Let’s be real: pancakes rule.
The first cardinal rule of breakfast is that pancakes rule. In fact, whenever I go out for breakfast, I only order pancakes (well, this was before my keto days).
Yeah, sure, waffles are great ’cause you get that awesome crunch, but pancakes make the world go round. Endless options!
Blueberry pancakes? You got it.
Chocolate chip pancakes? Damn straight.
Banana-walnut pancakes? How about YAAAS.
The world is your oyster when it comes to the world of pancakes.
So, what does a girl do when she’s trying to stick to her a keto diet and also wants to hit those protein macros? Look no further, my friends. My keto/lowcarb protein pancakes are the bomb.
5 tablespoons low carb vanilla protein powder. I use Isopure Zero
1 tablespoon Swerve or zero carb sweetener of choice
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Dash of cinnamon
2 teaspoon oil
2 large eggs
Pinch of salt
1.5 tablespoons water (optional depending on how thick you want your batter to be!)
Add all ingredients in a bowl and whisk/mix together.
Grease your non-stick skillet on low heat.
Add your batter and wait until you see those classic pancake bubbles start to sprout up.
Flip and once done cooking keep warm in a 200 degree oven while you cook the rest of the batter.
This recipe makes approximately 3 good sized pancakes. Make sure you top it with your favorite sugar free syrup! I use Mrs. Buttersworth!