Introduction
Craving pancakes but following a keto diet? Look no further! These easy keto pancakes are a delicious and satisfying way to enjoy your favorite breakfast treat without sacrificing your low-crab goals. Made with simple ingredients like almond flour, coconut flour, and eggs, these fluffy pancakes are packed with flavour and protein.
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sweetener (such as erythritol or stevia)
- Optional toppings: berries, nuts, sugar-free syrup
Instructions
Combine Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Combine Wet Ingredients
In a separate bowl, whisk together the eggs, almond milk, melted butter, and sweetener.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Cook the Pancakes
Heat a nonstick skillet over medium heat. Grease the skillet with a little butter or cooking spray. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.
Serve
Serve the pancakes immediately with your favorite toppings, such as berries, nuts, or sugar-free syrup.
Tips
For a thicker pancake, add more almond flour or coconut flour.
For a fluffier pancake, let the batter sit for a few minutes before cooking.
If you don’t have almond milk, you can use coconut milk or heavy cream.
Experiment with different toppings to find your favorite combination.