frying pan or skillet with non-stick cooking spray and warm pan over medium high heat. You can also use a greased griddle pan or an electric griddle, if you prefer.
2. Pour about ¼ cup of batter on the pan or griddle to form each pancake. Each pancake should measure about 4 or 5 inches in diameter.
3. When the surface of the pancakes begin to bubble, they are ready to flip. Use a spatula to flip each pancake and cook an additional 2-3 minutes or until lightly golden brown.
4. Transfer pancakes to a plate set in a warm oven to keep warm while you prepare the rest of the batter or enjoy immediately.

For waffles:

1. Preheat waffle iron according to manufacturer's directions.
2. Ladle enough batter to fill the waffle iron for one waffle and cook until golden. Refer to waffle iron directions for cooking time guidelines.
3. Repeat until all batter has been used up.

Macronutrients

Note: Added butter will be extra keto-friendly calories. Our current serving size delivers 244 calories. There is flexibility for adding additional fat-focused calories!

Leftovers and Meal Prep

If you have a large family, expect a single batch of pancakes or waffles to be finished in one sitting. To feed more people or to have enough for leftovers, double the pancake/waffle batter recipe.

You can freeze leftover pancakes or waffles by wrapping each individual pancake or waffle in parchment paper and then placing in a resealable bag or air-tight container. Reheat in the microwave for about 30 seconds.

You can also use leftover pancakes or waffles as a sweet sandwich bread/wrap.

Additional Comments

Change the flavor of the pancakes by experimenting with ground cinnamon, ginger, pumpkin spice, and/or other flavored extracts. If you miss maple syrup, try adding a dash of maple extract to the batter or use a sugar-free syrup.

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