I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!
Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don’t forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them!
Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
Ingredients
- 2 large eggs
- 1/2 cup powdered erythritol
- 1/4 cup butter; melted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup blaanched almond flour
- 1 tbsp coconut flour
- 1/3 cup water
- 1/3 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp maple extract
Instructions
- Preheat oven to 350F. Grease or line a 12 cup muffin pan.
- Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
- Add remaining ingredients and whisk well until smooth.
- Let it sit 5-8 minutes to thicken.
- Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
- Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.
Tried this recipe?Let us know how it was!