If you ever feel like eating soufflé for breakfast, give this keto pancake a try! It takes no more than 15 minutes to prepare and makes a light, airy and delicious breakfast treat. I used my own sugar-free berry sauce which I always make in batches and eat with keto pancakes and waffles, full-fat yogurt or chia pudding.
Hands-on15 minutesOverall15 minutes
Nutritional values (per serving, pancake + berry sauce)
Total Carbs 11.6 grams
Fiber 5 grams
Net Carbs 6.6 grams
Protein 22.4 grams
Fat 22.4 grams
of which Saturated 10 grams
Energy 347 kcal
Magnesium 34 mg (9%)
Potassium 355 mg (18%)
Macronutrient ratio: Calories from carbs (8%), protein (28%), fat (64%).
Berry sauce (makes 4 servings, about 1 ¼ cup):
½ cup blackberries, fresh or frozen (75 g/ 2.6 oz)
½ cup wild blueberries, fresh or frozen (75 g/ 2.6 oz)
3 tbsp water
2 tbsp powdered Erythritol or Swerve (20 g / 0.7 oz) or 5-10 drops Stevia extract (I like NuNaturals or SweetLeaf)
¼ tsp vanilla powder or 1 tsp sugar-free vanilla extract (you can make your own)
1 tbsp fresh lemon juice
2 tsp ground chia seeds or 1 tbsp whole chia seeds
Pancake (makes 1 serving, 1 pancake):
3 large eggs, separated
¼ tsp cream of tartar or apple cider vinegar
2 tbsp powdered Erythritol or Swerve (20 g / 0.7 oz) or 5-10 drops Stevia extract (I like NuNaturals)
½ tsp fresh lemon zest
2 tbsp coconut flour (16 g/ 0.5 oz)
1 tsp ghee or coconut oil
Optional: serve with full-fat yogurt, sour cream or creamed coconut milk
Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add water, Erythritol, vanilla powder and lemon juice. Cook over a medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds.
Let it sit for 10-15 minutes to thicken.
Meanwhile, prepare the pancake. Set the oven to broil at 200 C / 400 F. Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Add powdered Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks.
Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.
Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.
Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet). Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place in the oven under the broiler for 3-5 minutes or until lightly browned.
Serve with the berry sauce on top. Reserve the remaining berry sauce for more pancakes – store in an airtight container for up to a week.
Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead).