While I would have to say I miss potatoes the most, I get the occasional craving for pancakes. We used to have them every Sunday for breakfast and sometimes for dinner.
I tried three or four different LCHF/Paleo/Keto recipes for pancakes and was NOT happy with any of them. They had to be teensy cause they wouldn’t flip, fell apart, were greasy because of the amount of fat that had to be in the pan to stop them from sticking, the mouth texture was unpleasant, etc. I ended up throwing all those attempts out.
A couple of weeks back I was thinking about pancakes, again, and had an epiphany. What if I BAKED them? They should dry out and not need flipping… and I could come up with my own recipe.
So I sat and wrote out a recipe from scratch, using what I have learned from trial and error, and personal preference.
The first time I didn’t photograph it as it was a test run but they were great! But just a tad on the dry side. This morning I made them again – adding an additional ingredient and a little more of another and they are perfect! Light, fluffy, the texture of “normal” pancakes. I would put money on people not being able to tell they aren’t “normal” pancakes actually.
Here’s my recipe.
LCHF/Gluten Free Baked Pancakes
Preheat oven to 400F
2 ounces of butter
4 ounces of cream cheese
4 large eggs
1 cup almond flour
2 tablespoons of coconut flour
1/4 teaspoon salt
1 1/2 teaspoons of baking powder
2 tablespoons of water
- Mix dry ingredients together in a small bowl.
- In another bowl, using an electric hand mixer, beat the butter and cream cheese until fluffy.
- Add the eggs, one at a time, beating at medium speed until well incorporated.
- While the mixer is running add the dry ingredients a bit at a time until all combined.
- Add the water and beat on high speed for about a minute. If the mix appears to be too stiff add a bit more water – it should look like normal pancake batter at this stage.
- Let the batter rest for about five minutes – at this point it will thicken up a bit which is fine.
- While the batter is resting, cover a large baking sheet with baking parchment.
- Scoop out batter with a spoon/cup, etc. onto the cookie sheet and spread out to your desired size. I made mine (this time) about 6 inches across like regular pancakes!
- Place on the centre rack in a pre-heated 400F oven for 10 minutes.
- Remove from oven and serve with your desired toppings.
This recipe made five pancakes. They did spread a bit when baked and ran into each other, so the edges had to be cut, but that is easily fixed next time! And… first time I used parchment, this time I didn’t… USE THE PARCHMENT PAPER! Or silicone pad, etc.
I drench my pancakes in butter.
I like mine with peanut butter or cheese – I couldn’t finish though. I did eat the left over stack later for lunch, and the remaining two are in the fridge for tomorrow.
These keep in the fridge and you can freeze and reheat in the toaster for a quick breakfast too. Or even use for a sandwich or pizza crust, etc.