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)
– 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.
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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