Basic Keto Pancakes
- 4 large eggs (free-range or organic)
- 3/4 cup almond flour (free-range or organic)
- 1/4 cup coconut oil (free-range or organic)
- 1 vanilla beans (free-range or organic)
- 20 drops stevia extract
- 2 tablespoons erythritol (free-range or organic)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup yogurt (free-range or organic)
- 2 tablespoons sour cream (free-range or organic)
- 2 tablespoons coconut milk (free-range or organic)
- 1/2 cup whipped cream (free-range or organic)
- 1 tablespoon butter
- 1 ounce berries (free-range or organic)
- 2 tablespoons strawberries (free-range or organic)
- 2 tablespoons cherries (free-range or organic)
- Crack the eggs into a bowl and beat using a hand whisk.
- Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.
- Note: Cream of tartar and baking soda act as leavening agents.
- This is how it works: To get 2 teaspoons of gluten-free baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar.
- Instead of this mixture, you can also use gluten and aluminum free baking powder.
- Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod.
- Add the vanilla seeds, melted coconut oil and stevia.
- Keep some coconut oil for greasing the pan.
- Add the dry ingredients - the coconut flour mixture or the almond flour mixture.
- Mix until well combined.
- If you're using coconut flour, add a splash of water if too thick.
- Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes.
- You can use pancake molds like these to create perfect shapes.
- Photo: Pancake batter using coconut flour.
- Cook on low heat for about 5 minutes until the top of the pancake starts to firm up.
- Then, flip on the other side and cook for another minute.
- Photo: Pancake batter using almond flour.
- You can make these in batches and freeze for up to 6 months.
Originally posted 2019-02-20 17:01:02.