where carb addicts come to keto with mama

Fluffy Keto Chocolate Chip Pancakes

Growing up, I don’t remember my mom being in the kitchen much. If I remember correctly, my dad turned out most of the family meals when I was a kid. It wasn’t because my mom didn’t know her way around the kitchen, because she did. It was really just more of my dad’s thing.

Though my mom wasn’t known for her cooking, to us, she made meals that, as adults, my brothers and I still love! If she was in the kitchen during lunch time, she’d turn out THE BEST buttery grilled cheese ever. I think my younger brother lived on those until he turned 18. Shoot, I’d probably still be living on those if my mom lived closer (and I wasn’t keto). If it were breakfast or dinner time, we could usually talk her into making us one thing…. PANCAKES!

My mom’s pancakes weren’t just any pancake, no. These pancakes were thick and fluffy with the most delicious, buttery rim around the edges. And they were topped with yummy chocolate chips and butter-flavored hot syrup. Ugh, I still remember standing next to her, picking out the cakes with the most crisp edge. I always had to have them hot off the griddle so they were still crispy and delicious. The chocolate chips and hot syrup would make them the perfect beginning (or end) to the day.


Unfortunately, because of my love of these pancakes, I’ve spent my entire life comparing everyone’s pancakes to hers. Restaurants make them too perfect and lack butter. Other friends and family don’t use chocolate chips or would always have the wrong syrup. Maple syrup?! Gross! I have even tried to replicate her ability in my own kitchen without success. They’re never as good. Never. And now that we are thousands of miles away from each other, and are both keto, those same pancakes that I knew and loved are no longer an option in my life. Sad face.

So of course, now that I’m keto, pancakes MUST be thick and fluffy with the buttery edge because A) that’s what I love and B) butter is approved! While I can’t say that this recipe comes close to what my mom can do, it is better than most of the thin, crepe-like keto pancakes I’ve made in the recent months.


The recipe

The cool part about this recipe is that it can all be made in the blender. AND, you don’t need room temp cream cheese. So literally no pre planning is necessary. So when the kids are begging for pancakes, you can pull out the ingredients and whip them up in a jiff.

It is important that you make sure to use keto syrup and chocolate chips when making these. I’m sure this really doesn’t need to be said but just in case you’re wondering, you could overdo it in the carb/sugar department if you even THINK about using your old non-keto stuff on these cakes. So, be like me and buy your Lilly’s chocolate chips from here and your Nature’s Hallow Syrup from here.

Enjoy, friends!

Print Recipe
Fluffy Keto Chocolate Chip Pancakes
These low carb pancakes are thick with a crispy, buttery edge. They're perfect for the kids or for the kid inside you!
Course Main Dish
Prep Time 3 minutes
Cook Time 2-5 minutes
Servings
pancakes
Ingredients
Course Main Dish
Prep Time 3 minutes
Cook Time 2-5 minutes
Servings
pancakes
Ingredients
Instructions
  1. Blend all of the ingredients, except almond milk, together in your blender until creamy
  2. Let mix sit for 5 minutes
  3. Blend again for 10 seconds
  4. Depending on consistency, add almond milk and blend again
  5. Heat non stick skillet on medium heat. Using 1/3 measuring cup, pour batter into pan. Leave enough room around each pancake for pads of butter and for flipping
  6. Add a tbsp of butter around the edge of the pancakes and let melt, tilting pan to help butter coat sides of each pancake
  7. When pancakes start to bubble in the middle and have crispy edges, flip. Add more butter and repeat
  8. Cook until golden brown. Serve with Lilly's chocolate and your favorite keto syrup
Recipe Notes
  • To make these keto pancakes with the same buttery rim like my mama would do, pour the batter into the medium-hot, non stick pan. Once they've been in the pan for about 15-30 seconds, add a pad of butter around the edges. This makes them super crispy and buttery, just like my wonderful mom would make. Now, don't expect to have ones as good as her because, lets face it, hers will always be better. Isn't that how it works? At least that's how it has been for me. And I'm ok with that. Because everything is better when mom makes it 🙂

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