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Keto Low Carb Pancakes

Keto Low Carb Pancakes with Almond Flour and Coconut Flour

NUTRITION

Makes 6 servings. Per Serving:
268

Calories

23g

Fat

6g

Carbs

9g

Protein

INGREDIENTS

 

– 1 cup Blanched almond flour (blanched & finely ground recommended)
– 1/4 cup Coconut flour
– 2-3 tbsp Erythritol (or any sweetener of choice)
– 1 tsp Gluten-free baking powder
– 5 large Egg
– 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
– 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
– 1 1/2 tsp Vanilla extract (optional, but recommended)
– 1/4 tsp Sea salt (optional, but recommended)

DIRECTIONS

 

1. Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “”wet””.)

2. Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.

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