Have you already tried lupin flour in keto baking? If not, you are in for a real treat — especially when you prepare these scrumptious melt-in-your-mouth keto pancakes! They are so light and super-fluffy that they literally melt in your mouth. And the best thing is that you need only a few ingredients to prepare these little wonders. These pancakes make a wonderful breakfast or a gorgeous dessert. So, why not give a try to these scrumptious lupin flour pancakes already today?
Tips for making the Lupin Flour Pancakes
Lupin flour is an excellent addition to your keto baking. It is nutritious and high in fiber, yet very low in carbs. It’s really the perfect flour to prepare fluffy pancakes! Oh yes, if you are allergic to peanuts, you might want to avoid lupin flour as people with peanut allergy can get allergic reactions also from lupin flour.
This batter makes perfect small pancakes, so be sure to use either a small skillet or a pancake pan.
Let’s take a look at how to prepare these tasty and fluffy keto pancakes:
Whip the cream…
…until stiff peaks form. Set aside.
Place the eggs in another bowl.
Beat until very fluffy and pale. Remember, these are going to be super-fluffy pancakes, so you’ll really want to incorporate as much air as you can for the best result.
Combine the beaten eggs and the whipped cream.
Sprinkle in the lupin flour…
…and the baking powder.
Beat with an electric mixer on a low speed…
…until smooth. Try to keep the batter as fluffy as you can.
Oh yes, you can add a pinch of natural salt if you want. It enhances the taste.
You can also add some stevia if you want. Usually, I don’t add salt or any sweetener because I want to keep the taste of the pancakes neutral. I let the toppings shine!
Instead of electric mixer, you can mix the batter gently with a rubber spatula to be sure to keep it fluffy. That’s it! Your batter is now ready.
Fry small pancakes in a generous amount of butter. Butter makes everything better! Use medium heat for frying.
Here we go.
Flip the pancakes when the top is almost set.
After flipping, they just need a couple of minutes until they are done.
Top as you wish. You might remember this photo from my Keto Plum Curd recipe post a couple of weeks ago. These pancakes taste awesome with plum curd!
You can also serve the pancakes with sugar-free syrup…
…with sugar-free jam and whipped cream — like my son prefers (well, actually this is Keto Raspberry Lemonade Marmalade here)…
…or sugar-free hot fudge sauce. There seriously is no better treat than this, believe me!
My lupin flour pancake experiments
Some years ago, I heard that lupin flour is mild tasting, low in carbs and thus suitable for keto baking. However, it took me ages to try it out in practice. Actually, I had bought a large bag of lupin flour a few years ago, but I never managed to use it. The expiration date passed and the flour spoiled. Shame on me, I had to throw it away.
Even I hadn’t tried lupin flour, I did have experience on lupin products. There was a Finnish company called Palkuainen who made lupin tempeh. It tasted great, had a wonderful texture, and it was also very low in carbs. I used to marinate the lupin tempeh in a mixture made with tamari, chili pepper, and ginger. Unfortunately, lupin tempeh just suddenly disappeared from the market.
Well, but I still wanted to try out lupin flour in keto baking. I bought a new bag of lupin flour. It stood a good while on my kitchen shelf. In the summer, I took the bag to our summer house and finally decided to try out the flour. I don’t remember how I came up with the idea of making lupin flour pancakes, but that’s the first thing I wanted to make with the lupin flour.
I opened the bag and smelled the lupin flour. The smell was quite strong and a bit bitter but still somehow fresh and a bit nutty. Excitedly, I tasted the flour. To my surprise, it had a very bitter taste. It actually tasted like flour made from raw beans or legumes (no wonder: lupin is a legume). Now, that wasn’t too promising. Everybody was praising the mild flavor of lupin flour. My lupin flour tasted strong and bitter. A miracle had to happen to make the taste of the pancakes mild and not this bitter!
Since I’ve never tried lupin flour in baking, I didn’t have any idea how it would behave. The text in the package tried to assure lupin flour is an excellent thickener and can even replace eggs, but on the other hand some of my readers have told a different story that baked stuff with lupin flour don’t hold that well together, so I thought I’d better add some coconut flour to my first pancake experiment to ensure a thick batter. And some eggs to bind the batter.
I didn’t have any clue of how much lupin flour I should use. After some short pondering I decided to use a little less than 1/4 cup (50 ml) lupin flour, 2 tablespoons coconut flour, 1/2 cup (120 ml) heavy cream, eggs (still didn’t know exactly how many), a pinch of salt and a few drops stevia.
So, I combined the flours in a bowl and mixed them well. Then, I added the heavy cream and again mixed well. The batter got really thick. I took an egg and cracked it in. After a good whisk, the batter was still pretty thick, so I added another egg and whisked well. The batter was still so thick that I thought I need at least two more eggs to get it right. I added the eggs one by one, mixing well after each addition. Now the batter looked perfect! It wasn’t too thick but not too runny either. It looked like a perfect pancake batter.
Next, I took a small skillet (because we didn’t have a pancake pan in the summer house) and placed lots of butter in it. When the butter had melted, I poured in some batter. After a while, I flipped the pancake. The surface looked even and the color was beautifully golden brown. At least my first lupin flour pancake experiment looked very promising!
We were excited to taste the lupin pancakes — I didn’t have too high hopes of the taste because the raw flour was so bitter. Anyway, I was astonished that my first experiment looked so good. And after tasting the pancakes, I was even more surprised. The taste indeed was mild and neutral. A miracle had indeed happened! My whole family — even the pickiest members — gulped down the entire stack in mere minutes. It’s very seldom when a first experiment is such a success!
Later, I conducted a few more experiments and found out that there actually was not much to change from the first experiment. And just when I was about to publish the recipe here on my blog, I realized that I could make them even fluffier. Well, these pancakes were great, but I wanted to know if there was a way to get them fluffier — super-fluffy, so to say. I wouldn’t settle with anything else than super-fluffy pancakes!
First of all, I decided to drop the coconut flour to see if the lupin flour is enough to make the batter thick. Next — for that super-fluffy result — I chose to beat the eggs and the cream until fluffy and airy. I also wanted to add baking powder to make the pancakes rise properly.
Next morning, I got up early to try out my idea. You can imagine how unbelievably happy I was when I noticed that the idea worked, and the pancakes came out reeeaaally fluffy and they had exceptionally pleasing melt-in-your-mouth texture! And I didn’t even use any salt or sweetener in the batter. I was so happy about my decision to try out this super-fluffy version: this recipe a real winner.
When you next time want some melt-in-your-mouth keto pancakes, just give this recipe a try — you won’t be disappointed!
|Nutrition information||In total||Per pancake if 16 pancakes in total|
|Protein||50.7 g||3.2 g|
|Fat||70.0 g||4.4 g|
|Net carbs||10.5 g||0.7 g|
|kcal||925 kcal||58 kcal|
Tips for variations
Because it’s fall now, it’s just the perfect time for everything pumpkin flavored. You can jazz up these pancakes and give some autumnal note by using 1 teaspoon pumpkin pie spice in the batter.
And if you are after a really sweet taste, feel free to use more stevia or add powdered erythritol. I prefer my pancakes neutral tasting so that the toppings can shine, but feel free to make your variations!