This recipe for fluffy and delectable keto pancakes is a great choice for a low-carb breakfast.
They have a lovely texture and a filling flavour since they are made with a mixture of almond and coconut flour. These delectable treats will wow whether you're on a ketogenic diet or just searching for a healthy substitute for regular pancakes.
Ingredients:
almond flour, 1 cup
One-fourth cup coconut flour
2 teaspoons of your favourite ketogenic sweetener, such as erythritol
one tablespoon of baking powder
4 big eggs, 1/4 teaspoon salt
1/4 cup of almond milk without sugar
melted butter, two teaspoons
Vanilla extract, 1 teaspoon
Instructions:
- Almond flour, coconut flour, erythritol, baking soda, and salt should all be combined in a mixing dish. Be sure to thoroughly blend the dry ingredients to achieve uniform distribution.
- The eggs, almond milk, melted butter, and vanilla extract should all be well combined in a separate bowl.
- When the batter is smooth and free of lumps, add the wet components gradually to the dry ones while gently stirring. Give the batter five minutes to settle so that it can slightly thicken.
- Over low heat, preheat a nonstick skillet or griddle. Butter or frying spray should be used to lightly oil the cooking surface.
- For each pancake, pour 1/4 cup of batter into the griddle. Cook until surface bubbles appear, turn, and continue cooking for an additional 1–2 minutes, or until golden brown.
- With the remaining batter, repeat the procedure, adding extra butter or frying spray as necessary.Serve the keto pancakes warm, topped with butter, sugar-free syrup, and a handful of fresh berries.
Information about Nutrition:
1 pancake = 1 serving
120 calories
10g total fat
3g Saturated Fat
0g trans fat
95mg cholesterol
Sodium content: 120mg
4g total carbohydrate
2g dietary fibre
0g sugars
6g protein
Enjoy these wonderful keto pancakes as a guilt-free way to start your day or as a pleasant treat whenever you want something incredibly fulfilling!
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