Multiflavored Keto Pancakes.
Traditional Recipe and Bimby
Great light and energetic breakfast, a treat for the whole family, whether on a diet or not.
Suitable for those following a low carb, ketogenic, and hypoglycemic diet.
I will also provide directions to make them plain, chocolate, or coffee flavored.
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8 pancakes
- Cooking methods: Slow fire
- Cuisine: English
- Seasonality: All seasons
- Energy 171.51 (Kcal)
- Carbohydrates 2.04 (g) of which sugars 0.16 (g)
- Proteins 6.53 (g)
- Fat 15.33 (g) of which saturated 3.31 (g)of which unsaturated 0.33 (g)
- Fibers 2.76 (g)
- Sodium 61.77 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Multiflavored Keto Pancakes
- 8 oz egg whites
- 1 1/3 cups almond flour
- 1 packet vanillin
- 1 tsp baking powder
- 1 tsp erythritol
- to taste coconut oil
- 8 oz egg whites
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1 packet vanillin
- 1 tsp baking powder
- 1 tsp erythritol
- 1 pinch ground cinnamon
- to taste coconut oil
- 8 oz egg whites
- 1 cup almond flour
- 1/3 cup instant coffee
- 1 packet vanillin
- 1 tsp baking powder for desserts
- 1 tsp erythritol
- 1 pinch ground cinnamon
- to taste coconut oil
Multiflavored Keto Pancakes
Tools
- 1 Electric Whisk
- 1 Pan small
- 1 Bowl
- 1 Plate
- Plastic Wraps
Steps
The procedure is the same for all three preparations:
Traditional Preparation
Whip the egg whites until stiff with the whisk, once whipped,
gradually add the powders, one tablespoon at a time, avoiding lumps.
Take a small pan and brush it with a little oil, preferably coconut oil,
Once the pan is hot, pour in the mixture in the right amount to cover the bottom, or decide the size to your choice.
Cook the pancakes for 2 minutes on each side and finish cooking all the batter.
Now you just have to decide with what to fill them. The Multiflavored Keto Pancakes are ready
Mount the butterfly, pour the egg whites into the bowl, close with the measuring cap, and whip for 4 min. speed 4, check through the hole that they are stiff.
Once whipped, lower the speed to 2 and with the Bimby in motion add the powders through the lid hole, gradually one spoon at a time avoiding lumps.
Mix until the batter is smooth and homogeneous.
Brush a small pan with a little oil, preferably coconut oil,
Once the pan is hot, pour in the mixture in the right amount to cover the bottom
Cook the pancakes for 2 minutes on each side and finish cooking all the batter.
With the help of our friend Bimby we made the Multiflavored Keto Pancakes, now you just have to decide with what to fill them.
Storage
Multiflavored Keto Pancakes. These pancakes will be the right solution, even for quick breakfasts, because you can prepare them once a week and keep them in the fridge in a closed container, just heat them in the microwave for 20 seconds and they will be fresh and especially soft again.
