Get the Recipe: Keto Pancakes
These keto pancakes are soft, fluffy, and buttery! This quick and easy recipe is great for breakfsat, brunch, or breakfast for dinner. These low carb pancakes are flavorful and delicious!
Ingredients
- 4 eggs
- ¼ cup unsweetened almond milk
- 2 tbsp coconut flour
- 2 tbsp almond flour
- 2 tbsp melted butter, or coconut oil
- 1 tbsp granulated erythritol
- 1 tsp baking powder
- ½ tsp vanilla extract
- pinch sea salt
- sugar free maple syrup, for topping
Instructions
- First, in a mixing bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- In a separate bowl, combine the coconut flour, almond flour, erythritol, baking powder, and salt. Mix until no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth. Allow the batter to sit for 5 minutes.
- Then, heat a nonstick skillet or griddle over low medium heat. Grease the cookie surface with butter.
- Pour approximately ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface. Then, flip and cook for another 1 to 2 minutes, or until golden brown.
- Remove the pancakes from the skillet or griddle. Repeat with the remaining batter, greasing the skillet as needed.
- Finally, serve these keto pancakes with sugar free maple syrup!
Notes
- Feel free to use another granulated keto sweetener if desired.
- The pancake batter will be thin.
- Allow the butter to become warm on the skillet or griddle before adding the pancake batter.
- Carefully flip once the pancakes have little bubbles on top.
- Store these pancakes in the fridge for up to 2 days.
- Reheat in a warm skillet or toaster oven.
Calories: 100kcal, Carbohydrates: 2g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 119mg, Sodium: 147mg, Potassium: 42mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 275IU, Calcium: 62mg, Iron: 1mg