ChatGPT Keto Pancakes

Will those pancakes freeze well? Yes, those keto pancakes made with egg whites and almond flour can be frozen and reheated later. To freeze the pancakes, follow these steps: Allow the pancakes to cool completely after cooking. Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack the pancakes and wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight, freezer-safe container or resealable plastic freezer bag. Label the container or bag with the date and contents. Freeze the pancakes for up to 2-3 months. To reheat the pancakes, you can use the microwave, toaster, or oven: Microwave: Place the desired number of pancakes on a microwave-safe plate and heat them for 30-60 seconds, or until heated through. Toaster: Set the toaster to a low setting and toast the pancakes directly from the freezer until heated through and slightly crisp. You may need to toast them a few times to reach the desired temperature. Oven: Preheat the oven to 350°F (175°C). Place the frozen pancakes on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until heated through. Keep in mind that reheating times may vary depending on the appliance and the thickness of the pancakes. Adjust the reheating time as needed to achieve your desired level of warmth and texture.

Updated at: Thu, 17 Aug 2023 00:09:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories103.3 kcal (5%)

Total Fat8.2 g (12%)

Carbs5.3 g (2%)

Sugars1.1 g (1%)

Protein5.5 g (11%)

Sodium181 mg (9%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupalmond flour

6egg whites

large

¼ cupunsweetened almond milk

2 Tbspgranulated erythritol

or another keto-friendly sweetener

1 tspbaking powder

½ tspvanilla extract

¼ tspsalt

Butter oil

or coconut, for cooking

Instructions

Step 1

In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to combine.

Step 2

In a separate bowl, whisk the egg whites until frothy. Then add the unsweetened almond milk and vanilla extract. Whisk again to combine.

Step 3

Gradually pour the egg white mixture into the almond flour mixture, stirring constantly to create a smooth batter. If the batter is too thick, add a little more almond milk to achieve the desired consistency.

Step 4

Preheat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or coconut oil to the skillet and let it melt.

Step 5

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.

Step 6

Repeat the process with the remaining batter, adding more butter or oil as needed.

Step 7

Serve the pancakes warm with butter and sugar-free syrup or your favorite keto-friendly toppings.