Fluffy Pancake and Crispy Waffle Recipe (using Keto Flour)

Keto Crispy Waffles & Fluffy Pancakes! No cheese, no egg whites. 
This recipe made 6 pikelet sized pancakes and 4 small waffles. 

Ingredients, all at room temperature (* = available here at Keto Store NZ):
1 Cup + 1/2 Cup Keto Flour*       
2 Tablespoons Allulose* 
1/4 teaspoon Salt
1 Tablespoons Baking Powder* 
58g Lard or Butter 
1 Tablespoon Cream Powder*
1/3 Cup 80ml Liquid Cream (see the image how to make using Cream Powder)* 
1 Cup Water 
1 Large Egg 

Keto Flour Options
• At 0.3g carbs per 1/4 Cup is version 2.0 from 2023, available in 500g and 1.25kg bag sizes and while not tested for the presence of gluten, all the ingredients naturally do not contain gluten. 
• At 0.7g carbs per 1/4 Cup is the GF version from 2024, that has the psyllium husk added for ingredients where moisture control is required like breads and yeast risen food, available in a 500g bag size.

Method 
1 - Preheat the frying pan surface to 150 C (not too hot otherwise they just burn) 
2 - Mix or blitz all the ingredients together to form a thick batter 
3 - Scoop even amounts onto a greased frying pan or into a waffle maker (don't make them too big - 5 Tablespoons of the batter per Pancake / 1.5 Tablespoons per waffle)

Hints 
Do not rush the pancakes - they can take 5+ mins to cook through because the mixture is heavier than a normal non-Keto pancake. They won't hold together if you flip them too soon.  
To make a crispy waffle carefully place it in the toaster after cooking in the waffle maker.

Macros Nutrient Facts:
10g net carbs per batch

Acknowledgement: This recipe and images are from Victoria Keto Kitchen on You Tube. She's creating, testing and innovating with so many new recipes using Keto Flour, the zero carb new standard. Search our website with "using Keto Flour" to see all the wonderful recipes being created and get what you need to make them yourself.