The BEST Keto Dairy-Free Pancakes - Dairy-Free

 

 

These are by far the BEST Keto Dairy-Free Pancakes and I would even say they are the BEST pancakes I have ever tasted. Light and fluffy with tons of moisture, these healthy Dairy-Free Pancakes are sure to be your family's new favourite pancake recipe.

Breakfast is totally my "thing" and more often than not, I eat breakfast for dinner!

Let me explain.

Mornings can be pretty hectic so I have a tendency to eat dinner leftovers for breakfast. Then, when I get home from a long day of work, there is nothing more satisfying or easier than making breakfast.

Weird? Yes...but if you think about it, it totally makes sense!

So whether you eat these for breakfast or dinner, you will not be disappointed with the light and fluffy nature of these pancakes!

 

Who invented pancakes?

I think we would all agree that pancakes have been eaten for centuries

Due to the fact that most pancake recipes are packed full of eggs, milk and butter, it makes complete sense that they were extremely popular right before Lent (Fat Tuesday or Shrove Tuesday).

People would fill up on pancakes before Lent, so as to use up ingredients that would otherwise spoil if not eaten.

It’s the one final sugar/fat-laden-blow-out meal before Lent (which consists of 40 days of fasting)

 

 

Why did I create a keto dairy-free pancake recipe?

Is it just me or have you noticed how much more of our population has a sensitivity when it comes to dairy?

According to WebMD, approximately 65% of the human population has a reduced ability to digest lactose after infancy.

Can you believe that?!!!

Although I am not lactose intolerant, I feel for the 65% of the population that has to be dairy-free.

And so, to the Dairy-Free people of the world, I have your backs!:-)

 

 

 

What ingredients do you need to make these Keto Dairy-Free Pancakes?

• Almond Flour
• Coconut Flour
• Vanilla Pea Protein powder (or other protein powder)
• Baking Powder
• Salt 
• Sweetener
• Coconut Milk - from a can
• Eggs 
• Vanilla Extract
• Xanthan Gum
• Coconut Extract (Optional)
• Chocolate Chips (Optional)

 

 

How to make these Keto Dairy-Free Pancakes:

• Mix almond flour, coconut flour, pea protein powder, baking powder, salt, and sweetener in a large bowl
• In another bowl, whisk together the coconut milk, eggs and vanilla.
• Add the milk mixture to the flour mixture, and stir until the batter is JUST combined
• Add the chocolate chips and coconut extract (if using) and gently fold to combine.
• Heat a large non-stick griddle or skillet over medium heat, and grease lightly with butter.
• Pour ¼ cup batter into circles.
• Flip once bubbles appear and sides are lightly golden brown.
• Serve with dairy-free butter and sugar-free maple syrup

 

 

Tips and Tricks, Substitutions:

• You can replace the flour with any type of gluten-free or paleo flour
• Make sure you use Baking Powder and NOT Baking Soda as this what makes the pancakes rise and become fluffy!
• Feel free to adjust the amount of sweetener or use any sugar substitute
• Make sure that you use full-fat coconut milk from a can
• Make sure you beat the eggs properly
• Make sure that you melt the coconut oil and add it to the wet ingredients
• Instead of Vanilla Extract, you could use almond extract if you prefer, but I love vanilla in pancakes!
• Feel free to use any type of Chocolate Chips if you are not concerned with dairy– you can also add as many as you’d like (I think ½ cup is perfect!)
• Don’t over-mix your batter - Over-mixing makes tough and rubbery pancakes, due to the gluten in the flour to over-develop. You want to mix the ingredients until the dry ingredients are just mixed into the wet, but some small lumps will remain
• If you don't have any Xanthan Gum, you can omit it but the pancakes will be more difficult to flip
• If you don't have any pea protein, you can use any type of protein powder that you have on hand
• If you don't have any protein powder, replace the protein powder with more almond flour (your pancakes may not be quite as light and airy)

 

 

How do you know when to flip a pancake?

• Wait until bubbles form on top of the pancake, and then pop - the edges should be fairly set
• Carefully slide a spatula under the pancake and check.
• Slide it all the way under and carefully flip, keeping the pancake close to the griddle so it doesn’t slap down and batter spreads.

 

How come the first pancake never turns out perfectly?

You should think of the first pancake as a test of the griddle heat and the pancake mix itself.

More often than not the first pancake fails because of an incorrect heat level on the griddle.

So, make a small one, and see how it does – and adjust as necessary.

 

 

What can you do if you have leftover pancake batter?

If you have any leftover batter, you can refrigerate it for about 24 hours,

Or, if you have extra batter, you can simply pour it into mini muffin pan tins and bake it for 15 minutes at 350 degrees F or regular size muffin pan and bake them for 20 minutes.

 

 

Can you make this Keto Dairy-Free Pancake batter ahead of time?

Technically speaking, yes.

However, the pancakes will not be as fluffy when they are cooked as the baking powder will some of its potency the longer the batter is left.

 

 

Can you make these pancakes and then freeze them?

You absolutely can make these and store them in the freezer. Just make sure to separate each pancake with a piece of wax paper or parchment paper.

When you are ready to eat them, simply place them in the microwave for 10-15 seconds or in the toaster oven.

 

If you like these Keto Dairy-Free Pancakes, you may also enjoy:

 

Easy Keto Nutella Doughnuts - Gluten-Free

 

 

Easy Gluten-Free Apple Cider Doughnut Bread

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