Light and Fluffy Keto Pancakes
Servings: 1 serving
Calories: 287kcal
Ingredients
- 2 tbsp almond flour 14g
- 2 tbsp unflavoured protein powder ~10g
- 1 tbsp coconut flour 8g
- 1/2 tbsp granulated or powdered monkfruit/erythritol blend
- 1/4 tsp baking powder
- 1/16 tsp salt
- 1/2 tbsp salted butter or coconut oil melted
- 1 large egg
- 3 tbsp Silk Unsweetened Coconut Milk or almond milk or cream of any %
- 1/4 tsp vanilla extract
- pinch of cinnamon optional
- Butter or coconut oil for frying
- Chocolate-chips blueberries, syrup, butter etc. for topping
Instructions
- Heat a non-stick frying pan over low-medium heat.
- In a bowl, combine all of your dry ingredients.
- Add the wet ingredients and stir until the egg is mixed in and the batter is relatively smooth.
- Melt a bit of butter in your warmed pan then using a spatula, pour out roughly 1/3 of the batter.
- Cook the pancake for 2-4min or until bubbles start to show through and the under-side is lightly browned.
- Flip and cook the other side of the pancake for about ~1min before removing and placing on a warmed plate.
- Repeat for the remaining batter to get three delicious pancakes.. top how you'd like and enjoy!
Notes
- 3g NET carbs for the entire recipe
- Turn down the heat if you find your pancakes browning too fast without the middle cooking through..slow cooking is best!
- Add a little butter or oil between each pancake pancake to prevent sticking.
-
Heat a plate in the microwave for about 40s and keep the door shut. Use this to put your pancakes on to keep them warm while the remaining pancake batter is cooking!