Description
Delicious and fluffy Keto Almond Blossom Pancakes perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol or your preferred keto sweetener
- 2 tablespoons melted butter or coconut oil
- Cooking spray or additional butter for the pan
Instructions
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk until well blended.
- In another bowl, whisk together the eggs, almond milk, vanilla extract, and erythritol.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the melted butter or coconut oil.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with sugar-free syrup, fresh berries, or a dollop of whipped cream.
Notes
- For a fluffier pancake, let the batter sit for 5-10 minutes before cooking.
- Try adding a teaspoon of cinnamon or a handful of sugar-free chocolate chips to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg