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Keto Pancakes

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The Ingredients

  • 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.

The Instructions

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.


Ingredients


  • 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


Instructions

  • 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.


Notes

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.



Nutrition

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

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