Print Recipe
5 from 1 vote

Keto Pancakes with Greek Yoghurt and gelatine

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Keto breakfast, Keto Dessert
Cuisine: Keto Mediterranean
Keyword: Keto pancakes
Servings: 6
Author: Roberta Kapsalis


  • 4 large free-range eggs or 10 quail eggs
  • 4 tbsp Greek yoghurt sheep or goat milk
  • 1 tbsp grass-fed beef gelatine
  • 50 ml (1/4 cup) warm water
  • 100 g (3,5 oz) melted butter grass-fed (preferably goat)
  • 1/2 tsp sea salt

Flavouring options (use one or combine some of them)

  • 1 tsp Ceylon cinnamon
  • 1 tsp dried fennel
  • 1 tbsp vanilla extract
  • 1 tbsp Ouzo
  • 1 tbsp ground anise
  • 1/2 tsp ground clove


  • Using an electric mixer, beat the eggs with sea salt for at least 5 minutes. Start slowly adding melted butter and keep beating at a high speed. Beat until you get a nice emulsion. (The longer you beat the thicker it gets)
  • Mix the gelatine with 50 ml warm water and greek yoghurt, Now add this mixture to the eggs and butter and keep beating until it's all unified. At this point, you can add any of the flavourings you like. Mix a bit more to unify.
  • Preheat the non-stick pancake pan and cook 6 medium sized pancakes out of this mixture. Cook them for 3 minutes from each side. If you don't have a non-stick pan, you can use some coconut oil in the pan.
  • Serve the pancakes with some additional Greek yoghurt and berries of your choice. You can also serve them with savoury additives, such as prosciutto, cheese or sour cream.