Keto Pancake Recipe (Low Carb)
Kulick’s keto pancake recipe checks off all the boxes…low carb, paleo, gluten-free & 100% delicious!
Ingredients
- 1 cups blanched almond flour ((blanched and finely ground is best) )
- 1/3 cup coconut flour
- 2 1/2 tbsp Keto friendly sweetener ((Besti Erythritol is a good option))
- 1 1/2 tsp baking powder
- 5 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup avocado oil ((room temperature))
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- In a large mixing bowl add all ingredients and whisk together until well combined and texture is smooth. Your keto pancake batter should be very similar to the consistency of typical pancake batter. If your batter is too thick, add 1 tbsp more of almond milk at a time until you have the desired consistency.
- Over medium-low heat, lightly grease a non-stick pan or griddle and heat until hot. Using a ladle or measuring cup, scoop keto pancake batter into the pan, cover with a lid and cook for about 2 minutes until bubble start to form on the top. Remove lid, flip pancakes, and cook on other side for an additional 2 minutes or until golden brown.
- Serve immediately with your favorite Keto-friendly toppings!
Nutrition
Calories: 243kcal | Carbohydrates: 5g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 352mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg