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Breakfast: Keto Recipe: Fluffy Buttermilk Pancakes
This recipe includes superfoods such as:
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Get it now →Ingredients
Ketogenic
Paleo
Low Carb
Vegetarian
Gluten Free
2 Eggs, separated (make sure none of the yolk gets into the white!)
1/2 Cup liquid egg whites or egg substitute (or go old school with 4 fresh egg whites)
1/2 Cup buttermilk
1 Tsp vanilla extract
1 Tbsp unflavored or vanilla protein powder
1/4 Cup coconut flour (use a finely-milled brand such as Bob’s Red Mill)
1 Tsp baking powder
Dash of cinnamon (optional)
1 packet of Splenda or Stevia
Butter or oil for ultimate non-stick action
Pecans or Walnuts
Palmer’s Sugar Free Fruit Preserves
Da Vinci Sugar Free Maple Syrup
Da Vinci Sugar Free Caramel Syrup
Instructions
1.Beat the egg whites (from the whole egg) with a pinch of salt until they have soft peaks. For the lazy (me), use a hand mixer with whisk attachment.
2.Mix the buttermilk, egg yolks, liquid egg whites, and vanilla extract in a bowl (make sure it is mixed well).
3.In a separate bowl, whisk the coconut flour, protein powder, baking powder, and cinnamon. 4.Add the dry ingredients to the wet and mix until combined!
Fold the whipped egg whites into the batter; make sure not to deflate the whites!
5.Preheat a nonstick skillet over medium-low heat.
6.For each pancake, lightly grease the pan with butter.
7.Pour 1/4 cup of batter into the skillet, moving slightly to distribute batter.
8.Cook until bubbles are visible on top, then flip the pancake over and cook until the other side is golden brown.
9.Nom nom
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Get it now →Nutrition Facts
Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 554 kcal | ||
| Fat 20.5 g | ||
| Carbohydrate 40 g | ||
| Protein 49 g | ||
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