Description
Delicious low-carb pancakes with a cinnamon roll twist, perfect for a keto breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
- Cook for about 2-3 minutes on each side until golden brown.
- Serve warm with keto-friendly syrup or additional butter.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- These pancakes can be frozen and reheated in the toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 150mg