Description
Coconut-Ginger Keto Pancakes: A Delicious Low-Carb Treat!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup coconut milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- Butter or coconut oil for cooking
Instructions
- In a mixing bowl, combine almond flour, shredded coconut, baking powder, ground ginger, and salt. Whisk until well mixed.
- In another bowl, beat the eggs, then add coconut milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
- Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with sugar-free syrup or fresh berries if desired.
Notes
- For added flavor, mix in a tablespoon of chopped fresh ginger or a pinch of cinnamon.
- To make these pancakes fluffier, separate the egg whites and beat them until stiff peaks form, then gently fold them into the batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 0g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg