These low-carb vanilla protein pancakes can be made in less than half an hour as a filling breakfast for your whole family. Simply top them off with any keto-friendly syrup and some berries to enhance the flavor of these delicious homemade pancakes.
You won’t be able to distinguish the traditional pancakes from these ones. They are as fluffy and sweet as the ones that everyone is used to. And, the best thing about these pancakes is that they don’t contain any sugar.
These protein powder pancakes fit perfectly in the keto diet and are a healthy way to start the day. One serving of the pancakes has just 2.6 grams of carbs, so you can enjoy a serving without worrying that it will mess up your diet. You can even add your favorite low-carb toppings, and it will still be an incredibly low-carb breakfast.
What Are These Pancakes Made Of?
As you might’ve already guessed from the name of this recipe, these keto pancakes are made of protein powder. Therefore, choosing a good protein brand is essential for these pancakes. My personal favorite is the Optimum Nutrition Gold Standard Whey Protein Powder.
If you want to make vanilla pancakes, then you should go with a vanilla whey protein powder. For chocolate pancakes, choose a protein powder with a chocolate flavor.
Other ingredients that are also essential for these low-carb pancakes include almond flour, eggs, baking powder, plant-based milk, and butter or coconut oil. All of these ingredients are healthy, low carb, and easy to find anywhere.
How to Make the Low-Carb Pancakes
It’s quite easy to make these keto vanilla pancakes. First, you should separate the dry ingredients from the wet ones. So, in one bowl, combine the protein powder, baking powder, almond flour, and a pinch of salt.
In another bowl, whisk up the eggs together with the plant-based milk and melted coconut oil or butter. You can use any plant-based milk such as coconut milk, almond milk, or soy milk. When it comes to choosing whether to use the usual butter or coconut oil, just choose what you prefer. These two ingredients are equally interchangeable.
I didn’t add any sweetener since the protein powder I used is already sweet. If you feel like adding more sweetness after you taste your pancake batter, you can add erythritol. After that, all you need to do is mix everything together until you the pancake batter has a smooth texture.
When the batter is ready, place a skillet on medium heat and spray some cooking oil. I like to use a tablespoon to scoop the pancake batter and place it into the skillet. This way, you’ll have equally-sized pancakes. I recommend keeping them small to avoid any difficulties when flipping them. You should cook the pancakes on each side for about one minute.
If you have any difficulties flipping the pancakes, you should cover the skillet with a lid. This will ensure that the pancakes are well cooked and don’t stick to the bottom of the skillet. But thanks to the ingredients that I chose for this recipe, the pancakes shouldn’t stick, and there should be no such issues.
Keto Pancake Topping Options
You can top off the keto pancakes with almost anything. Just make sure that you choose low-carb ingredients. Here are some of my favorite options for the keto vanilla protein pancake toppings:
- Fresh berries, such as strawberries, blueberries, or raspberries.
- Chocolate chips.
- Some butter.
- Sugar-free and low-carb jam. The Sweet Blueberry Jam by Good Good is one of my all-time favorites.
- Maple syrup. But also be careful to choose a sugar-free one.
Storing Tips
From the ingredients listed on the recipe card, you’ll be able to make a decent-sized batch of low-carb vanilla protein pancakes. As such, you might end up with some leftovers.
Leftover pancakes can be kept in the refrigerator for up to 7 days. Whenever you want to serve the pancakes, briefly reheat them in the microwave since they are better served warm.
These low-carb pancakes also freeze well. But since they are so easy to make and take only a short amount of time, there is no need to actually freeze them. Serving them fresh from the pan is always best for the ultimate taste.
Keto Vanilla Protein Pancakes Recipe Card
Keto Vanilla Protein Pancakes
Description
Ingredients
Instructions
-
In a large bowl, mix the dry ingredients—whey protein, almond flour, baking powder, salt, and erythritol.
-
In a separate bowl, whisk the eggs with the milk and melted butter.
-
Pour the egg mixture into the bowl with the dry ingredients and mix until it acquires a smooth texture. It should look similar to the traditional pancake batter.
-
Place a skillet over medium heat and spray with some cooking oil. Use a tablespoon to place the batter on the skillet, then cook the pancakes for about a minute on each side.
-
Serve warm with any low-carb topping.
Servings 2
- Amount Per Serving
- Calories 247kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 6g30%
- Trans Fat 1g
- Cholesterol 143.99mg48%
- Sodium 255mg11%
- Potassium 49mg2%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 24.6g50%
- Vitamin A 413 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not place them in a zippered freezer bag when they are still warm. This will make them freeze in a big clump that is almost impossible to separate.
Another idea you should try - mix in some sugar-free chocolate chips! Chocolate chip pancakes are my favorite ones. I like to buy them from ChocZero.
Even though they will add a few more carbs, you can sprinkle in a few fresh blueberries too.
To give the pancakes a citrus flavor without the carbs, add about ¼ teaspoon of orange extract and top with orange zest.
