These Keto Pistachio Pancakes are just the right amount of nutty goodness and low-carb perfection for hardcore ketogenic followers! These are some fluffy, beautiful pancakes that take on the flavor of pistachios and bring a little extra excitement to your regular old keto breakfast. The almond flour and crushed pistachios, with a little vanilla defeat dessert cravings with enough protein healthy fats to satisfy without messing up your blood sugars level. Whether you go for plain and topped with a dollop of whipped cream, drizzled in keto friendly syrup these will fill your mornings with decadence without the side orders of carbs. Plus, they’re even easier to make, cook fast and keep the inside tender with a slightly crispy exterior. These Keto Pistachio Pancakes is a delicious way to stay on track and satisfy your sweet tooth in the morning!
Keto Pistachio Pancakes Recipe
Now that you see how yummy and nutrient packed these Keto Pistachio Pancakes are, let’s dig into the specifics. In this chapter, we’ll talk about what makes them delightfully fluffy and flavourful, the gear you need to get started, how many calories are in each serving and how long the recipe takes from prep to plate. If you’re a keto-cooking pro or just starting out, this recipe is easy and satisfying to make.
Keto Pistachio Pancakes
Ingredients
Equipment
Method
- Mix Dry ingredients: In a bowl, mix almond flour along with baking powder, salt and crushed pistachios. Mix well until all of the dry ingredients are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla and sweetener until the batter is smooth.
- Combine Batter: Gradually mix the wet ingredients with the dry, whisk until smooth batter forms. Rest for 5 minutes and cook for fluffier pancakes.
- Cook Pancakes: Grease and heat a non-stick pan on medium flame and ladle in small rounds of batter. Fry for 2–3 minutes on either side until golden.
- To Serve: Stack the pancakes on a serving plate, top with crushed pistachios and keto maple syrup or melted butter.
Notes
- Letting the batter sit makes for fluffier pancakes.
- Be sure to use very finely ground almond flour, which will give the proper texture.
- Don’t flip too soon, let bubbles appear before you turn them.
- Toss in a little cinnamon for more flavour.
- Leftovers can be stored in the fridge and reheated in a skillet.
Keto Pistachio Pancakes Nutrition
| Nutrient | Amount |
| Calories | 295 kcal |
| Fat | 25g |
| Protein | 10g |
| Total Carbohydrates | 7g |
| Fiber | 3g |
| Net Carbs | 4g |
| Sugar | 1g |
| Cholesterol | 130mg |
| Sodium | 160mg |
Frequently Asked Questions
Ques: Can I use coconut flour instead of almond flour?
Ans: Yes, but use only ¼ cup and increase the liquid slightly.
Ques: Are pistachios keto-friendly?
Ans: Yes, they are low in carbs and high in healthy fats.
Ques: Can I make this batter ahead of time?
Ans: Yes, refrigerate for up to 24 hours before cooking.
Ques: What can I use instead of erythritol?
Ans: You can use stevia or monk fruit sweetener.
Ques: How do I make these pancakes dairy-free?
Ans: Swap butter for coconut oil and use non-dairy milk.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.