Keto Fluffy Pancakes
These keto fluffy pancakes are light, tender, and perfect for a low-carb breakfast. Enjoy them with your favorite sugar-free syrup or berries.
Ingredients (Makes 8 Pancakes):
Dry Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/4 cup unsweetened almond milk (or heavy cream)
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- 2 tbsp erythritol or sweetener of choice (optional)
Instructions:
- Prepare the Batter:
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then mix in almond milk, melted butter, vanilla extract, and sweetener.
- Combine:
- Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter rest for 5 minutes to thicken.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium-low heat. Grease lightly with butter or coconut oil.
- Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes on each side, or until golden brown. Flip carefully to avoid breaking.
- Serve:
- Serve hot with sugar-free syrup, butter, or fresh berries.
Nutrition Information (Per Pancake – Approximate):
- Calories: ~150 kcal
- Net Carbs: ~3g
- Protein: ~6g
- Fat: ~12g
Tips & Variations:
- Make-Ahead Tip:
- Store leftover pancakes in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.
- Flavor Boosters:
- Add cinnamon, nutmeg, or lemon zest for extra flavor.
- Topping Ideas:
- Whipped cream, sugar-free chocolate chips, or keto-friendly nut butter.
Benefits:
- Low-Carb & Keto-Friendly: Great for breakfast while staying in ketosis.
- Gluten-Free: Almond and coconut flour provide a great texture without gluten.
- Satisfying & Filling: High in healthy fats and protein to keep you full longer.
Enjoy your delicious Keto Fluffy Pancakes for a satisfying, guilt-free breakfast! 🥞💛