Have you heard the HUGE news? Sean just released a brand new ebook called "The Keto Jump Start Comprehensive Guide to Intermittent Fasting". This amazing book covers all the different types of intermittent fasting and gives you a step by step guide on how to boost fat burning by as much as 2000% ! This is HUGE ! And if you purchase it with Sean's original ebook "Lose 10 pounds in 10 days" it is half off for a very limited time! CLICK HERE !
Eggs– Room temperature eggs are preferred.
Milk of choice– I used unsweetened coconut milk, but any milk of choice can be used.
Coconut oil– Melted and refined coconut oil (to avoid any coconut taste!).
Almond flour– You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb.
Baking powder– Gives some rise and stability to the pancakes.
Granulated sweetener of choice– Optional. I prefer adding syrup to my pancakes so I usually omit it completely.
Start by whisking together the eggs, milk, and coconut milk into a small bowl. In a separate bowl, mix the almond flour and baking powder. Gently fold through the dry ingredients into the wet ingredients until a thick batter remains.
Now, grease a large non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the batter onto the pan and cover. Let the pancakes cook for 3-4 minutes, or until bubbles start to appear around the edges. Flip the pancakes and cover once more, allowing the pancakes to cook for a further 2 minutes.
2 large eggs room temperature
1 teaspoon coconut oil melted
1/4 cup milk of choice I used unsweetened coconut milk
1 cup almond flour
1/2 teaspoon baking powder
1 teaspoon granulated sweetener of choice optional
In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
Gently fold through the dry ingredients into the wet ingredients until combined.
Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid and carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
Serve the pancakes immediately.
Makes 4 large or 8 medium sized pancakes.
TO STORE: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week. TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. REHEATING: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.
Serving: 1serving | Calories: 192kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Sodium: 109mg | Potassium: 35mg | Fiber: 3g | Vitamin A: 135IU | Calcium: 121mg | Iron: 2mg | NET CARBS: 3g