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!
Nutrition
Serving: 3pancakes | Calories: 287kcal | Carbohydrates: 3g | Protein: 20g | Fat: 19.6g | Sugar: 1.4g