Description
Deliciously fluffy and low-carb pancakes perfect for a keto breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup buttermilk
- 2 tbsp erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- In a bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, buttermilk, erythritol, vanilla extract, and melted butter.
- Mix the dry ingredients with the wet ingredients until just combined.
- Preheat a non-stick skillet over medium heat.
- Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
- Serve with sugar-free syrup or fresh berries for added flavor.
- Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg