This Low Carb Pancake Recipe By King Arthur is light, fluffy, and subtly sweet,.
When it comes to the toppings, anything goes. Try it with whipped cream and sugar-free jam.
1 1/2 cups (176g) King Arthur Keto Wheat Flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons (24g) King Arthur Baking Sugar Alternative*
2 large eggs
1 1/4 cups (283g) milk
3 tablespoons (43g) vegetable oil
*See "tips" below
In a separate bowl or large measuring cup, whisk together the eggs, milk, and oil.
Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; there shouldn’t be many lumps.
Allow the batter to rest, uncovered, for 10 minutes.
While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
Scoop the batter, 1/4 cup at a time, onto the hot surface, spreading it outward with a spoon (or your scoop) until the pancakes are about 4” in diameter.
Cook the pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 3 minutes. Flip and cook until the bottoms are brown, 1 to 3 minutes longer.
Serve pancakes hot with the toppings of your choice. We like topping it with whipped cream and keto friendly sugar free jam, however you might also like keto friendly Maple Syrup!
Special Note: Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.