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4.57
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Easy Fluffy Keto Pancakes
Fluffy keto pancakes made using both almond and coconut flour. Easy to make and so delicious.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
0
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
Author:
Rena
Ingredients
1
Cup
Almond Flour
¼
Cup
Coconut Flour
2
Tbsp
Granulated Erythritol
2
Tbsp
Coconut Oil
melted
3
Large
Eggs
¾
Cup
Almond Milk
1
Tsp
Vanilla Extract
1
Tsp
Baking Powder
⅛
Tsp
Salt
Sugar-free Keto Syrup
optional
Instructions
In a mixing bowl, whisk together the eggs, vanilla, and milk until light and fluffy.
Add in the dry ingredients and stir until a thick batter forms
Then, add in the melted coconut oil and continue mixing until incorporated.
Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread into a circle.
Cook for 3-4 minutes, flip and cook the other side until golden brown. *These will take longer to cook than normal pancakes
Serve as is or with sugar-free keto syrup
Notes
Serving size:
Makes 12 pancakes
Each serving is 3 pancakes
Allow them to cook on medium-low heat for 3-4 minutes on each side. Do not rush them
Nutrition
Calories:
313
kcal
|
Carbohydrates:
12
g
|
Protein:
12
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
140
mg
|
Sodium:
204
mg
|
Potassium:
178
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
203
IU
|
Calcium:
190
mg
|
Iron:
2
mg