A 5-ingredient, low-carbohydrate, keto pancake recipe that’s flour-free, gluten-free, grain-free, sugar-free, nut-free and dairy-free. No coconut flour, either! Enjoy stacked up on a cute plate and slathered with your favorite healthy pancake toppings.
Kevin and I met 6 years ago, October 24. Our relationship developed week over week and year over year, surrounded by pancakes. True story. When we first started “courting” Kevin brought the oranges, I made the pancakes, and we drank fresh juice, drizzle syrup on our pancakes and got to know each more and more.
Kevin and I go with pancakes like cookies go with chocolate chips. It’s just not the same without ‘em.
The cool part is that; all the while eating pancakes, my eating style has transitioned from vegan to gluten-free, to grain-free, to paleo, to keto in the last 6 years. With each transition, I created a new pancake recipe that we could enjoy together.
There were oil-free pancakes, protein pancakes, sugar-free pancakes, even dairy-free pancakes as big as your face.
6 year anniversary, new pancake recipe. I love this keto pancake recipe so much, that I added it to my nutritional ketosis beginner's guide, The Keto Beginning.
These low-carb, keto pancakes are all of the above, and then some. NO gluten, grains, sugar, dairy, nuts or flours. You’re probably wondering, “What the heck IS in these low-carb, keto pancakes, then?”
Pork rinds (aka chicharrones). Yes. And before you get all like Kevin did and doubt my sanity, hear me out: they’re delicious. I’m flatout guaranteeing that you will love these low-carb, keto, protein-packed pancakes. Kevin did. I did (and still do, I’ve been making these keto pancakes for myself more than once a week.)
Pork rinds are fried and salted pork skins. They’re keto, high in fat and protein, and are a delicious flour-free alternative for keto-friendly, low-carb baking. Pork rinds also make a great keto snack when you’re on the go; airports, road trips, and need a high-fat, keto snack.
I don’t eat store-bought pork rinds all too often because I’m not sure of the quality of the fat they’re fried in. I do enjoy Baken-ets by Frito Lay for keto recipes because they’re not as sodium-rich as the other flavors. For snacking, Old Dutch Bac’N Puffs are good.
You can also make your own pork rinds. All Day I Dream Of Food has a fabulous recipe for homemade pork rinds that you should check out.
Wow, I’m talking pork rinds on the blog right now. I remember seeing pork rinds on the shelf of our local grocery store and swearing I would never eat the things. Funny how life changes. Gotta roll with it… aaaaand make keto pancakes.
For real, please try these. I swear I’m not losing it. These are CRAZY good. This keto recipe is taken directly from my new book, The Keto Beginning.
These keto pancakes are part of the meal plan in week 4, page 111 for those with a copy of the book.
- If you have a spice grinder, use it to grind the pork rinds. If you do not, add the rinds to a ziploc bag and crush with a can or rolling pin until it’s a fine powder. Pork rinds are pretty oily, so the flour will be wetter than “flour”. Set aside.
- Whisk eggs, coconut milk and stevia in a medium-sized bowl. Add in pork rind flour and ground cinnamon.
- Whisk to combine, until smooth. Set aside to thicken.
- Place a nonstick frying pan on the stove, set to medium-low heat. Add half the coconut oil and melt. Once melted, drop half of the batter into the pan, spreading it with the back of a spoon to shape.
- Cook 1-2 minutes per side, fry until browned.
- Transfer to a clean plate, add coconut oil to the pan, melt, and cook remaining batter. Top with nut butter and enjoy!
- Makes 2 pancakes, 1 serving.
View Nutrition Information (once on page, scroll down)