Fluffy Keto Pancakes
Ingredients
1 cup almond flour
2 tbsp coconut flour
2 tbsp erythritol (or your preferred keto sweetener)
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/3 cup unsweetened almond milk (or heavy cream for extra richness)
1 tsp vanilla extract
2 tbsp melted butter or coconut oil
Instructions
Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
Add wet ingredients: In another bowl, beat eggs, almond milk, vanilla, and melted butter.
Combine: Mix wet into dry until a smooth batter forms. Let it rest 5 minutes (this helps the flours absorb).
Cook pancakes: Heat a non-stick skillet over medium-low, grease lightly, and pour about 1/4 cup batter per pancake. Cook until bubbles form on top (2–3 minutes), flip, and cook 1–2 minutes more.
Serve: Stack with butter, sugar-free syrup, or fresh berries.
Nutrition (per pancake, makes ~6)
Calories: ~120
Net Carbs: 2g
Protein: 5g
Fat: 10g
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