keto-stuffed-breakfast-pancakes


These keto stuffed breakfast pancakes are delicious and delicious. This is a Chinese-style recipe that combines fluffy pancakes with a Chinese-style savory filling that is full of umami flavor. These stuffed breakfast pancakes are made with all ingredients keto like coconut flour, almond flour, eggs, and sesame oil. These stuffed pancakes only have 5g net carbs and 2g fiber. These stuffed pancakes keep in the freezer and refrigerator for a while. are naturally dairy, gluten, and grain free.

Statistics
Calories: 250 calories
Prep time: 10 minutes
Serving size: 1 pancake
Cook time: 15 minutes
Food: Sugar-infused
Total time: 25 minutes
Course: Breakfast
Diet: Keto, low-carb
Serves: 2 to 4 servings

Equipment
  • Medium bowl
  • Milkshake
  • Small bowl
  • Spatula
  • Ladle
  • Spoon

Ingredients
For the pancake batter
  • 1 cup almond flour
  • 2 large eggs
  • ¼ cup water
  • 1 tbsp. sesame oil
  • 1 tbsp. baking powder
  • Salt to taste

For the sugar filling
  • 2 oz cooked chicken breast
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. coconut aminos
  • 1 tbsp. ginger
  • ½ tsp. garlic powder
  • 1 tbsp. sesame seeds

Directions
Make the pancakes
  1. Take a medium bowl and add water, almond flour, salt, eggs, sesame oil, and baking powder.
  2. Mix all the ingredients until it is smooth and thick.
  3. We can place a non-stick skillet over medium heat and apply oil to it.
  4. Pour a quarter cup of pancake batter onto the skillet.
  5. Cook the pancakes for 2 to 3 minutes on each side until they are golden brown.

Make the Chinese filling
  1. We can take a small bowl and add coconut aminos, shredded chicken, sesame seeds, ginger powder, green onion, and garlic powder to it.
  2. Now we can take a spatula and combine all the ingredients until they are completely combined.

Fill the pancakes and serve
  1. When we cook the pancakes, we fill them.
  2. We can add a spoonful of the filling mixture and place the filling in the center of the pancake.
  3. Then fold the corners of the pancakes over the filling to create a stuffing pocket.
  4. We can serve these stuffed pancakes with a drizzle of coconut aminos or tamari.

Tips
  • We can modify the amount of water needed to thicken the almond flour pancake batter as needed.
  • You can also replace the shredded chicken with tofu or roasted mushrooms to make it a vegetarian style stuffed pancakes.
  • We can add some chili flakes or cayenne pepper to make it more spicy.

Storage Information
Refrigerator
We can store the remaining stuffed breakfast pancakes in a sealed container and store these stuffed pancakes for 2 to 3 days.
Freezer
We can place these stuffed breakfast pancakes on a baking sheet and freeze them individually and then put these stuffed breakfast pancakes in a sealed bag or container and keep these stuffed pancakes for up to a month.

Frequently Asked Questions
Are these stuffed breakfast pancakes low in carbs?
These stuffed breakfast pancakes only have 5g net carbs, 2g fiber, 7g carbs, and 20g protein.
How to store these stuffed breakfast pancakes?
We can store the remaining stuffed breakfast pancakes in a sealed container and keep these stuffed pancakes for up to 2 to 3 days.
You can place these stuffed breakfast pancakes on a baking sheet and freeze them individually and then put these stuffed breakfast pancakes in a sealed bag or container and keep these stuffed pancakes for up to a month.
Can I make these pancakes without almond flour?
You can make these pancakes with coconut flour but coconut flour is more absorbent so adjust the amount of coconut flour accordingly. We can use a quarter cup of coconut flour with half a cup of liquid.
Can I make these pancakes without filling?
We can easily make these pancakes without filling and enjoy them with keto-friendly sauce or ketchup.

Nutritional Information
Calories: 250 kcal
Net Carbs: 5 g
Iron: 2.5 mg
Total Carbs: 7 g
Vitamin A: 150 IU
Fiber: 2g
Calcium: 40 mg
Protein: 20 g
Iron: 2.5 mg
Sodium: 350 mg
Servings: 2 to 4
Magnesium Potassium