Keto Pancakes with Sugar-Free Maple Syrup

Keto Pancakes with Sugar-Free Maple Syrup

Keto Pancakes with Sugar-Free Maple Syrup

Keto Pancakes


For the Pancakes:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup unsweetened almond milk (or any keto-friendly milk)
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Optional: a few drops of liquid stevia or your preferred keto-friendly sweetener to taste

For the Sugar-Free Maple Syrup:

  • 1 cup water
  • 1 cup granulated erythritol or another keto-friendly sweetener
  • 1 teaspoon maple extract
  • 1/2 teaspoon xanthan gum (optional, for thickening)


Keto Pancakes:

  1. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  2. Combine Wet Ingredients:
    • In a separate bowl, beat the eggs and then add almond milk, melted butter or coconut oil, vanilla extract, and any optional sweetener. Mix well.
  3. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter sit for a few minutes to allow the coconut flour to absorb some of the moisture.
  4. Heat the Griddle or Pan:
    • Preheat a griddle or non-stick pan over medium heat. Grease it with a little butter or oil.
  5. Cook the Pancakes:
    • Pour 1/4 cup portions of batter onto the hot griddle to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. This usually takes about 2-3 minutes per side.
  6. Keep Warm:
    • As you cook the pancakes, you can keep them warm in a low oven (around 200°F or 95°C).
  7. Serve:
    • Once all the pancakes are cooked, serve them warm with your favorite keto-friendly toppings.

Sugar-Free Maple Syrup:

  1. Prepare the Syrup Base:
    • In a saucepan, combine water and granulated erythritol. Bring to a simmer over medium heat, stirring until the sweetener is dissolved.
  2. Add Maple Extract:
    • Remove the saucepan from heat and stir in the maple extract. Adjust the amount to taste.
  3. Thicken (Optional):
    • If you prefer a thicker syrup, sprinkle xanthan gum over the syrup while whisking continuously to prevent clumps. Return the saucepan to low heat and simmer until the syrup thickens.
  4. Cool and Serve:
    • Allow the sugar-free maple syrup to cool before serving with your keto pancakes.

Enjoy your delicious keto pancakes with sugar-free maple syrup as a guilt-free breakfast or brunch option!

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