Keto pancakes with Greek yoghurt and grass-fed beef gelatine
Keto pancakes are popular because they stand exactly in the middle between the old habits and a new feeling of convenience while eating only Ketogenic food. Keto pancake recipes, in the beginning, were organised around almond and coconut flours and all the Ketonians were happy. As time passes, many of us discover that nut-based flours can create weight loss plateau effect and even allergies. In fact, many people worry if they will get the flour ratio right. There are numerous articles on the subject of Keto friendly flours and most of them say the same thing. This flour is good but… There’s always a big fat BUT in the end… 😉
Greek Goes Keto Flourless adventure
It all started with our fantastic flourless crepes with 2 ingredients. After receiving so many positive messages from people who tried them, we also worked on a flourless bread recipe. However, we did use nuts for the bread and if you are currently staying away from the nuts, then wait with the flourless bread as well.
Furthermore, pancakes are ideal Keto meal because you can turn them in anything you want! They can even serve as the replacement for pita bread if you want some Souvlaki. At the same time, you can cut them in long stipes, cover with a nice Bolognese sauce and cheese and have a dish that resembles pasta! Of course, the standard pancake shape and usage with berries and some Keto friendly topping is going to be a great addition to your Keto foodie lifestyle.
Interestingly, in many eastern European contries, there’s not a strict distinctivness between crepes and pancakes. But in this particular recipe, I will present you real pancakes, the ones we call American pancakes, but they will be very much Keto and Greek at the same time! 😉
Keto Pancakes ingredient benefits
Let’s start with the ever mighty Greek yoghurt
As we know, Greek yoghurt is not just any yoghurt which has been strained the way Greeks do. True Greek yoghurt needs to be made with goat or sheep milk in order to have all the health benefits. The casein in Greek yoghurt made of goat or sheep milk is not the same as the one in Cow’s and the content of lactose is much lower. Goat milk is resembling human milk in structure. The fat globules are miniature, which helps the digestion. A large number of humans allergic to cow’s milk, don’t have a negative reaction to goat milk. It’s also easier to digest it because of medium-chain fatty acids (goat milk has 35% compared to cow’s 17%). Lactose in yoghurt made of goat milk, after the fermentation, is next to nothing.
Free-range eggs, or even better, quail eggs
They are the complete food every Ketonians should not fear! You can eat even 8 of them a day and nothing bad will happen to you. No matter what they tried to make you believe, eggs, if they are free-ranged, contain all the nutrients you need. Everything except vitamin C, which you can obtain from other foods. Also, if it’s possible to include quail eggs in your everyday nutrition, you will do another step towards the anti-inflammatory region of Ketonia. All the benefits of quail eggs are covered in this video mini-course.
Grass-fed beef gelatine
Beef gelatin maintains the health of the bones, joints and skin! Of course, you should always opt for grass-fed and organic beef gelatine! The beneficial gelatin is derived from animal bones and skin, and the best quality gelatin is made from grass-fed animals. Today, gelatine from a natural source can be purchased at many health food stores and food supplements, and it is advisable to avoid buying overprocessed gelatin with additives, artificial aromas and colouring.
Butter, preferably goat butter
Did you know that MCT in goat butter is incomparably higher than in cow’s butter? Even if you can’t find goat butter, try always to find grass-fed butter because the benefits are numerous. As we know, on Keto, butter can fix just about anything. From taste to macros and all the way to the wonderful consistency and texture!
Ready to make Keto pancakes with Greek yoghurt, eggs, butter and gelatine?
Keto Pancakes with Greek Yoghurt and gelatine
- 4 large free-range eggs or 10 quail eggs
- 4 tbsp Greek yoghurt sheep or goat milk
- 1 tbsp grass-fed beef gelatine
- 50 ml (1/4 cup) warm water
- 100 g (3,5 oz) melted butter grass-fed (preferably goat)
- 1/2 tsp sea salt
Flavouring options (use one or combine some of them)
- 1 tsp Ceylon cinnamon
- 1 tsp dried fennel
- 1 tbsp vanilla extract
- 1 tbsp Ouzo
- 1 tbsp ground anise
- 1/2 tsp ground clove
- Using an electric mixer, beat the eggs with sea salt for at least 5 minutes. Start slowly adding melted butter and keep beating at a high speed. Beat until you get a nice emulsion. (The longer you beat the thicker it gets)
- Mix the gelatine with 50 ml warm water and greek yoghurt, Now add this mixture to the eggs and butter and keep beating until it's all unified. At this point, you can add any of the flavourings you like. Mix a bit more to unify.
- Preheat the non-stick pancake pan and cook 6 medium sized pancakes out of this mixture. Cook them for 3 minutes from each side. If you don't have a non-stick pan, you can use some coconut oil in the pan.
- Serve the pancakes with some additional Greek yoghurt and berries of your choice. You can also serve them with savoury additives, such as prosciutto, cheese or sour cream.