Mac Nut Keto Pancakes

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Mac Nut Keto Pancakes

Yield: 8 Pancakes //  Serving size: 1 Pancake  //  Prep time: 15 min // Cook time: 5 min
Calories: 154
Fat: 14g
Carbs: 4g
Protein: 4g
Sugar: 0g

When people raise their opposition to the ketogenic diet, it’s generally due to the thought of giving up their beloved bread and baked goods. In the past, my rebuttal went something like this…

Here’s the thing, the ketogenic diet involves retraining of the body’s fueling system. And I’m telling you, once you reprogram your body to feast on fat stores, you no longer crave carbs like you used to.

This didn’t go over so well.

Come to find out, people don’t really give a damn about the body’s fueling system. All they care about is having a stack of pancakes when they damn well please.

So here it is, a low-carb pancake recipe that doesn’t suck.

We can all give a BIG thanks to Mark Sisson and Brad Kearns for creating these delicious keto-friendly cakes. I’ve altered the recipe slightly, you can find the original recipe within their New York Times Bestseller, The Keto Reset Diet.

Ingredients

  • 3 large eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3/4 cup heavy whipping cream
  • 1/4 cup full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1/4 tsp Himalayan sea salt
  • 1/2 tsp baking powder
  • 1/4 cup macadamia nuts, chopped or ground
  • Dash cinnamon
  • Coconut oil to grease
  • Keto-friendly sweetener to taste*

*I’ve chosen 2 Tbsp Swerve 

Instructions

  1. In a medium bowl, whisk together 1/4 cup cream, eggs, butter, coconut cream and vanilla.
  2. In a small bowl, stir together the flour, salt, baking powder, cinnamon and sweetener with a fork, breaking up clumps.
  3. Stir the dry ingredients into the wet. Add macadamia nuts to the batter and stir. Batter will be thicker than traditional pancakes.
  4. Heat a large skillet or griddle over medium heat. When warm, grease lightly with coconut oil or butter. Drop big spoonfuls of batter onto skillet and spread around with a spoon.
  5. Allow to cook slowly, several minutes per side (until bubbles form), then flip.
  6. Serve hot with homemade whipped cream or keto-friendly syrup.

These pancakes are dense. If you’d prefer crepe-like pancakes (such as the ones in the photo), just add a bit of water to the batter before pouring into the skillet. 

Homemade whip cream

Instructions

  1. Pour remaining 1/2 cup heavy whipping cream into high speed blender.
  2. Add 2 teaspoons keto sweetener.
  3. Blend on high until thick (60 seconds or so).

Let me know what you think in the comments below. 😘


Whether you’re well-versed or brand spankin’ new to keto life and looking for some help, you should check out Katie’s coaching program. Coach Katie lives keto all day, errryday. She keeps up to date on the latest science, so you don’t have to. But more importantly, she addresses your specific goals to help you achieve ultimate success on your keto journey. And it’s always better to have someone in your corner, guiding you along. So if you’re ready for total life transformation and ultimate keto success, schedule your FREE initial keto consultation today!


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