Maria’s keto pancakes

Pancakes for dinner? Why not... Ready in minutes and super satisfying, these keto delights work for any meal. So fire up a warm skillet and get cooking!
Pancakes for dinner? Why not... Ready in minutes and super satisfying, these keto delights work for any meal. So fire up a warm skillet and get cooking!

Ingredients

1 servingservings
USMetric
  • 23 oz. 20 g pork rinds
  • 2 2 eggeggs
  • 2 tablespoons 2 tablespoons unsweetened cashew milk
  • 1 teaspoon 1 teaspoon maple extract
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 2 tablespoons 2 tablespoons coconut oil, for frying

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Place the pork rinds in a blender and pulse until ground into a fine powder. Add the rest of the ingredients and combine until smooth.
  2. Heat a skillet to medium heat; once hot, add a tablespoon of coconut oil.
  3. Pour ¼ cup batter into the skillet. Fry until golden brown and set, about 2 minutes. Flip and continue to cook until cooked all the way through.
  4. Remove from skillet and repeat with remaining batter. Add more coconut oil as needed.

Tip!

Add browned butter or a dollop of sour cream for a finishing touch. And a few fresh raspberries add festive color and a tart but sweet finish. Enjoy!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

More recipes from Maria Emmerich

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4 Comments

  1. Niklas
    Besides "dairy free", can the cashew milk be replaced with full fat cream and keep the pancakes just as tasty?
  2. Dhananjay
    yes. i've made a version of these with cream and they were good.
  3. Dhananjay
    btw, pork rinds in a blender do not work. Use a mortal and pestle instead.
  4. Faye
    Can you use almond milk for the pancakes?

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