Fluffy keto pancakes made using both almond and coconut flour. Easy to make and so delicious.
Servings: 4
Ingredients
- 1 Cup Almond Flour
- ¼ Cup Coconut Flour
- 2 Tbsp Granulated Erythritol
- 2 Tbsp Coconut Oil melted
- 3 Large Eggs
- ¾ Cup Almond Milk
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ⅛ Tsp Salt
- Sugar-free Keto Syrup optional
Instructions
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In a mixing bowl, whisk together the eggs, vanilla, and milk until light and fluffy.
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Add in the dry ingredients and stir until a thick batter forms
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Then, add in the melted coconut oil and continue mixing until incorporated.
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Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread into a circle.
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Cook for 3-4 minutes, flip and cook the other side until golden brown. *These will take longer to cook than normal pancakes
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Serve as is or with sugar-free keto syrup
Notes
Serving size:
- Makes 12 pancakes
- Each serving is 3 pancakes
- Allow them to cook on medium-low heat for 3-4 minutes on each side. Do not rush them
Nutrition
Calories: 313kcal | Carbohydrates: 12g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 204mg | Potassium: 178mg | Fiber: 6g | Sugar: 2g | Vitamin A: 203IU | Calcium: 190mg | Iron: 2mg
