Keto Gingerbread Blender Pancakes

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Keto Gingerbread Blender Pancakes

The keto pancake flavor of the season! These Gingerbread Pancakes are perfect for a snuggly breakfast or a lazy brunch. Made in a blender they’re easy to make and can be made in larger batches easily.

Topping suggestions include warm butter, Lakanto maple syrup, nut butters, Greek or coconut yoghurt ,berries, or why not try some keto ice cream?

Prep Time 15

Cook Time 5

Servings pancakes

Calories 133kcal

Author Jo Harding

Ingredients

4 large eggs
⅓ cup unsweetened almond milk (or coconut milk)
1 teaspoon vanilla extract
1 cup almond flour (100g)
3.5 tablespoon coconut flour
2 tablespoon golden lankanto (2-3 tbsp, or to taste)
1 teaspoon ground ginger
1 tsp ground cinnamon
⅓ teaspoon ground nutmeg (or freshly grated)
¼ tsp salt
1 teaspoon baking powder gluten-free
coconut oil (or ghee) for frying

Instructions

Add the wet ingredients (eggs, almond milk and vanilla extract) to your blender. Then add the dry (almond flour, coconut flour, low carb sweetener, spices, salt and baking powder) and blitz to combine. Allow the dough to rest for a 2 - 5 minutes to let the coconut batter thicken.
Heat a little coconut oil or ghee in a frying pan. Scoop about 3 tablespoons of batter into hot pan and fry over a medium heat until you start to see bubbles on the edges, approx. 1 minute. Carefully flip using 1 or 2 spatulas and fry for 45 secs - 1min 15 secs, until golden on both sides. I always do a test pancake to get the right cooking times. Continue with remaining batter.
Remove the pancakes from the pan and place on a wire rack to cool. They will firm up as they cool.
Grease the pan each time and repeat with the remaining batter.
Do not overcrowd the pancakes in the pan as it will make it difficult to flip. I recommend 1 - 2pancakes per frying pan.
Serve with low-carb topping of choice.
Storage: Tupperware in the fridge for up to 3 days.

Notes

Net Carbs 3g

Nutrition