Keto Savory Pancakes (Flatbread Style)
Ingredients:
1 cup almond flour (or ½ cup almond flour + 2 tbsp coconut flour for more structure)
2 large eggs
¼ cup sour cream or Greek yogurt (unsweetened, full-fat)
2 tbsp water (adjust for consistency)
½ tsp baking powder
½ tsp garlic powder (optional)
Salt to taste
2 tbsp chopped scallions, parsley, or cilantro
1 tbsp olive oil or butter (for frying)
Instructions:
Make the batter
In a bowl, whisk eggs, sour cream, and water.
Add almond flour, baking powder, salt, and garlic powder. Mix until smooth.
Stir in chopped scallions or herbs. Batter should be pourable but not too runny (like pancake batter).
Cook the pancakes
Heat a non-stick skillet over medium heat and add a little oil/butter.
Pour about ¼ cup batter into the pan and spread into a thin round.
Cook 2–3 minutes until golden brown, then flip and cook another 1–2 minutes.
Serve
Stack them like flatbreads or roll them up.
Enjoy with cream cheese, keto dips, or as a wrap substitute.
Tips:
For extra softness, add 1 tbsp psyllium husk powder.
For cheese lovers, sprinkle shredded mozzarella or cheddar into the batter.
Store in the fridge for up to 3 days, reheat in a skillet or air fryer.
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