Savoury Keto Pancakes Recipe: Simply Satisfying


Ushah Kazi

Married to books, in a relationship with food, playing dress up since 1993. An unabashed pop-culture junkie. Come talk movies and lifestyle with me!



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So, pancakes. Can we take a minute to appreciate all that they offer? A blank canvas, that can take any and all flavour combinations? Or, the ultimate comfort food? When it comes to my simple savoury Keto pancakes recipe, you’ll see that it ticks both boxes.  

Inspired in part by Food & Wine magazine’s delectable pancake recipe retinue, mine belong of course to a low-carb family. But, if you’re craving simply delicious fare, that also falls within the Keto parameters, these should do the trick.    

Plush, pillowy and perfumed with spices, my savoury Keto pancakes recipe is a serious contender.  


  • 1 Large Egg 
  • 1 tbsp, Almond Flour 
  • 2 tsp, Cream Cheese  
  • 1 tsp, Baking Powder  
  • 2 tsp, Butter  
  • 1 Medium Onion, chopped  
  • 1 tsp ground cumin 
  • ½ tsp ground coriander 
  • 1 tsp minced garlic 
  • 1 tsp cayenne pepper 
  • Salt to taste 

Why A Savoury Keto Pancakes Recipe? 

So, here’s the thing; I don’t like sweet breakfast foods. Once upon a time, a bowl of fruit with some yogurt was my preference. But, since going down the Keto rabbit hole, early morning sweet treats have lost their favour. 

And simultaneously, I have fallen into a cycle of experimentation. See, scrambled eggs and cheese are fine; for most days. But sometimes, you need a little experimentation.The precise moment when you tap-dance into the weekend, is an excellent time for experimentation. 


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  1. In a bowl, combine all the ingredients, except the butter, to form a uniform batter. 
  2. Heat the pan on medium-high heat, and melt a teaspoon of butter. 
  3. Spoon the batter into the pan, forming four pancakes, cook them for approximately two minutes on each side. Add more butter whenever necessary. 
  4. Serve warm. These go really well with a simple coleslaw, and some dry-roasted almonds.  

Serves two. Calories per serving: 177. Net carbs: 5 grams. Fat 14.2 grams. Protein: 5.8 grams.

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