Description
These fluffy keto pancakes are a delicious low-carb breakfast option that will satisfy your cravings while keeping you on track.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Heat a skillet over medium heat and lightly grease it with butter.
- Pour 1/4 cup of pancake batter into the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with butter or sugar-free syrup.
Notes
- For added flavor, consider adding cinnamon or vanilla extract to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days.
- They can also be frozen for up to a month; reheat in the toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg