Indulge in a guilt-free breakfast with these Keto Fluffy Pancakes that not only satisfy your pancake cravings but also align with a low-carb lifestyle. This recipe swaps traditional flour for a combination of almond and coconut flour, providing a hearty texture while keeping the carb count in check. Sweetened with a keto-friendly sugar substitute, these pancakes are not only delicious but also suitable for those looking to maintain ketosis. Serve them with your favorite low-carb toppings, such as sugar-free syrup or fresh berries, for a delightful morning treat that won’t compromise your ketogenic goals. Enjoy each bite of these fluffy pancakes without the worry of breaking your carb limits, making them a perfect addition to your keto recipe collection.
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon powdered erythritol or another keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup unsweetened almond milk (or any keto-friendly milk substitute)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- In a mixing bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs. Add almond milk and vanilla extract, and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
- Heat a griddle or non-stick skillet over medium heat. Add a little butter or oil to coat the surface.
- Pour 1/4 cup portions of the batter onto the griddle to form pancakes. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Repeat until all the batter is used.
- Serve the pancakes with keto-friendly toppings such as sugar-free syrup, whipped cream, or fresh berries.
- Enjoy your keto fluffy pancakes!