With national pancake day just having passed, I got the craving to make something special for myself. All of the ads that I kept seeing on TV for pancakes are definitely to blame, but I wanted something a little bit different. Apam Balik came to mind, which is a very common style of peanut pancakes that is seen in Malaysia and Singapore.
In Malaysia, we see these pancakes filled with creamed corn, sugar, butter, and a peanut filling. In Brunei, we see them filled with condensed milk, peanuts, and a raisin filling. In Indonesia, we commonly see them with cheese and chocolate as a filling.
We find these pancakes in many countries, and often the style changes with the country you’re in. Sometimes yeast is used to create a very fluffy, thick, and bubbly texture. Other times we see a mixture of baking powder and baking soda to create a thinner texture.
Usually this dish is cooked in a large bronze pan, giving the signature thin and crisp edges by spreading the pancake mixture on the side of the pan. The variations on this pancake dish are staggering, but I wanted to go for something that was simple and easy enough to make at home. We use a keto-fied condensed milk and peanut filling – one of my personal favorite versions.
Yields 2 servings of Keto Peanut Pancakes
The Preparation
Roasted Peanut Filling
- 1.8 ounces fresh shelled peanuts
- ½ teaspoon Stevia
- Salt to taste
Condensed Milk
- ¼ cup heavy whipping cream
- 2 drops liquid Sucralose
Apam Balik
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup almond milk
- 1 large egg
- 5 drops liquid Sucralose
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut oil
- 1 tablespoon unsalted butter
The Execution
1. To prepare the peanut filling from scratch, roast 1.8 oz. Freshly Shelled Peanuts until brown.
2. Grind the peanuts, 1/2 tsp. Stevia and Salt to taste with a pestle and mortar (or alternatively food processor). Set aside.
3. To prepare Keto Condensed Milk, heat up 1/4 cup Heavy Cream in a saucepan with 2 drops Liquid Sucralose to a boil. Reduce heat and simmer. It should thicken up like condensed milk consistency. Let cool and set aside.
4. In a bowl, mix 1/2 cup Almond Flour, 1/2 tsp. Baking Soda, 1/2 tsp. Baking Powder and 1/8 tsp. Salt.
5. Add in 1/4 cup Almond Milk, 1 large Egg, 5 drops Liquid Sucralose and 1/2 tsp. Coconut oil and mix well.
6. In a small pan on medium heat, melt and spread 1/8 tsp. (per pancake) Coconut Oil. Once hot, pour half of the mixture and cover the pan.
7. After 1 minute and the pancake is half-cooked, sprinkle half of the peanut filling.
8. Spread half of the keto condensed milk onto one half of the pancake and butter onto the other half. Cover the pan once more for a few minutes.
9. Once the side is browned, remove the pancake and let cool.
10. Repeat steps 6-9 for the other pancake. Once cooled, fold the pancakes and slice to bite-sized pieces. Serve!
This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.
| Keto Peanut Pancakes | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1.8 ounces fresh shelled peanuts | 289 | 25.13 | 8.23 | 4.3 | 3.93 | 13.17 |
| ½ teaspoon Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup heavy whipping cream | 202 | 21.47 | 1.63 | 0 | 1.63 | 1.69 |
| 7 drops liquid Sucralose | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ cup almond flour (56 g) | 320 | 28 | 12 | 6 | 6 | 12 |
| ½ teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ teaspoon baking powder | 1 | 0 | 0.64 | 0 | 0.64 | 0 |
| ¼ cup unsweetened almond milk | 10 | 0.72 | 0.38 | 0 | 0.38 | 0.39 |
| 1 large egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 6.28 |
| ½ teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| ¼ teaspoon coconut oil | 486 | 53.99 | 0 | 0 | 0 | 0 |
| 1 tablespoon unsalted butter | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| Totals | 1488 | 145.58 | 23.52 | 10.3 | 13.22 | 33.65 |
| Per Serving(/2) | 744 | 72.79 | 11.76 | 5.15 | 6.61 | 16.83 |
This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.
The Preparation
- 1.8 ounces fresh shelled peanuts
- ½ teaspoon Stevia
- Salt to taste
- ¼ cup heavy whipping cream
- 2 drops liquid Sucralose
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup almond milk
- 1 large egg
- 5 drops liquid Sucralose
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut oil
- 1 tablespoon unsalted butter
The Execution
- Roast peanuts until brown. Grind peanuts with stevia and salt to taste.
- Heat up heavy cream and liquid sucralose until thickened like condensed milk.
- Mix almond flour, baking soda, baking powder and salt. Then, add in almond milk, egg, liquid sucralose and vanilla extract. Mix well.
- In a pan, melt half of the coconut oil and pour in half of the pancake mixture. Cover the pan for 1 minute.
- Sprinkle half of the ground peanuts and spread half of the keto condensed milk and butter.
- Cover the pan once more until cooked. Remove the pancake and let cool.
- Repeat steps 4 and 5 for the other pancake.
- Fold the pancakes and slice. Serve!
