Low Carb (Keto) Pancakes

  • Yield:12 3" pancakes
  • Time:
    10 mins show details

Fluffy, buttery and hot, served with sugar free syrup and it's pretty close to the real thing - at least as 'real' as you'll get on the low carb routine.
3.4 net carbs for 1 serving (2 x 3" pancakes)

Ingredients

  • 1 cup
    Almond flour, (blanched and finely ground recommended)
  • ¼ cup
    Coconut Flour
  • 1
    tbs Artifical sweetner(Erythritol / Stevia), I prefer leaving it out - some recepies call for 2-3 TBS optional
  • 1
    tsp Baking soda
  • 5
    large eggs
  • ½ cup
    Coconut milk (Almond if you prefer - may need more)
  • 1½
    tsp Vanilla Extract
  • ¼
    tsp Sea Salt, optional but recommended optional
  • ½
    tsp Cinnamon, (or more to taste) optional
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Preparation

  1. 5 mins

    Wisk 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 (Ghee won't burn as easily as butter and yields a better taste, avacado oil can be used with neutral taste.).

  3. 5 mins

    Drop the batter onto the hot pan and form into circles, cook about 2-4 minutes - until bubbles start to form. Flip and cook another 2-4 minutes. (I don't always see the bubbles so I am going to flip as soon as it is solid enough not to fall apart when I slide a thin spatula under it).

  4. Once cooked, these store well in the fridge for a few days. Pop in the microwave for up to a minute to reheat.

  5. Nutrition information assuming 6 TBS butter for the entire recipe.

    Nutrition information assuming 6 TBS butter for the entire recipe.

Notes

make sure you have almond flour. The pancakes will be gritty if you use almond meal, ground almonds or any other type.
You can also put everything in your blender to mix.

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