Basic Keto Pancakes

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5 from 130 votes

Basic Keto Pancakes

15 minutes
Calories 530kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 530kcal

Originally posted 2019-02-20 17:01:02.

Article Categories:
Breakfast

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