keto pancakes recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup blanched almond flour
02 -
1/4 cup coconut flour
03 -
2 tablespoons monk fruit allulose blend (or sweetener of choice)
04 -
1 teaspoon baking powder
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5 large eggs
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1/3 cup unsweetened almond milk (or more, if needed)
07 -
1/4 cup avocado oil (or other neutral oil)
08 -
1 1/2 teaspoons vanilla extract (optional but recommended)
09 -
1/4 teaspoon sea salt (optional)
# Instructions:
01 -
In a large mixing bowl, whisk together all the ingredients until the batter is smooth. Adjust almond milk if needed to achieve standard pancake batter consistency.
02 -
Preheat a lightly oiled non-stick skillet over medium-low to medium heat. Pour batter into the skillet to form small circles. Cover with a lid and cook for 1.5 to 2 minutes, until edges form bubbles. Flip and cook uncovered for another 1.5 to 2 minutes until golden brown. Repeat with remaining batter.
# Notes:
01 -
Use blanched, finely ground almond flour for best texture. Avoid almond meal or ground almonds.
02 -
Make sure to cook covered for fluffiness, then finish uncovered for browning.
03 -
Serve with keto-friendly toppings like sugar-free maple syrup or berries.
04 -
Can be made ahead and stored in the fridge or freezer.