Description
These fluffy keto pancakes are the perfect low-carb breakfast that will melt in your mouth.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 large eggs
- 3/4 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk the eggs, then add the almond milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Heat a non-stick skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with your favorite keto syrup or toppings.
Notes
- For fluffier pancakes, let the batter sit for a few minutes.
- Adjust the almond milk based on desired batter consistency.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg