You love em, I love em, we all love em. Pancakes. These disks of joy have slipped more than once into the dreams of keto-ers, causing temptation with their warm, fluffy texture and irresistible smell. Even the most successful and iron-willed ketoer sinks to the power of an image like this.

Weekends just don't cut it. I want to be able to eat pancakes 24/7 dammit - even when I'm on keto.

So after that more than unnecessary introduction, I've set off on a search of the internet for the best keto-friendly pancake that not only LOOKS real, but most importantly, TASTES like a real pancake.

The following is a pretty standard backbone for many of the pancake recipes I've so far been finding:

1 Cup Almond Meal
2 Eggs
1/4 Cup Water
2 tbsp Oil/Butter
1/4 tsp Salt
1 Tbsp Sweetener

Directions
2. Mix ingredients together
3. Cook as you would other pancakes
4. Pancakes will not bubble on top like regular pancakes. Flip when the underside is brown

I thought I'd start with the basics, so I tried this recipe first.
I sifted some cinnamon on top and added some SF maple syrup and...

The Verdict
Texture: Compared to a normal pancake, they were slightly more grainy and thick, I think subbing sparkling water should help with the fluffiness I was hoping for.
Taste: I tried one alone, and it tasted more egg-y than pancake-y. I will probably try reducing the egg count or using just whites and maybe increasing the butter.
Ease of Preparation: A baby can do it, trust me.

Overall: 3/5. Smothered in maple syrup and cinnamon, these can probably fool someone as real pancakes, but they are not quite the same taste, texture, or consistency. Still, these were damn easy to make and I can easily see myself making them if I absolutely need to.
Oh and I only used half the recipe. The whole recipe would make 6-8 pancakes.