Pretty much everyone in Keto World has been on a perpetual search for a "real" pancake. You know what I mean: something that puffs and fluffs like the real thing, that isn't eggy or cheesy in taste or texture, and yet is still substantial. Good pancakes have this very odd balance between heft/substance and fluff, and I'm gonna be honest, it's darned hard to achieve with keto friendly ingredients.
Some of the versions that have been considered most successful in the community have some odd ingredients that, while they may impart something of the textural qualities we're looking for, make them taste, well weird. Psyllium husks and oat fiber (the latter of which is a super grey area product I don't use because it's essentially industrial waste...I digress) have a very odd flavor that I really just don't like. If it were just my tastebuds that were offended by these ingredients, I'd probably make them anyway because kids. But my kids are even more sensitive to weird tastes than I am, and so it was back to the drawing board.
This recipe began its life as an attempt to copy the old peanut butter, egg, and banana pancake recipe. While banana is out, I started by trying to incorporate a close textural cousin: the avocado. While the texture part worked out wonderfully, I have to say the taste was... not so much. It didn't really matter what ratio I used, the pancakes tasted like avocado. That may be a great flavor on a taco salad, but in a pancake that's a FAIL.
Eventually, I decided to try dumping the avocado all together and reconfiguring with just egg and nut butter as my base, and I have to say it turned out great! The first try was a huge hit in my house. On continual trials, I swapped out peanut butter for creamy almond butter, and the pickiest of them all, my super taster son, said they were his favorite pancakes out of all those I've ever made, including the "real" ones.
Notes: Because I like y'all, I've included ingredients for two different pancake versions. The peanut butter version went super well with Lily's chips (surprising precisely no one), but almond butter with ground cinnamon and maple extract made for an excellent flavor combination. Feel free to use the base recipe as your own starting point and mix up your flavors with extracts, spices, or add-ins.
Approx 3 pancakes per serving
PB chip pancakes: minus fiber and 2 g sugar alcohols =
4.8 g NET carbs per serving
Maple almond butter pancakes: minus fiber and 1.4 g sugar alcohols =
3.5 NET carbs per serving
- 1 c (8 fl oz) natural nut butter, smooth (peanut butter or almond butter)
- 4 eggs, large
- 1/4 c (2 fl oz) heavy cream
- 10 g powdered collagen peptides, unflavored
- 2 tsp baking powder
- Pinch salt
For peanut butter chip pancakes:
- 12 g Swerve granulated (approx 1 tbsp)
- 1 tsp vanilla extract
- 28 g (1 oz) Lily’s chocolate chips, or equivalent sugar free chips
For maple almond butter pancakes:
- 12 g Swerve brown, or brown sweetener equivalent (approx 1 tbsp)
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 1 tsp ground cinnamon
- In a large bowl, combine base recipe ingredients with your chosen flavorings and blend until completely smooth with an immersion blender. Alternatively, you may process all ingredients in a food processor or blender until smooth.
- Set aside.
- In a large skillet or on a griddle, heat over medium and grease with butter or coconut oil.
- With a tablespoon or soup-sized spoon, put a dollop of batter on your cooking surface and spread just a bit with the back of your spoon. The pancakes should be about 2″ in diameter. Work in batches, if necessary.
- Cook over medium for 3-4 minutes, or until the bottom is golden brown. You will see it begin to puff, the sides begin to look less liquid, and there will be bubbles beginning to break the surface of the side facing up.
- Get your spatula well under the pancake and flip to continue cooking on the second side, another 3-4 minutes until golden on both sides and cooked through.
- Remove from the skillet or griddle and set aside.
- Continue cooking the rest of the pancake batter as above.
Makes 18-20 pancakes.
PB Chip Pancakes: 243 cal, 11.3 g protein, 20 g fat, 10.4 g total carb, 3.6 g fiber, 2 g sugar alcohol, 4.8 g NET carbs
Maple Almond Butter Pancakes: 223.5 cal, 10.2 g protein, 18.1 g fat, 8.6 g total carb, 3.7 g fiber, 1.2 g sugar alcohol, 3.5 g NET carbs
- Serving Size: Approx 3 pancakes (see Notes for nutrition information )
Keywords: Peanut butter chip pancakes, nut butter pancakes, fluffy pancakes, maple almond butter pancakes, breakfast