Keto Potato Pancakes Recipe

Breakfast
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(2236 reviews)
Keto Potato Pancakes
Zylo Recipes

Description

These savory pancakes offer a delightful twist on a classic comfort food, perfect for a satisfying breakfast or a light meal any time of day. They achieve a wonderfully unique texture, reminiscent of traditional potato pancakes but with a lighter, airier quality. The secret lies in incorporating a special ingredient that adds both density and an unexpected fluffiness to the batter, creating a truly irresistible base.

Imagine sinking your fork into a golden-brown pancake, the exterior delicately crisp, giving way to a soft and yielding interior. The subtle tang of cheddar cheese is woven throughout, providing a savory counterpoint to the mildness of the potato. Each bite is a harmonious blend of textures and flavors that dance on your palate.

The aroma alone is enough to entice you. As they cook, the pancakes fill your kitchen with a warm, inviting scent that hints at the deliciousness to come. The cheese melts and bubbles, creating little pockets of savory goodness that are simply irresistible.

To elevate these pancakes even further, consider topping them with a dollop of cool sour cream, its creamy richness adding a delightful contrast to the savory pancake. A sprinkle of fresh chives adds a pop of color and a subtle oniony note that complements the other flavors perfectly. These pancakes are not only delicious but also incredibly versatile.

Enjoy them as a comforting breakfast, a satisfying lunch, or a light dinner. They can also be served as a flavorful side dish alongside your favorite mains. Feel free to experiment with different toppings and additions to customize them to your own taste.

Consider adding crispy bacon bits, sautéed onions, or a sprinkle of your favorite herbs. However you choose to enjoy them, these savory pancakes are sure to become a new favorite.

Preparation Time

Prep Time
15 min
Cook Time
10 min
Total Time
25 min

Nutrition Information

Per 1 2 pancakes serving
C
Calories
300 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
10 g

C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g

Cholestrol 80 mg
Sodium 250 mg
Potassium 300 mg
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Ingredients

    1.
    Raw Egg, White
    Raw Egg, White
    2 large
    2.
    Almond Flour
    Almond Flour
    1 cup
    3.
    Salt
    Salt
    ⅛ teaspoon
    4.
    Baking Powder
    Baking Powder
    ¼ teaspoon
    5.
    Buttery Homestyle Instant Mashed Potatoes by Idahoan
    Buttery Homestyle Instant Mashed Potatoes by Idahoan
    2 tablespoon
    6.
    Cheddar Cheese
    Cheddar Cheese
    2 tablespoon, shredded
    7.
    Heavy Cream
    Heavy Cream
    ¼ cup
    8.
    Almond Milk, Plain Or Original, Unsweetened
    Almond Milk, Plain Or Original, Unsweetened
    ½ cup
    9.
    Butter
    Butter
    1 tablespoon
    10.
    Sour Cream
    Sour Cream
    4 tablespoon
    11.
    Chives
    Chives
    4 teaspoon, cut pieces

Instructions

    1.
    Start by whipping the egg whites in a stand mixer until you have stiff peaks. Set the stiff egg whites aside for later use.
    2.
    Wipe the stand mixer clean, and mix together the almond flour, salt, baking powder, instant potato, and shredded cheddar.
    3.
    Mix in the heavy cream and almond milk. Then, using a spatula (not the mixer), gently fold the whipped egg whites into the batter. The batter should be consistent, but there will be some small lumps from the cheese and the instant potato soaking in the liquid.
    4.
    Use a ladle to pour about ¼ cup of batter for each pancake. Melt ½ tablespoon of butter in a wide skillet for every 4 pancakes (approximately ⅛ tablespoon per pancake) over medium-low heat. Ladle 3-4 pancakes into the hot butter, and gently spread them into circles.
    5.
    Cook the pancakes on each side in the butter until they are golden brown - about 2 minutes per side. Repeat the process of melting butter and dropping in pancakes until all the pancakes are cooked. Adjust the heat as needed to avoid burning. Slow and steady wins!
    6.
    For serving, arrange 2 pancakes on a plate with 1 tablespoon of sour cream and 1 teaspoon of chopped chives. This recipe makes 4 servings.