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Keto Pistachio Pancakes

Keto Pistachio Pancakes 

Fluffy, nutty, and irresistibly creamy, these Keto Pistachio Pancakes bring the joy of traditional pancakes into your low-carb lifestyle. A wholesome breakfast that’s both delicious and keto-approved!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 Persons
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 tbsp crushed pistachios (unsalted)
  • 2 large eggs
  • 2 tbsp erythritol or monk fruit sweetener
  • ½ tsp baking powder
  • ¼ cup unsweetened almond milk
  • 1 tbsp melted butter or coconut oil
  • ½ tsp vanilla extract
  • A pinch of salt

Equipment

  • 1 Mixing bowls
  • 1 Whisk or electric hand mixer
  • 1 Non-stick pan or griddle
  • 1 Measuring cups and spoons
  • 1 Spatula

Method
 

  1. 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.
  2. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla and sweetener until the batter is smooth.
  3. Combine Batter: Gradually mix the wet ingredients with the dry, whisk until smooth batter forms. Rest for 5 minutes and cook for fluffier pancakes.
  4. 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.
  5. 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.