Keto Scrambled Pancakes Recipe
This mouthwatering keto scrambled egg and pancake mash-up is an incredibly delectable masterpiece crafted by our own highly skilled head of recipes, Jill Wallentin. Instead of wasting precious time flipping pancakes individually, you can effortlessly cook the batter all at once! It’s incredibly easy to prepare, making breakfast (or breakfast for dinner) an incredibly convenient and speedy treat. Don’t miss out on this opportunity to indulge in this delicious meal. Trust us, you won’t regret it!
- Total Time15 min
- Per serving496 cal
Ingredients for Keto Scrambled Pancakes
- 3 large eggs
- 1⁄3 cup unsweetened almond milk
- 4 tbsp almond flour
- 1 tsp ground psyllium husk powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp butter, for frying or coconut oil
How to prepare Keto Scrambled Pancakes
Add the eggs, almond milk, almond flour, psyllium husk powder, baking powder, and salt to a bowl and whisk until smooth. Let the batter rest for a couple of minutes to set.
Heat a large frying pan over medium-high heat. Add the butter when hot.
Pour the batter into the pan. Using a rubber spatula, stir from the edges of the pan towards the middle, until the batter is scrambled and cooked.
Serve with your favorite toppings or sides.
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