Keto Granola Pancakes Recipe
There’s no better way to start a weekend or weekday morning than with a tall stack of hot pancakes fresh off the griddle. Stir in NuTrail granola for a crunchy, sweet, and fruity take on classic flapjacks, and you just might have your new favorite brunch recipe!
These keto granola pancakes are made with almond flour for a deeply satisfying, nutty flavor. Plus, the nut flour ensures that this breakfast recipe is guaranteed to fill you up and keep you satisfied for hours. It’s the perfect way to break your fast if you’re following Intermittent Fasting as part of the keto diet, as it’s packed with healthy fats and zero carbs.
How to Make Keto Pancakes with Granola
The easiest way to make this fluffy and thick pancake batter is in a high-speed blender. This ensures that your batter is smooth and clump-free. And unlike regular pancake batter made with flour, you don’t have to worry about overmixing the batter. There’s no gluten in almond flour, so the pancakes won’t get tough!
That being said, if you do make your pancake batter in the blender, be sure not to blend too much after adding the NuTrail granola. One of the best parts about these pancakes is the crunchy, nutty texture you get from our grain-free granola. So just pulse it a few times to mix, but not break down the chunks too much.
Of course, you can still make this recipe without a blender. A large mixing bowl and a whisk will do the trick just as well. Be sure to whisk the wet ingredients very well before adding the flour and other dry ingredients.
Ingredients for Low-Carb Pancakes
How do you make keto pancakes? You only need a few simple ingredients that you probably already have on hand, especially if you do a lot of keto baking.
Here’s what you need to make granola pancakes:
- Eggs, to bind the pancake batter together
- Cream cheese, which adds a bit of tang and creaminess to the recipe.
- Unsweetened cashew or almond milk to make the batter perfectly pourable. If you like really thick pancakes, you can use less milk.
- Vanilla extract for a hint of warming vanilla flavor.
- Superfine almond flour, which is easy to find at many well-stocked grocery stores. Choose superfine to avoid a grainy texture in your flapjacks.
- Baking powder, to lighten and leaven your pancakes for their signature fluffy thickness.
- Monk fruit or another powdered sweetener. Choose your favorite keto-approved powdered sweetener.
- NuTrail Nut Granola. We love the Vanilla Strawberry flavor, but any of our nutty grain-free granolas are great in pancakes.
You can even fold in more fun and flavorful mix-ins, like:
- Fresh berries or bananas
- Cinnamon or other spices
- Grated carrots, zucchini, or other low-carb veggies
When it comes to serving up a stack of keto granola pancakes, the toppings are totally up to you! Here are some of our favorite ways to dress up a plate of piping hot flapjacks:
- A sprinkle of our nutty granola, for more crunch and flavor
- A drizzle of sugar-free maple syrup
- Coconut cream
- Fresh fruit, especially berries, bananas, and diced stone fruit
- A pat of melty butter
In our book, this low carb Granola Pancake recipe is an ideal way to start (or end!) your day on the keto diet. It’s just sweet enough, light, fluffy, filling, and perfectly crunchy, thanks to NuTrail Nut Granola. What are you waiting for? It’s time to dig in!
Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
2 tablespoons cream cheese
⅔ cup unsweetened cashew or almond milk
1 teaspoon vanilla extract
1¼ + 2 tablespoons cups superfine almond flour
1 teaspoon baking powder
2 tablespoons monk fruit or other powdered sweetener
¼ teaspoon salt
½ cup NuTrail granola, plus more for serving
Toppings: fresh fruit, sugar-free syrup, whipped cream, butter
- In a blender, combine the eggs, cream cheese, milk, and vanilla until smooth.
- Add the almond flour, baking powder, sweetener, and salt and pulse to combine again. Add the granola and pulse for a couple of seconds, just to combine (you don’t want to break down the granola too much in the blender).
- Let the batter rest for 5 minutes while you heat a large cast-iron or nonstick skillet over medium-low heat. Spray the skillet with canola oil.
- Use a ladle to portion out 3–4 inch pancakes. Cook until you see bubbles on the surface, then flip and cook until the other side is golden, about 3 minutes per side.
- Repeat with the remaining batter. Serve with toppings of your choice.
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