Keto Pancake Delight

About this recipe

Enjoy a stack of these fluffy, keto-friendly pancakes that are perfect for a low-carb breakfast or brunch. Made with almond and coconut flour, they provide a delicious alternative to traditional pancakes, keeping you full and satisfied.

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons erythritol (or preferred low-carb sweetener)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• Optional toppings: sugar-free syrup, berries, whipped cream

Directions

1. 1

   Whisk almond flour, coconut flour, baking powder, salt, and erythritol in a bowl.

2. 2

   Beat eggs in another bowl and mix in almond milk, vanilla, and melted butter.

3. 3

   Combine wet and dry ingredients until smooth; let batter sit for 5 minutes.

4. 4

   Heat a non-stick skillet over medium heat and lightly grease.

5. 5

   Pour 1/4 cup batter onto the skillet per pancake, cooking until bubbles form.

6. 6

   Flip and cook for another 2 minutes until golden.

7. 7

   Repeat with remaining batter.

8. 8

   Serve hot with desired toppings.