I've been craving for some pancakes since coming over to Australia for our year-end vacation. So I went out to grabbed some of almond flour, baking powder and cream to make these Keto Fluffy pancakes for breakfast and of course with these fresh strawberries on the side.

Being away from home, I was not prepare to note down the measurement of these pancakes as I was making a simple dish and cooking by instinct. Only when some of my friends starting asking for the recipe so I gotta spend some time recalling it..haha! I'm working very best to recall and to put it down in proper measurement.

Follow your instinct - I was aiming to get a pancake batter consistency, so I did!

Keto Fluffy Pancakes

(serves 5 pancakes)

Ingredients

3/4 cup Almond Flour

1/2 tsp Baking Powder

2 gm Natvia (or your choice of sweetner)

2 Eggs

1/4 cup Heavy Cream (and a little more if the batter still clumpy)

Butter (for greasing the pan, you can skip this step if using a non-stick pan)

*Cooking by instinct - I just add a little more cream to make the batter to achieve a thick and creamy batter*

Directions:

1. Place the almond flour, Natvia (sweetener) and baking powder in a large bowl and use a fork to fluffy up the almond flour until it has no visible clumps.
2. Add in the eggs (one at a time) and whisk using a fork or hand whisk. The batter may be clumpy.
   
   
3. Add the heavy cream little by little into the batter and continue to whisk it. If the batter is too dry or clumpy, you add in a dash of heavy cream to thin the batter. Aim for a thick and creamy batter!
4. Heat up a pan and lightly grease with some butter. Pour the batter to your desired pancake size and cook each side for 2-3 minutes until they turn a lovely golden brown. 

I have been culturing Milk Kefir at home and whenever I have extra milk kefir sitting in the fridge I will use it to make these fluffy and soft Milk Kefir Pancakes.

What is milk kefir?
Milk kefir  is a probiotic beverage made with milk kefir grains, it is a fermented dairy product similar in many ways to yogurt and buttermilk.

Milk kefir is tangy, about as thick and creamy as smoothie and loaded with good probiotics. Think of milk kefir as drinkable, pourable yogurt.

This pancake recipe uses milk kefir (don't fret - you can substitute with Greek yogurt), and they are suitable for keto and LCHF diet! Yay!

Milk Kefir Pancake (Low Carb)
Ingredients (makes 4 regular size pancakes):
2 Large Eggs
1/2 tsp Vanilla Extract
1 tbsp Coconut Flour
1 tbsp Whey Protein (unflavored & unsweetened - optional)
1/2 tsp Baking Powder
10gm Monk Fruit Sweetener (or any sweetener of your choice)
1/4 tsp Psyllium Husk Powder (or Xantham gum)
Pinch of Salt
57gm Milk Kefir (can be replaced with Greek yogurt)
Butter (for frying)

Directions: 

1. Put together all the dry ingredients and set aside.
2. In a separate bowl, add eggs and vanilla extract then whisk the mixture until fluffy. Add in the dry ingredients and mix well.
   
3. Add the milk kefir and continue to whisk until well combined.
   
4. Heat up the pan over medium heat and add butter. (I'm using mini pancake maker)
   
5. Spoon the pancake batter and let it bake for 4 to 5 minutes. (Tips: cover the pan to keep the moist in) 
   
6. Flip the pancake when it is firm enough and then let it bake for another 2 minutes.
   
7. Repeat step 5 and 6 to make more pancakes. 

After seeing so many mommies making yummy snacks for their little ones using Snack Maker, I was tempted to get one too. So I went searching for one and bought it right away!

My first attempt to make pancake using Snack Maker and I'm very happy that the pancakes look and taste good.

Chocolate & Butterscotch Oatmeal Pancakes

Ingredients

1 cup Pancake Mix (I'm using Pillsbury Pancake Mix - Original)

1 Egg

Handful of Baby Oats (I'm using BMS Organic Baby Oats)

Milk (use as needed to create the pancake mixture consistency)

Chocolate Chips

Butterscotch Chips

Method

In a large bowl, combine flour, baby oats, egg and milk then mix well. Stir until all the dry ingredients are moistened, if the mixture is too dry then add a little milk bit by bit. 

Spoon the mixture on the mold and sprinkle the chocolate chips and butterscotch chips on top (each mold can hold about 1.5 tablespoon).

Use a pick to help in flipping the pancakes when the tops are covered with bubbles and edges look cooked.

Cook until browned on undersides, 1 to 2 minutes more.