Crumbly keto pancakes made with fake flour and only one egg!
One day I only had one egg left in the fridge. “Can I make pancakes with this?” I thought. Not the usual keto pancake I was used to making – they rely a lot on eggs making up the bulk of the keto pancake ingredients. However, I recently discovered this fake flour.
Well, it’s not “fake” flour so much as a modified version of flour that actually makes it keto! It’s a keto wheat flour made from wheat flour, fiber, and almond flour. It’s only two net carbs per 1/4 cup. It behaves like normal flour in a lot of cases. Lookup Impact keto wheat flour.
Yes, these are keto pancakes that only use one egg, but the result is that they are very crumbly due to the low amount of egg (eggs make food like cakes and many other foods stick together and not fall apart). As the recipe stands, this makes six 5″ wide pancakes, so that’s enough for two people. However, you can always scale back the water and flour (keeping the 1:1 ratio) in order to make these pancakes less prone to falling apart. The opposite is not true – you can’t scale up this recipe, it’s designed with only one egg in mind! But, if you have more eggs (at least three), then head over to my recipe for keto blueberry pancakes.
Also, the calories in this recipe include the coconut oil you use for frying, as the pancakes will absorb something like 90% of it during cooking. I was able to use a large skillet to fry up a batch of three pancakes at a time, in two batches, for a total of six pancakes. Each pancake was a blob from what could fit on a large spoon or ladle of the pancake batter. In between batches you can put the pancakes on a plate and cover with some paper towels or an upside down bowl to keep the heat in. Serve with butter, sugar free syrup, and a side of bacon.
Keto Pancake Krumble
Ingredients
Instructions
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Beat the egg
Grab a medium-sized bowl, crack your egg, and whisk well.
At this point, you can pre-heat your medium to large skillet on the stove-top a notch or two below medium heat. Plop down in the pan 2-3 tablespoons of coconut oil so that it can start melting and getting hot while you mix the batter.
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Add the dry ingredients
Add to the bowl the baking powder, vanilla extract, salt, and keto flour. Mix the ingredients.
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Add water
Measure out one cup of water. Slowly add some liquid to the bowl and mix with the dry ingredients. Keep adding water and whisking until there are no large lumps (a few small lumps are okay - you don't want to over-mix pancakes).
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Cook in skillet
Get a ladle or large spoon and plop down the batter into the hot oil. This recipe makes six pancakes (~5" (~13 cm) in diameter each). I was able to fit three pancakes at a time in my large skillet. Add more coconut oil in between batches (and you might need to add a little bit after initially flipping them).
I recommend using a wide spatula to do the flipping as the low egg content makes these pancakes especially crumbly. But it's okay if they crumble, they still taste yummy!
You can place the first batch of pancakes on a plate and cover them with some paper towels or an upside down bowl to help retain the heat.
Servings 6
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Cholesterol 31mg11%
- Sodium 192mg8%
- Potassium 12mg1%
- Total Carbohydrate 2g1%
- Protein 4g8%
- Calcium 51 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These definitely did fall apart on me lol but they were still delicious! The texture is really close to a “real” pancake so I’m glad I got that keto flour.