Fluffy Low-Carb Pancakes: A Keto-Friendly Breakfast Delight
qetoe chef
160
Breakfast
Ingredients
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
2 large eggs
1/4 cup unsweetened almond milk (add more for thinner pancakes)
1 teaspoon vanilla extract
1 tablespoon low-carb sweetener (optional)
1 tablespoon butter or coconut oil (for cooking)
Directions
In a mixing bowl, whisk together the almond flour, coconut flour, and baking powder.
In a separate bowl, beat the eggs, then stir in the almond milk, vanilla extract, and sweetener (if using).
Gradually mix the wet ingredients into the dry ingredients until well combined. Let the batter rest for 2-3 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add butter or coconut oil.
Pour 2-3 tablespoons of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges set.
Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
Stack the pancakes on a plate and serve warm. Top with sugar-free syrup, fresh berries, or a dollop of whipped cream for a delicious low-carb breakfast.
