Description
Delicious, fluffy pancakes perfect for a keto-friendly Christmas breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup shredded unsweetened coconut
Instructions
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in shredded coconut.
- Heat a non-stick skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden.
- Serve with coconut flakes on top.
Notes
- For extra sweetness, consider adding a keto-friendly sweetener.
- These pancakes can be frozen for later use.
- Serve with low-carb syrup for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg