Description
Delicious and fluffy keto pancakes perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon baking powder
- 1 tablespoon sweetener (erythritol or similar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a bowl, mix almond flour, coconut flour, baking powder, sweetener, and salt.
- In another bowl, beat the eggs, then add almond milk and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
- Serve with sugar-free syrup or berries for a tasty treat.
- Make sure not to overmix the batter for best results.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg