Growing up in the 80s and 90s, some of my favorite memories involve slow mornings and pancakes after Friday night slumber parties with friends. Eating pancakes on those mornings was a special treat! Monday through Friday mornings were anything but slow and never included pancakes.
During the week, the goal was to just get out of the door and into the car as fast as possible to get to school on time.
Most school days, I remember being asked, “Do you want chocolate or strawberry Instant Breakfast?,” “Frosted Flakes or Cheerios?,” or “Here’s a Pop Tart. Eat and go brush your teeth. We have to go!”
So, for me, pancakes have always been special. I know… that probably sounds crazy to some of you, but it’s true.
While buttermilk pancakes and a syrup named after America’s most famous Aunt J is what was usually served during my childhood, when I found this recipe for keto pancakes, I knew I had to try it!
These keto pancakes are not fluffy like the buttermilk pancakes served on Saturday mornings when I was a kid, but if a recipe is simple, easy, and delicious, it’s a keeper in my book.
With only five ingredients, and a total cook time of just 15 minutes, this recipe for keto pancakes is DEFINITELY a keeper worth memorizing. Not to mention, if you’re looking for recipes that allow you to cut carbs and still enjoy life in the kitchen, these pancakes are a total win the whole family will love!
Pro Tip: Add some fruit and protein (maybe nuts?) for extra flavor, nutrition value, and satiety.