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Keto Cinnamon Pancakes

Servings: 10           Prep Time: 5 mins            Cook Time: 10-15 mins

keto pancakes.jpg

1/4 cup + 2 tbsp (45g) Lupin Flour

1/4 cup (42g) Urad Flour or (40g) Pea Protein Powder

2 tbsp (15g) Vital Wheat Gluten

3/4 tsp Baking Powder

1/4 tsp Baking Soda

1/16 tsp Xanthan Gum

1/16 Ascorbic Acid (optional)

1/2 tsp Salt

1 1/2 tsp Cinnamon (optional)

2 tbsp Sweetener

1 Egg

1/4 cup Silk Alternative Half & Half or regular Half & Half

2/3 cup Homemade Keto “Buttermilk”

1/8 cup Grapeseed Oil or Oil of your choosing

1-2 1/2 tsp Vanilla Extract

1 tsp Butter Vanilla Bakery Emulsion


Special Equipment:

Blender or Hand Mixer or Food Processor

Begin by mixing all your dry ingredients: lupin flour, urad flour or pea protein powder, vital wheat gluten, baking powder, baking soda, xanthan gum, ascorbic acid, salt, cinnamon, and sweetener together in a bowl. Set this bowl aside.

Now add all of your wet ingredients: buttermilk, half & half, oil, egg, vanilla extract, butter vanilla emulsion, in first to your blender. Next, add the bowl of flour and then mix on high for 5o seconds.

Heat a large nonstick skillet on medium heat; if using butter, add to the skillet. Pour in enough batter for two small pancakes. The mixture will be thick, so you will need to scrape it out with a rubber spatula. Cook pancakes 1-3 minutes per side, depending on the thickness of the batter.

Serve and eat hot.


Nutritional Facts for 1 Pancake using Urad Flour: 68.6 Calories, 1.9g Net Carbs, 4.4g Fat, 4.6g Protein.


Nutritional Facts for 1 Pancake using Pea Protein Powder: 69.8 Calories, 0.6g Net Carbs, 4.3g Fat, 6.8g Protein.

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