Keto Almond Flour Pancakes
A delicious keto pancake recipe made with wholesome almond flour. This recipe has a delicious, light coconut flavor from coconut oil and coconut milk. It's the perfect low carb breakfast the whole family will enjoy!
Servings: 6 pancakes
In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
Add the almond flour, and mix until just combined.
Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
Top with berries, or serve with butter and sugar free maple syrup, as desired.
Use Good Quality Coconut Milk: The flavor of these pancakes is from a blend of coconut oil and coconut milk. Coconut milk in a can loses it's freshness and sweetness, so I buy full fat coconut milk in a carton, similar to how it's sold in SE Asia. It really does make a difference in your coconut milk recipes!
Heat the Skillet Prior to Adding Pancake Batter: These pancakes will cook very similar to a regular pancake, so add the oil to your skillet, and heat to medium high prior to adding the pancake batter.
Watch Pancakes Closely!: Almond flour burns, and it also will dry out faster than regular flour. Watch pancakes, and when bubbles begin to form on the tops of the batter, flip them. The second side only needs to cook for about a minute.
Calories: 141kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 119mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg