recipes

Best Keto Almond Pancakes

Nothing beats a big stack of pancakes for breakfast. I know, I love pancakes too, but I worry about the carbs, so if you are like me, you are lucky to be here because I’m going with share to you my Best Keto Almond Flour Pancakes that are low in carbs and guilt-free, but still light and fluffy. From now on, you can definitely enjoy this classic breakfast staple every day. Don’t miss this one out. These Keto Pancakes will absolutely satisfy your craving. It is super easy to make and you will surely thank me later.

These Keto Almond Flour Pancakes recipe is a winner. It is easy and simple to prepare in a weekday breakfast, but deliciously special enough for a weekend morning. You know what I mean?

Everyone in my family loved it, and they’re not even on a Keto diet. This is definitely going to be on my cookbook in the future.

You may also like my other Keto breakfast recipes: Best Keto Chocolate Cupcakes, Best Keto Carrot Cake Loaf, and 90 Second Microwave Keto Bread.

What is the Secret to Best Keto Almond Flour Pancakes?

Almond flour gives me a headache when it comes to making pancakes because they always had this gritty texture that is not totally pleasant in my tongue. Also, using almond flour makes the pancake dense and heavy. So usually I will end up using my Best Keto Coconut Flour Pancakes. But because I want to create the Best Keto Almond Flour Pancakes, I had to experiment in the kitchen and try as many ways I could possibly think of.

So, the secret is using a countertop blender to eliminate the grittiness of the almond flour. I also found out that when you use the blender to mix the almond flour pancake mixture, it turns into a lot lighter and fluffier pancake.

Tips for Making the Best Keto Almond Flour Pancakes

  • Use a blender. Blend your almond flour pancakes into a countertop blender for lighter and fluffier pancakes.
  • Finely ground almond flour. Course almond flour will not give you a good lighter and fluffy result. Use finely ground blanched almond flour. I recommend a good quality one to avoid grittiness texture in your pancakes.
  • No butter. In this recipe, melted butter is no good, as it tends to thicken the batter and makes it hard to get it out from the blender. Use avocado oil instead. But of course, butter on top of your pancakes is always a go! I love lots of them, do you?
  • Rest the batter. After blending the batter, you will notice that it is a bit soupy. Resting the batter for a few minutes will help it thicken up a little.
  • Keep them small. It is easier to flip the pancakes when they are smaller than 4 inches in diameter. Watch out for bubbles too, then carefully flip them over.

Frequently Asked Questions

ARE THESE PANCAKES EGGY?

These Best Keto Almond Flour Pancakes should not taste eggy.

WHAT OTHER OIL CAN I USE IN THIS RECIPE?

I don’t recommend using melted butter or coconut oil in this recipe, as they tend to thicken up the batter. As I’ve mentioned above, avocado oil is the best for this recipe, but feel free to use any other oil.

CAN I SUB ALMOND MILK TO HEAVY CREAM?

Absolutely, but make sure to use half water and half heavy cream. Heavy cream alone makes the batter so thick, and will result to a very dense and heavy pancakes.

Trending Now: Keto Air Fryer Pandesal (Bread)

How to Make the Best Keto Almond Flour Pancakes?

I use a blender to mix all the ingredients together, as I found out that it eliminates the grittiness in the batter. So, in a large blender, combine eggs, almond milk, avocado oil and vanilla. Blend for 30 seconds. Then, add almond flour, sweetener (I use Natvia Sweetener), baking powder, and salt. Blend again until nice and smooth. At this stage, you will notice that the batter is a bit soupy, so let the batter rest for 5 minutes or until it thickens a bit. Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil. Use about 3 tbsp of batter for each pancake and spread into a 3 or 4-inch circle. Cook the pancakes until bubbles appear on top and the edges are a little bit brown. This will take about 2-4 minutes. Flip the pancakes carefully and continue to cook the other side until golden brown for another 2 to 4 minutes. Repeat the steps with the remaining batter, adding more oil to the pan as needed.

Are you looking for something sweet but Keto? Try our Keto Brazo de Mercedes

Best Keto Almond Flour Pancakes

Kate
Easy to make Keto Almond Flour Pancakes on a weekend morning breakfast. This recipe is a keeper. Delicious! It's very light and fluffy. You'll never look anywhere else.
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 10
Calories 219 kcal

Equipment

  • blender

Ingredients
  

  • 4 large eggs
  • ¾ cup almond milk
  • ¼ cup avocado milk
  • 2 tsp vanilla extract
  • 2 ½ cups finely ground blanched almond flour
  • ¼ cup Natvia sweetener
  • 2 tsp baking powder
  • ¼ tsp salt
  • oil (additional for the pan)

Instructions
 

  • In a large countertop blender, combine all the wet ingredients (eggs, almond milk, avocado oil and vanilla). Blend for 30 seconds to combine.
  • Add the dry ingredients (almond flour, sweetener, baking powder, and salt. Blend again until nice and smooth.
  • Let the batter rest for 5 minutes.
  • Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil.
  • Use about 3 tbsp of batter for each pancake and spread into a 3 or 4-inch circle. Cook the pancakes until bubbles appear on top and the edges are a little bit brown. This will take about 2-4 minutes
  • Flip the pancakes carefully and continue to cook the other side until golden brown for another 2 to 4 minutes. Repeat steps 5 and 6 with the remaining batter, adding more oil to the pan as needed.

Notes

  • Keep the pancakes small so that it is easier to flip. About 4-inch in diameter or lesser.
  • If you find that the batter thickens more, add a little bit more almond milk and blend it again.
  • You can substitute the almond milk with half water and half heavy cream. Heavy cream alone makes the batter so thick.
  • You can use any sweetener you like. I use Natvia Sweetener in this recipe.
  • This Keto Almond Flour Pancakes recipe is great to make ahead, cook and freeze. Easy to reheat. 
Keyword keto and low carb

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you prefer non-Keto pancake recipe, try our Easy Basic Pancake |Martha Stewart

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Breakfast Recipes

Best Keto Waffles

Keto Air Fryer Pandesal

Keto Almond Flour Scones

keto and low carb

90 Second Microwave Keto Bread

This 90 Second Microwave Keto Bread recipe is my go-to Keto bread recipe. It’s easy, fast and filling, and it only takes 90 seconds to make obviously, as the title said. Eat and enjoy it with your favorite Keto spread. This Keto bread is perfect for breakfast when you are in a hurry and in need of a slice of bread that is low in carbs but great for egg and bacon.

Making Keto bread in the microwave is so quick and easy, and it only includes 5 ingredients; almond flour or coconut flour, baking powder, salt, egg and olive oil. That’s all you need, apart from a mug or a ramekin, a microwave and a fork. I personally use, a square sandwich lunch box to make 90 Seconds Microwave Keto Bread instead of a mug, and I like mixing all the ingredients with chopsticks instead of a fork. That’s only my personal preference, you can always use what you already have or what you prefer.

How to Make 90 Second Microwave Keto Bread?

Use a microwave-safe mug, ramekin or sandwich lunch box for this recipe. Add all the ingredients; almond flour, baking powder, salt, egg and oil or melted butter. Mix them all together. Tap on a counter a few times to release air bubbles. Microwave for 90 seconds and voila!!! You have Keto bread that is easy, quick and low in carbs.

You may also like my other Keto recipes:

1 Keto Pepperoni Pizza

2 Keto Pancakes

3 Keto Brazo de Mercedes

4 Keto Chocolate Cake

5 Homemade Keto Condensed Milk


90 Second Microwave Keto Bread Recipe

INGREDIENTS:

3 tablespoons almond flour

1/2 teaspoon baking powder

pinch of salt (skip if butter is salted)

1 large egg, beaten

1 tablespoon of oil or melted butter

INSTRUCTIONS:

  1. Add all the ingredients to a 4×4 microwave safe sandwich lunch box or a large ramekin or round mug.
  2. Mix all the ingredients together and tap on the counter a few times to remove air bubbles.
  3. Microwave for 90 seconds.

Serve and enjoy this 90 Second Microwave Keto Bread with family and friends!

NOTES:

  • You can also bake in an oven-safe container for 10 minutes at 375 degrees F (190 degrees C).
  • To make this less eggy tasting, you can omit the egg yolks because that’s where the egg taste comes from. Use only egg white.
  • To remove any air bubbles before you cook it by tapping it a few times on a counter.
  • You can substitute almond or coconut flour to any nut flour. Some people are allergic to some nuts. Alternative flours like pecan flour is good too, use 3 tablespoons. If opted to use coconut flour, just add 1 1/2 tablespoon as coconut flour is very absorbent.
  • For this recipe, you could use any containers that are microwavable; 4 inches in diameter ramekin or mug or 4×4 sandwich lunch box.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this 90 Second Microwave Keto Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Basic Scones

Basic Scones are perfect for morning or afternoon tea. You can serve these scones warm with melted butter and jam. Classic and delicious, a good partner of coffee or tea.

These Basic Scones are super buttery with a hint of sweet tanginess. It’s flaky but light and tender. You can add almost anything in these basic scones, there are so many variations you could create. Ideas are endless!

How to Make Basic Scones?

It’s simple to make these Basic Scones. In a large bowl, add flour, baking powder and salt. Rub cold butter into flour using just your fingertips, until it resembles breadcrumbs. You can also use pastry cutter to make the process easier. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. If the dough is too dry, add milk. Turn the dough out onto a slightly floured surface or kitchen counter. Knead the dough lightly. Turn and press with the heel of your hand 3 – 4 times. Pat and roll out to a 2cm thick round. Using 4-5 cm round cookie cutter, cut the dough. Re-roll offcuts and repeat this step until the dough is finish. Brush the top with milk and bake in a preheated oven for 12-15 minutes until well risen and golden on top.

You may also like my other scones recipe:

  1. Easy Cheese Scones

2. Cheese Scones

3. Blueberry Lemon Scones

4. Apple Caramel Scones

5. Caramilk Scones


Basic Scones Recipe

INGREDIENTS:

3 cups self-raising flour (or 3 cups plain flour and 6 tsp baking powder)

½ tsp table salt

60g cold butter, cubed

1 ¼ cups milk

INSTRUCTIONS:

  1. Preheat oven to 446 degrees F (230 degrees C).
  2. Lightly grease and flour a baking tray or line with baking paper.
  3. In a large bowl, add self-raising flour (or flour and baking powder), and salt.
  4. Rub the butter into the flour using just your fingertips, until it resembles breadcrumbs. You can also use a pastry cutter.
  5. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. Add more milk if necessary (if the dough is too dry).
  6. Turn dough out onto a floured surface and knead lightly by turning and pressing with the heel of hand 3 or 4 times.
  7. Pat or gently roll out to a 2cm-thick round. Cut the dough into 4-5 cm rounds with a floured cookie cutter. Re-rolling offcuts and repeat the step until the dough is finish.
  8. Place on a baking tray, brush tops extra milk.
  9. Bake for 12-15 minutes in a preheated oven, until golden and well-risen.

Serve and enjoy these Basic Scones with family and friends!

NOTES:

  • For better rise, use cold butter or even frozen butter.
  • Do not over mix. Just mix the dough until it comes together.
  • Before baking, chill the shaped scones for about 10 minutes. It relaxes the gluten which makes the scones tender. It also cools down the butter again for a flaky texture.
  • Separate the scones on a baking tray or you could try baking them like cinnamon rolls where they touch each other. It would make nice, soft sides.
  • You can add fruits or other sweet ingredients, but take the texture into consideration. Adding juicy fruits would make the dough sticky, add more flour until the texture is okay. If you added ingredients that would make the dough too dry, then you can add more milk. Adjust the texture as necessary.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Basic Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Caramilk Scones

These Caramilk Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. I used Cadbury’s Caramilk for these scones which gives the scones a sweet crunch every bite. For the drizzle, I used my Homemade Salted Caramel Sauce. It’s perfect for a weekend treat to bring to a family gathering or to friends’ get together.

As most of you already know, my family is obsessed with scones. I tried making these English biscuits in my kitchen a few years back and from then on, I’ve been making them at least twice a month. I’ve been trying different ingredients with it and today I’ve decided to add Cadbury’s Caramilk to my Basic Scones recipe. Who doesn’t like Caramilk? I’m so glad that this is actually available in New Zealand all year round now. I could bake so many things with it. A lot of you has been asking me to share this recipe when you saw my post on Instagram and Facebook, so here it is. I worked so hard on this because I love you all. So without any further ado.

How to Make Caramilk Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen butter into the flour mixture until it resembles bread crumbs. You can use a pastry cutter, 2 forks or rub with your fingers. Why do I grate the butter? I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped Cadbury’s Caramilk then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before drizzling with caramel.

You may also like my other scones recipes:

  1. Cheese Scones

2. Blueberry Lemon Scones

3. Classic Cheese Scones

4. Apple Caramel Scones

5. Basic Scones


Caramilk Scones Recipe

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped Cadbury’s Caramilk

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped Cadbury’s Caramillk, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Caramilk Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Caramilk Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Easy Basic Pancake | Martha Stewart

Weekends are not complete without homemade pancakes for breakfast using Easy Basic Pancakes by Martha Stewart. This recipe is so easy, it is ready in 30 minutes. You will never buy store-bought pancake boxes anymore once you’ve made this pancake batter from scratch.

Easy Basic Pancakes by Martha Stewart has been my go-to recipe for a decade now. This is a no-fail pancake recipe. It is fluffy, soft and it is so easy to make, you will never buy pancake mixes anymore.

How to Make Easy Basic Pancake?

In a large bowl, combine all the dry ingredients. Make a well in the middle and add all the wet ingredients. Beat it a whisk or you can use a hand mixer, but do not over mix the batter. A few lumps are fine. Heat a nonstick pan or a cast-iron skillet, add a little bit of oil then wipe the pan using a paper towel. If you want to make small pancakes, you can use 2 to 3 tablespoons of batter each time. If you want to make big pancakes, use a ladle. You know pancakes are cook when the surface of the batter has bubbles and some have popped already. Flip the pancakes carefully. It will take 1 to 2 minutes to cook on each side. Place them on a plate and continue cooking all the batter. To keep the cooked pancakes warm, preheat the oven to 200 degrees C (400 degrees F). Place the pancakes in a preheated baking tray or a heatproof platter.

You may also like my other pancake recipes:

Keto Pancakes

Chocolate Pancakes

Mini Pancakes


Easy Basic Pancakes Recipe

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings such as butter, maple syrup, icing sugar, honey, jams, preserves, whipped cream or chocolate syrup.

INSTRUCTIONS:

  1. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the middle. Add milk, melted butter or oil, and egg. Whisk until just moistened (do not over mix, a few small lumps are fine).
  2. Heat a nonstick pan or cast-iron skillet over medium. Add a little bit of oil, wipe it with a sheet of paper towel.
  3. For each pancake, spoon 3-4 tablespoons of batter or 1 ladle onto the skillet, using the back to spread batter into a round.
  4. Cook until you see some bubbles in the middle of the pancake and a few have burst, about 1 to 2 minutes. Using a thin spatula, flip the pancake carefully, and cook until browned on the underside, about 1 to 2 minutes more.
  5. Transfer to a platter. Continue with more oil and remaining batter.

Serve and enjoy these Easy Basic Pancakes with family and friends!

NOTES:

  • Do not over mix the batter, whisk until just moistened. A few small lumps are fine.
  • For small pancakes, use 2 to 3 tablespoons of batter each time. You can make 12 to 15 pancakes. For bigger pancakes, use 1 ladle. You can make 6 to 8 pancakes.
  • You can use a nonstick pan or cast-iron skillet for cooking this recipe.
  • To keep the cooked pancakes warm, preheat oven to 200 degrees C (or 400 degrees F) and have a baking tray or heatproof platter ready.
  • Serve pancakes with your desired toppings. Mine is simply butter and maple.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Easy Basic Pancake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
pastries

Banana and Chocolate Chip Cinnamon Rolls

Banana Bread and Cinnamon Rolls have joined hands into this kitchen invention. Why not? If you love them both, then come have a look at this recipe that I’ve come up today. I added chocolate chips into it for added texture. You’re going to love this.

My husband and kids are absolutely in love with banana bread, maybe because I make them all the time. One main reason is that I don’t want to waste food, so whenever I see very ripened bananas in the counter, I would immediately convert it to a loaf of banana bread, banana cupcakes, banana oat cookies and so on. Stay with me as we make this Banana and Chocolate Chip Cinnamon Rolls together.

How to Make Banana and Chocolate Chip Cinnamon Rolls?

Activate the yeast by mixing yeast, sugar and salt in warm milk until it is foamy., about 10 minutes. In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Grease a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size. Roll the dough into 1/4 inch thick then make the filling. Just add all the filling ingredients (butter, sugar and cinnamon) together. Sprinkle into the dough. Now add the banana slices, placing them as you wish then sprinkle chocolate chips too. Roll the dough and cut into 10-12 pieces. Place in a baking pan or tray. Bake for 28-35 minutes in a preheated oven of 350 degrees F or 180 degrees C. Make the frosting by mixing cream cheese and sugar together while the rolls are baking. Make sure to wait for the cinnamon rolls to cool down a bit before spreading the frosting.

You may also like my other banana recipes:

Banana Crumb Muffins

Banana Oat Bread

Best Banana Cupcakes with Honey Cinnamon Frosting


Banana and Chocolate Chip Cinnamon Rolls Recipe

INGREDIENTS:

FOR THE DOUGH:

1 cup milk

3 tablespoons unsalted butter

2 1/4 teaspoons instant yeast (1 packet)

1 tablespoon white sugar

1/2 cup mashed ripe banana

2 and 3/4 – 3 and 1/4 all-purpose flour

FOR THE FILLING:

1/4 cup unsalted butter

1/3 cup brown sugar

1/2 – 1 tablespoon ground cinnamon

20 slices of very thin banana slice (1/2 cup)

1/3 cup chocolate chips

FOR THE FROSTING:

1/4 cup cream cheese

1/4 cup sugar

INSTRUCTIONS:

  1. MAKE THE DOUGH: In a bowl, heat the milk and butter in the microwave in 30 seconds increments until it reaches 110 degrees F or 43 degrees C. TO ACTIVATE THE YEAST: Sprinkle the yeast, sugar and salt and stir. Leave for 10 minutes until bubbly and foamy.In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Use a spatula for mixing as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Wipe a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size.
  2. MAKE FILLING: Lightly flour a surface to work on, roll out the dough into a long rectangle, about 1/4 inch thick. Mix softened butter and brown sugar together to make a paste. Spread on the dough. Sprinkle cinnamon on top. Add banana slices and chocolate chips too. Slowly and tightly roll up the dough and situate seam side down. Using a floss, cut the dough into 1 and 1/2 – 2-inch sections and position in a well-buttered pan (8×8 square or round pan).
  3. BAKING THE ROLLS: Cover the pan with plastic wrap and place on top of the oven to let it rise again while preheating the oven to 350 degrees F or 180 degrees C. Bake the rolls for 28-35 minutes or until slightly golden brown. Let the rolls cool for a few minutes before putting on top.
  4. MAKE FROSTING: In a small bowl, mix together softened cream cheese and sugar until it turns into a paste. Spread on top of slightly cooled cinnamon rolls.

Serve and enjoy these Banana and Chocolate Chip Cinnamon Rolls with family and friends!

NOTES:

  • Always use ripe bananas. They’re best for baking.
  • Chocolate chips are optional, you can also add nuts or Nutella spread if you wish.
  • Use dental floss in slicing the dough for a cleaner cut.
  • Make sure that your yeast is activated properly.
  • If you don’t like cream cheese frosting, you can make a simple glaze by adding 1 cup icing sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 tablespoons milk.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Banana and Chocolate Chip Cinnamon Rolls recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Apple Caramel Scones

These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.

My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.

How to Make Apple Caramel Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.

You may also like my other scones recipes:

Cheese Scones

Blueberry Lemon Scones

Classic Cheese Scones


Apple Caramel Scones

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped apples

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Apple Caramel Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Apple Caramel Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Banana Crumb Muffins

This is a simple-to-make Banana Crumb Muffins recipe that is delicious and irresistible. An old recipe, tried and true and really goodie.

These Banana Crumb Muffins are light and delicious with an irresistible crunchy crumb topping. This recipe makes 10-12 muffins using overripe bananas that takes only 30 minutes to whip up.

How to make Banana Crumb Muffins?

There are 2 main steps in making these irresistible Banana Crumb Muffins. First, make the banana muffins by mixing the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat together bananas, sugar, egg and melted butter. Mix the flour mixture and the banana mixture together until incorporated or just until moistened, then spoon the mixture into muffin cups. Second step, which is also the last one, make the crumb topping. Simply add and mix all the crumb topping ingredients together until it resembles coarse polenta. Sprinkle the crumbs on top of the muffins and start baking in a preheated oven (190 degrees C or 374 degrees F) for 18-20 minutes or until toothpick test comes out clean.

You may also like my other banana recipes: Soft and Moist Banana Cupcakes, Easy Soft and Moist Banana Bread and Best Banana Cupcakes with Honey Cinnamon Frosting.

Banana Crumb Muffins

INGREDIENTS:

FOR BANANA MUFFINS:

1 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas. mashed

3/4 cup white sugar

1 egg, lightly beaten

90 grams butter, melted

FOR CRUMB TOPPING:

1/3 cup packed brown sugar

2 tablespoons plain flour

1/8 teaspoon ground cinnamon

20 grams butter

INSTRUCTIONS:

  1. Preheat oven to 190 degrees C or 374 degrees F. Lightly grease a muffin tray or insert 12 paper liners.
  2. MAKE BANANA MUFFINS: In a large bowl, mix the dry ingredients together; flour, baking soda, baking powder and salt.
  3. Beat together bananas, sugar, egg and melted butter in a separate bowl. Then transfer into the flour mixture and mix just until moistened and incorporated. Spoon batter into prepared muffin cups.
  4. MAKE CRUMB TOPPING: Mix together brown sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse polenta. Sprinkle crumbs over muffins.
  5. Bake muffins in a preheated oven for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Serve and enjoy these Banana Crumb Muffins with family and friends!

NOTES:

  • Use overripe bananas to ensure that muffins are soft and moist.
  • If your banana bread is browning too much or too quickly, lightly tent the top with foil while baking.
  • You can substitute white sugar to brown sugar.
  • Do not open the oven during baking unless you have to.
  • Use a toothpick to test done-ness (it’ll come out clean with a poke)

Did you make these Banana Crumb Muffins? Please leave us a comment below.

recipes

Tik Tok One Pan Egg Sandwich

This One Pan Cheesy Egg Toast is one of the most popular videos in Tik Tok. It is a craze at the moment and I want to give it a try. With just simple ingredients and very easy steps, this breakfast will give you a good start of the day.

This Tik Tok One Pan Egg Sandwich is actually a hybrid of sweet and savoury french toast-like sandwich that makes people crazy over the internet. I want to see what this is all about and I am going to give it a go. Basically, all you need are eggs, bread, butter and cheese. Let’s get started.

How to Make Tik Tok One Pan Egg Sandwich?

In a bowl, beat 2 eggs really well. Make sure that the egg whites are completely incorporated with the egg yolks. This will give it a good finish. Don’t forget to add in a pinch of salt. Next, heat up a pan in low-medium heat. Once heated, melt 1 tablespoon butter and swirl it around the pan, making sure that the pan is greased. Pour in the beaten eggs and let it cook for a little bit. While the eggs are cooking, spread the bread with butter, both sides. The eggs don’t have to be completely cooked, just make sure that the texture is ready to be flipped. When you’re happy with it, time to flip. Okay, 1, 2, 3! Now, place the cheese slices on top and sprinkle a little bit of sugar. Tuck in the edges of the eggs to the top of the toast, then time to flip one bread on top of the other. Cut the bread in half or eat it as is.

You may also like my other breakfast recipes: Coconut Bread, Cheese Scones and Banana Oat Bread.


Tik Tok One Pan Egg Sandwich Recipe

INGREDIENTS:

2 eggs

pinch of salt

1 tablespoon butter plus 1 more for spreading

2 thick white bread or brioche

2 cheese slices

1 teaspoon sugar

INSTRUCTIONS:

  1. In a bowl, beat the eggs well. Making sure that the egg whites are completely mixed in with the egg yolks, add a pinch of salt.
  2. In a 10-12 inch pan, melt up some butter in low-medium heat. Swirl the pan so that the pan is completely greased with butter.
  3. Add in the beaten eggs, cook for a few minutes.
  4. While the eggs are cooking, spread some butter on both sides of the bread.
  5. Place both pieces of bread on the eggs. The eggs don’t need to be completely cooked. Just make sure that it is ready to be flipped and won’t break apart.
  6. Once flipped, it is time to put the cheese slices on top of the bread and sprinkle a little bit of sugar to add some sweetness to it.
  7. Tuck in the edges of the eggs on top of the bread.
  8. Flip one bread on top of the other.
  9. Cut the sandwich in half or eat it as is.

Serve and enjoy this Tik Tok One Pan Egg Sandwich with family and friends!

NOTES:

  • Use fresh eggs for this recipe. When beating the eggs, make sure that the egg whites are completely mixed with the egg yolks.
  • Thick white bread or brioche works really well.
  • A choice of cheese could be cheddar, Swiss or Mozarella.
  • If you don’t like it sweet, you can omit the sugar.
  • The texture of the egg should be ready to be turned over otherwise it will break apart. It doesn’t have to be completely cooked.
  • You can add ham, bacon, turkey and chicken to this recipe. Also some vegetables like tomatoes, shredded carrots, and cabbages.

WATCH HOW TO MAKE TIK TOK ONE PAN EGG SANDWICH:

Did you make this Tik Tok One Pan Egg Sandwich? Please leave us a comment below.