My Savory Scallion Keto Pancake Recipe: A Breakfast Extravaganza

Savory Scallion Pancakes

For a lot of people, a sweet tooth is their downfall when it comes to sticking with the keto diet. My weakness is a savory breakfast served on top of a pile of carbs. This weakness led me on a quest that ultimately concluded with the discovery of this delightful savory scallion keto pancake.

When I was not eating a keto or a low-carb diet, the ultimate breakfast indulgence would have involved potatoes stacked high with all of the classic breakfast accouterments. Cue the diced bacon, onions, jalapenos, sour cream, and hot sauce. The only hitch in my giddy-up with this breakfast skillet was the carb-heavy potatoes. And so, I set out to find a base for my breakfast skillet that would be savory and delicious as well as keto-friendly.

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My search for the perfect savory keto breakfast skillet begins with, oddly enough, the keto pancake.

The keto pancake is a breakfast staple that can keep your breakfast routine from getting stale. I have a keto pancake recipe that I love. My recipe uses a combination of almond flour and coconut flour because I find that using just coconut flour creates an end product that is too dry and relying solely on almond flour can produce too granular of a texture. You can get the recipe for my Fluffy Keto Pancakes here!

To adapt my sweet pancakes and make them savory I had to make a few swaps. To start with, I omitted the sweetener and the vanilla and added garlic powder, smoked paprika, and black pepper. The original recipe called for a pinch of salt, and as it is a savory dish, I pinched a little more liberally. The addition of these spices gave the pancake a smokey and only slightly spicy profile. You could add red pepper flakes to punch up the heat in this step if you prefer a more spicey result. I also diced the green ends of two scallions and added them to the batter. This brightened the flavor profile immensely.

When I cook up a batch of keto pancakes, I use every trick in my arsenal to achieve the fluffiest result possible. That was not really what I was looking for here. I wanted something a little more akin to a crepe. To that end, I thinned my batter with heavy cream and an additional tablespoon of water (I did not want to end up adding too many carbs to the recipe with heavy cream). I also decreased the amount of baking powder that my keto pancake recipe called for so that they would not rise quite so much.

The thinner cakes that resulted, with their smokey, garlic, scallion, flavor were the perfect pairing for the classic breakfast skillet toppers. I went with my favorites, bacon, scrambled eggs, sour cream, jalapenos, Franks Red Hot, and garnished with more scallions. You DO NOT miss the carbs when you are indulging in this savory breakfast delight!

What you will need to get started:

• Skillet
• Mixing bowl
• Cutting board
• Knife
• Whisk
• Ladle
• Measuring cups
• Measuring spoons

Savory Scallion Keto Pancakes

• 1 cup of almond flour
• 1/4 cup of coconut flour
• 1/2 tsp of baking powder
• 1/2 tsp salt
• black pepper
• 1/2 tsp smoke paprika
• 1/2 tsp garlic powder
• 2-3 tbsp of diced scallions
• 6 eggs
• 1/2 cup of heavy cream
• 1/4 cup of water

Heat a lightly oiled skillet over medium-high heat.

Combine the eggs, cream, water, and coconut flour in one bowl and mix well. Allow this mixture to sit for about 5 minutes so the coconut flour can absorb some moisture.

Add the almond flour, baking powder, diced scallions, salt, pepper, smoked paprika, and garlic powder to the wet ingredients. Mix until just combined.  

Pour about a ¼ of the pancake batter into the prepared skillet and cook until you see bubbles form. Gently flip the cake and cook another two to three minutes.

*Serve warm, and top with your choice of breakfast toppers. I recommend eggs, bacon, sausage, jalapenos, salsa, sour cream, or keto breakfast gravy!

If you try this recipe, let me know how you liked it in the comments below!