Keto

Skillet Pancake

This recipe was a complete failure. But sometimes failures turn out okay at the end of the day. I was trying to make a dutch baby and this is not at all even a little bit a dutch baby. You know, those puffy, light skillet pancakes? I thought I could make a low carb, lower calorie version and what I got was entirely different – but really delicious anyway! It still makes for a great Sunday morning breakfast. And I love how impressive it looks to have a breakfast served in individual little skillets. I hesitated to buy these mini cast iron skillets because I wasn’t sure what I would actually use them for but they are great for things like this, as well as mini omelettes or baked dips.

It’s a hearty, denser pancake than your typical pancake (and a far cry from a dutch baby’s texture) but that makes it so wonderfully filling. I topped it with some microwaved frozen berries and it made for a super satisfying and fun breakfast. It’s very easy to prepare. Everything comes together in the time it takes to preheat the oven and all the ingredients were things I always have on hand. I can definitely see this being part of the regular rotation, especially when I’m running low on groceries and only the staples and the pantry items remain. If you’re looking for an easy yet special breakfast I highly recommend these, particularly if you are on keto/low carb and haven’t had a pancake in a long time. It’s delightful after being pancake-less for so long. Top it with anything you like, sugar free maple syrup or whipped cream would also be wonderful, and give these filling little pancakes a go!

Skillet Pancake

Keto friendly dense yet fluffy pancakes cooked in mini cast iron skillets
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: keto
Servings: 2 servings

Ingredients

  • 6.5 Tbs almond flour
  • .5 Tbs coconut flour
  • .5 tsp baking powder
  • .5 Tbs granular sugar substitute I used Splenda
  • 2 large eggs
  • .25 cup sour cream
  • .25 tsp vanilla extract
  • .25 tsp orange extract
  • 1 Tbs butter divided in 2

Instructions

  • Preheat the oven to 425 degrees and combine all the dry ingredients in a bowl with a spoon
  • Add the sour cream and eggs and combine until smooth, then add in the extracts and stir until just combined
  • Stick the skillets in the oven with 1/2 Tbs butter each until the butter is melted and bubbly
  • Remove the skillets from the oven and place on a sheet pan for stability and just in case there is any overflow while rising
  • Pour the batter into the two skillets and bake for about 15 minutes until springy in the middle
  • Top with berries, whipped cream, syrup or whatever you like and enjoy while hot!

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