It’s probably not news to you that I love pancakes – as a self-professed pancake monster, I could eat them at any time of day! These grain-free keto pancakes are amazing, and come together easily with just a few yummy ingredients. Of course, Vienna's always up for pancakes, too!
I created these for my latest Cityline segment, in which I give my take, as a holistic nutritionist, on the ketogenic diet. You can watch the show HERE!
Given that there’s no flour, these pancakes are fluffy and bursting with flavour!
Since they’re lightly sweetened with applesauce, and include cinnamon, nutmeg and vanilla, you could eat them without toppings (especially if you’re following a strict keto diet).
That said, the pancakes are delicious topped with fresh berries, melted coconut butter and an additional sprinkling of cinnamon.
Since these are quick and easy to whip up, you could easily make these pancakes before you go to work in the morning. Especially if you decide to bake them in the oven – you can sneak away for a quick shower while they bake, and then, voila, breakfast is served!
Breakfast & Brunch
Grain-free Keto Almond Butter Pancakes
Print
Ingredients
- 1/2 cup almond butter
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F degrees (180C). Grease a baking sheet with coconut oil or line with parchment paper.
- In a small bowl, whisk eggs. In another bowl, combine almond butter and applesauce. Add the eggs, spices and vanilla.
- Pour batter to desired size on to baking sheet. I used a 1/4 cup measuring cup.
- Bake for 10 minutes until firm. Enjoy immediately!
- For the toppings, I added melted coconut butter, wild blueberries, strawberries and sprinkled cinnamon.
Notes
Makes 10 small pancakes. I find 3 quite filling for a serving.
If you're following a specific keto diet, the toppings I used probably make it around 5-8 net carbs per serving would be my best guess.
This recipe is adapted from Detoxinista's recipe.
I can't wait to hear what you think of these amazing pancakes! Enjoy!
Joy xo
I made these egg free with psyllium husk and gelatin. Didn't have applesauce so used pumpkin and monkfruit. The consistency obviously was different so I added a litttle almond milk and had to flatten them on the pan with a wet spatula. Great and easy!
ReplyGlad you enjoyed them Mary!
I made half a recipe using whole almond butter and homemade applesauce. Not sure what it was, but they ran together and took a long time to firm up, never puffing as in your photo. They tasted good with our homemade apple syrup, but didn't look so great. Not sure what went wrong. Any ideas?
ReplyHi Janet, sorry it didn't turn out exactly as per my photo. I find that baked goods can vary slightly based on your oven and ingredients. I'm really not sure why yours didn't get puffy. Maybe try again with the full recipe? I'm happy to hear it tasted good though!
These are not keto with apple sauce.
ReplyThen you can omit it if you're doing lower net carbs than this recipe. Enjoy!
I made these tonight and they turned out delicious. Not fluffy, but they stayed together well and really tasty.
ReplyGlad to hear it these are really fulfilling and yummy!