Fluffy Low-Carb Pancakes with Potato Fiber

Anyone living low-carb or keto knows the problem: many classic breakfast dishes contain too many carbohydrates. But pancakes don't have to fall by the wayside! With potato fiber, you can make fluffy, fiber-rich pancakes that are filling, low in carbohydrates, and can be flexibly combined with toppings like berries, nut butter, or collagen powder. A perfect start to the day – quick, delicious, and nutrient-rich!

Ingredients

• 50 g potato fiber

• 2 tbsp almond flour

• 2 eggs

• 150 ml milk or plant-based drink

• 1 tsp baking powder

• 1 pinch of salt

• 1 tsp vanilla extract (optional)

• 1–2 tsp sweetener of choice (erythritol, stevia, xylitol)

• Coconut oil or butter for frying

Optional for extra nutrients:

• 1 tsp collagen powder

• 1 tsp chia seeds or ground flax seeds

Preparation

1. Mix dry ingredients:
   Mix potato fiber, almond flour, baking powder, salt, and optionally sweetener well in a bowl.

2. Add wet ingredients:
   Add eggs, milk or plant-based drink, and vanilla extract to the bowl and stir everything into a smooth batter.
   Optionally, stir in collagen powder and seeds.

3. Let the batter rest:
   Let the batter sit for 3–5 minutes so that the potato fiber can absorb liquid and the batter thickens slightly.

4. Fry the pancakes:
   Heat a pan over medium heat, add coconut oil or butter.
   Drop small portions of batter (approx. 2–3 tbsp) into the pan.
   Cook each side for 2–3 minutes until golden brown.

5. Serve:
   Stack the pancakes and garnish as desired with berries, nut butter, Greek yogurt, or a keto syrup.

Tips for especially fluffy pancakes

• Don't make the batter too thin – potato fiber binds strongly, so add liquid gradually if necessary.

• Preheat the pan well, but not too hot, otherwise the pancakes will become too dark on the outside.

• For extra protein, stir in collagen powder – it's flavorless and soluble.