Thinking back about the times I kicked grains and sugar out of my life, I try to remember the very first sweet low-carb treat I got my hands dirty with. I am pretty sure it was keto pancakes. I even dare to think that keto or some kind of low-carb pancakes was the sweet “first-time” for most of us. Naturally, it is a treat that the majority of us used to enjoy relatively frequently in our high-carb times.
Besides, pancakes are quick and simple to prepare (unless you gotta bake for the whole extended family coming to visit). That is the fact that stays unchanged even with a grain-free, gluten-free, and sugar-free lifestyle. So, is this yet another keto pancake recipe (because every keto recipe blog needs one)? In my opinion, no.
Greek yogurt pancakes
Why Greek yogurt? Well, if you are not on an absolutely zero-carb diet and don’t mind some dairy, either, you must admit that Greek yogurt is one of the most enjoyable snacks out there. Moreover, it is supposed to be full of the good little guys that help the gut remain healthy. Other than that, it is a soft and fluffy alternative to cream cheese. While I don’t mind the cheese, I do find it can mess with me if I eat too much of it. Besides, I’ve seen people complaining they hated cream cheese pancakes and wanted an alternative. Hopefully, this recipe comes in handy for some of them.
Soft and fluffy
These pancakes do not turn out firm enough for you to be able to flip them in the air, but that is exactly what makes them so incredibly soft, fragile, meltable inside your mouth, etc. At this point, for some reason, I can’t help but hear Debra Morgan from the Dexter series using the f-word like a hundred times to compliment on the softness of the pancakes.
What I like to do is use the remainder of the Greek yogurt to top the pancakes with. Or some keto Nutella. On top of that, blueberries are almost a must. It will be even more fun to throw some blueberries on a pancake while it is being baked! Be careful, though; the macronutrients below only take the pancake ingredients alone into the calculation (plus butter for frying).
Before I let you enjoy this quick and simple (but not just “another-one-out-there”) recipe, I’d like to point out that using full-fat Greek yogurt is important. Xanthan gum, on the other hand, can be an optional ingredient, but I do recommend using it. That way you higher the chances for the fluffy pancakes to gain just the right amount of firmness.
You are welcome to try out our egg fast keto pancakes and au gratin keto pancakes as well!
Ingredients
- 1/2 tbsp. butter for frying
- 2 large eggs
- 2 oz. greek yogurt full fat
- 1 tbsp. coconut flour
- 1 tbsp. erythritol or to taste
- 1/2 tsp. baking powder
- 1/16 tsp. xanthan gum
- 1/4 tsp. vanilla extract
- 1 pinch salt
Instructions
- In a medium bowl, mix the eggs until pale and fluffy. Add in all the dry ingredients and mix well again.
- Add the greek yogurt and, using a hand whisk, mix until combined. Get your ladle ready.
- Place 1/4 of the butter on a pan. On medium heat, heat up the pan. Ladle one-quarter of the pancake batter and bake for 3 to 4 minutes. I usually cover the pan to keep the moist in. When the pancake is firm enough, flip it and bake for another minute.
- Repeat three more times. Optionally, add blueberries to a pancake while it is being baked. Top the pancakes with more greek yogurt and blueberries or keto Nutella. Enjoy!
Nutrition
was told by Pinterst that you don’t allow us to pin???
This is some weird news, we’ll check what’s going on.
These are really good. Thanks for sharing!