Keto Pancakes That Taste Like the Real Thing (Fluffy + Low-Carb)
Fluffy, golden keto pancakes made with almond and coconut flour. Perfect for low-carb breakfasts and weekend brunches.
25 min
cook 15 min
12
American
Ingredients
Instructions
In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener.
In another bowl, beat eggs, almond milk, avocado oil, and vanilla until combined.
Pour the wet into the dry ingredients and mix until smooth. Let rest for 10 minutes.
Preheat a greased skillet over medium heat.
Scoop 1/4 cup of batter for each pancake, spreading gently into a circle.
Cover with lid and cook 2–3 minutes until bubbles appear.
p id=”instruction-step-7″>7. Flip and cook 1–2 minutes more until golden.
id=”instruction-step-8″>8. Serve warm with sugar-free syrup or desired toppings.
Nutrition
- Serving Size
- 3 pancakes
- Calories
- 210 calories
- Sugar Content
- 1g
- Sodium Content
- 120mg
- Fat Content
- 17g
- Saturated Fat Content
- 4g
- Unsaturated Fat Content
- 11g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 4g
- Fiber Content
- 2g
- Protein Content
- 9g
- Cholesterol Content
- 165mg
