Fluffy Keto Pancakes
Delicious and light keto pancakes made with almond and coconut flour, perfect for a low-carb breakfast.
Ingredients
- almond flour (1 cup)
- coconut flour (0.25 cup)
- low-calorie natural sweetener (2 tablespoons)
- salt (1 teaspoon)
- baking powder (1 teaspoon)
- ground cinnamon (0.5 teaspoon)
- eggs (6 )
- heavy whipping cream (0.25 cup)
- unsalted butter (2 tablespoons)
- vanilla extract (1 teaspoon)
Instructions
- Whisk almond flour, coconut flour, natural sweetener, salt, baking powder, and cinnamon together in a bowl. Slowly whisk in eggs, heavy cream, butter, and vanilla extract until batter is just blended.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 383
- fat: 33 g
- sats: 10 g
- carbs: 13 g
- fibre: 4 g
- protein: 15 g
- salt: 0.842 g