Stack up on fluffy, low-carb goodness with these keto pancakes!
Ditch the carbs and start your morning off right with these delicious almond flour pancakes. Just a few simple ingredients like almond flour, eggs, and baking powder come together to create the fluffiest, most mouthwatering silver dollar pancakes you’ve ever tasted.
Sweetened with zero-glycemic erythritol and perfectly crispy on the outside, these little keto-friendly cakes will satisfy any pancake craving without knocking you out of ketosis. Top them off with your favorite low-carb fixings like sugar-free maple syrup, fresh berries, and whipped cream.
With only 2 net carbs per pancake, you can enjoy stack after stack of these fluffy almond flour pancakes on lazy weekend mornings. Say goodbye to pancake deprivation and hello to low-carb breakfast bliss! Start your keto day the delicious way with this easy keto pancake recipe.
Ingredients
- 2 large eggs
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1 tbsp butter melted
- 1/4 tsp baking powder
- 1 tbsp sweetener Sucralose, stevia, etc.
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup almond milk
Step 1: In a medium bowl, whisk together the eggs until lightly beaten
Step 2: Whisk in the almond flour, coconut flour, melted butter, baking powder, sweetener, cinnamon and salt until well combined.
Step 3: Slowly whisk in the almond milk until you have a smooth, lump-free batter. It should be the consistency of thick pancake batter.
Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or butter. Pour the batter by 1/4 cupfuls onto the preheated cooking surface. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look dry.
Flip with a spatula and cook the other side for another 1-2 minutes until lightly browned.
Repeat with the remaining batter. Serve warm topped with your favorite keto pancake toppings like butter, sugar-free syrup, pecans, etc.
This makes around 4 small pancakes. The almond and coconut flours make them sturdy enough to flip easily. Enjoy!
Keto Pancakes
Ingredients
- 2 large eggs
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1 tbsp butter melted
- 1/4 tsp baking powder
- 1 tbsp sweetener Sucralose, stevia, etc.
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup almond milk
Instructions
- In a medium bowl, whisk together the eggs until lightly beaten.
- Then whisk in the almond flour, coconut flour, melted butter, baking powder, sweetener, cinnamon and salt until well combined.
- Slowly whisk in the almond milk until you have a smooth, lump-free batter. It should be the consistency of thick pancake batter.
- Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- Pour the batter by 1/4 cupfuls onto the preheated cooking surface. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look dry.
- Flip with a spatula and cook the other side for another 1-2 minutes until lightly browned.
- Repeat with the remaining batter. Serve warm topped with your favorite keto pancake toppings like butter, sugar-free syrup, pecans, etc.
- This makes around 4 small pancakes. The almond and coconut flours make them sturdy enough to flip easily. Enjoy!
