Geoff
Don’t make these fellas too big or they will be difficult to flip. Now, you can have your kid-approved fave and share it with your family for breakfast.
Ingredients
For the jam
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1 cup berries (we used a combination of raspberries and black currants, but you can use any berry)
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1/2 cup water
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1/4 cup sweetener, to taste
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1/8 tsp salt
For the pancakes
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1 cup almond flour
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1/4 cup keto confectioners’ sweetener, to taste
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup 35% whipping cream
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2 eggs
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1/4 cup natural peanut butter
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1 tsp vanilla extract
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Oil for frying
Directions
1. Add all jam ingredients to a saucepan over medium-low heat and simmer/reduce until the berries have stewed and the jam reaches your desired consistency. It should resemble a thick, warm jam. Add extra water if needed.
2. In a medium mixing bowl, combine all dry ingredients. We whisk them through and then use the bottom of a measuring cup to flatten/squish any lumps of flour, etc.
3. Add wet ingredients to the dry mix and whisk to fully combine. We also used a spatula here (more squishing) to ensure no big pieces of stubborn PB resisted being stirred into the batter.
4. When fully combined, turn your stove burner to medium-high. When the pan has heated up, add your oil and allow it to get hot.
5. Spoon your batter into the pan and then turn your stove temperature back to medium-low. The initial heat allows your pancake to seal over, then turn down the heat so they don’t burn while cooking through.
6. Cook for 2–3 minutes, then flip and repeat.
7. Plate your PB pancakes and pour the jam over the top! Enjoy!
Recipe Notes
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Don’t make these too big. We use a 1/4 cup measure to dole out the batter.
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Double or triple your recipe and save these for a ‘take out’ breakfast. Take them out of the fridge already made 🙂 That is!
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We used smooth PB, but you can use crunchy if that’s your preference.
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Re-oil your pan as needed. Don’t let your pan dry out.
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Pancakes usually bubble when they’re cooked! Look for the telltale bubbles; they’ll tell you when to do that initial flip.
Nutrition & Macro Information
We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
NEVER blindly trust your keto or your macros to an app, a person, a website or a product.
