Deeply Satisfying Keto Pancakes THM-Deep-S
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Pancakes in THM-Deep-S??? Why, YES PLEASE! These are easy to make and sooo satisfying. Both oat fiber and psyllium husks are allowed in Deep-S (essentially zero net carbs from their high fiber content) and give these pancakes their fluffy/cakey texture. And the fiber helps keep you full and satisfied for longer. They have that classic pancake flavor you crave, too. They’re really a game-changer and have made THM-Deep-S so much easier, and tastier!
Deeply Satisfying Keto Pancakes THM-Deep-SCourse: BreakfastCuisine: AmericanDifficulty: Easy
Fluffy yummy pancakes that are not only keto but also THM-Deep-S!
4 TBS (24g) whey protein isolate (or 5 TBS/35g collagen for completely dairy-free) – I actually prefer mixing them and doing 12g WPI and 14g collagen for mine
2 TBS (9g) oat FIBER (I use Lifesource brand; add extra 1 tsp if using collagen instead of whey protein)
1 TBS (10g) ground psyllium husks
1 TBS sweetener* (I use Lakanto Golden)
2 eggs (room temperature)
4 TBS (56g) butter (soft or melted) or coconut oil for dairy-free (but flavor will be different unless can use refined or butter flavored coconut oil)
4 TBS unsweetened almond milk, or preferred milk (add extra if pancakes seem too thick, though this batter should be thicker than typical pancake batter)
1/2 – 1 tsp apple cider vinegar*
1/2 tsp vanilla extract (plus optional maple extract)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
- To quickly bring eggs to room temperature, set refrigerated eggs into saucer of hot tap water and allow to sit for a few minutes while prepping other ingredients.
- Mix dry ingredients.
- Mix wet ingredients.
- Mix wet ingredients into dry ingredients until smooth and there are no clumps.
- Batter will be thin at first. Allow to sit for 5 minutes to allow ingredients to expand/absorb.
- Heat skillet or griddle on med/low. Use butter, coconut oil, or cooking spray to grease.
- Add batter to hot/greased skillet in 1/8-1/4 cup scoops.
- Flip as soon as pancake holds together. These are better if they’re not overcooked.
- Can be pre-cooked and frozen. Reheat covered in microwave.
- If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
- Based on making 6 pancakes, each pancake is 110 calories, 0.2g net carbs, 9.4g fat, and 5.7g protein.
- Collagen peptides could be substituted for whey protein isolate and coconut oil could be substituted for butter to make completely dairy-free. Use alternative measurements listed above in recipe card. Collagen pancakes are slightly more delicate/harder to flip, so may need to cook them a little longer before trying to flip.
- Oat fiber is not the same as oat flour or oat bran.
- I originally wrote this recipe to use 1 tsp apple cider vinegar but now think I prefer the flavor of those made with just 1/2 tsp instead.
- If using a different sweetener, check out this sweetener conversion chart.
6 servings per container
- Amount Per ServingCalories110
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 2.7g 11%
- Protein 5.7g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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