Best Fluffy Low-Carb Keto Pancakes (Blender Recipe) (2024)

FAQs

Is baking soda or powder better for fluffy pancakes? ›

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.

Nutrition Facts

As you can see, almond flour is far higher in fat than coconut flour, making it superior for those following a Ketogenic Diet, or a Low Carb High Fat (LCHF) diet. Coconut flour is far higher in carbohydrates than almond flour.

Our Keto Pancake Mix has just 2 net carbs and is sugar-free! It's great for many with dietary restrictions because it is also gluten-free, preservative-free, non-GMO, plant-based, and diabetic-friendly.

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Buttermilk is often used instead of regular milk

Many restaurants use buttermilk instead of dairy or plant-based milk when making pancakes, which changes the interaction of the ingredients before and during cooking — leading to a fluffier, more texturally satisfying, and tastier result.

Almond flour is often considered the keto “all-purpose” flour. Generally, you can use almond flour at a 1:1 ratio with regular flour.

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

Although almond flour is keto-friendly but can you eat it daily on the keto diet? The answer is yes! If you limit your daily flour intake to less than 20g net carbs, then it's beautiful. To make it above 20g net carb, you must eat a loaf of almond flour bread.

What's the healthiest pancake mix? ›

If you're looking for a pancake mix that's made with 100% whole grains and low in added sugar, Bob's Red Mill Organic 7 Grain Pancake Mix (view at Amazon) is a great choice. For higher protein pancakes with a classic buttermilk flavor, we love Krusteaz Buttermilk Protein Pancake Mix (view at Amazon).

Excellent source of naturally occurring calcium. Calcium is necessary for strong bones and decreasing the risk of osteoporosis and bone fracture. Calcium is also important for healthy muscles and nervous system function.

Chaffles Nutrition And Carb Count

But in general, assuming you use real, whole milk cheese like cheddar or mozzarella (as opposed to cream cheese or American cheese), chaffles are entirely carb-free. A typical serving size of two chaffles contains roughly: 300 calories. 0g total carbs.

Here's why. Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

1700s – Before baking soda chefs used fresh snow, which contains ammonia, to help make pancakes light and fluffy. 1800s - Milk and occasionally cream become the preferred liquids for pancake batter: before then, brandy and wine had been just as common.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).