Homemade Keto Pancakes
Ingredients:
1 cup almond flour (super-fine)
2 tbsp coconut flour (helps with structure)
2 tbsp powdered erythritol (or monk fruit sweetener)
2 tsp baking powder
¼ tsp salt
3 large eggs
⅓ cup unsweetened almond milk (or coconut milk)
2 tbsp melted butter (or coconut oil)
1 tsp vanilla extract
Instructions:
Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, sweetener, and salt.
Mix wet ingredients: In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
Combine: Add wet mixture into dry mixture. Stir until a smooth batter forms (it should be slightly thick; if too thick, add 1–2 tbsp more almond milk).
Cook: Heat a nonstick skillet over medium-low. Grease lightly with butter or coconut oil. Drop spoonfuls of batter to form pancakes.
Flip: Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
Serve: Stack and serve with sugar-free syrup, butter, or fresh berries.
🍴 Nutrition (per pancake, makes ~8)
Calories: ~110
Fat: 9g
Protein: 5g
Net Carbs: 2g
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