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Keto Almond Coconut Pancakes Recipe

This recipe provides instructions for making keto low carb pancakes using almond flour and coconut flour. The pancakes are paleo and gluten-free. They require only 6 ingredients: almond flour, coconut flour, sweetener, baking powder, eggs, and almond milk or other milk. The batter is whisked together and small pancakes are cooked for 1.5-2 minutes per side on a preheated oiled pan or skillet. The pancakes are described as easy to make, fluffy and delicious.

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Yvet Kat
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67 views2 pages

Keto Almond Coconut Pancakes Recipe

This recipe provides instructions for making keto low carb pancakes using almond flour and coconut flour. The pancakes are paleo and gluten-free. They require only 6 ingredients: almond flour, coconut flour, sweetener, baking powder, eggs, and almond milk or other milk. The batter is whisked together and small pancakes are cooked for 1.5-2 minutes per side on a preheated oiled pan or skillet. The pancakes are described as easy to make, fluffy and delicious.

Uploaded by

Yvet Kat
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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KETO LOW CARB PANCAKES WITH

ALMOND FLOUR AND COCONUT


FLOUR - PALEO, GLUTEN-FREE
These 6-ingredient keto low carb pancakes with almond flour and coconut flour are
so easy, fluffy, and delicious. Paleo and gluten-free, too!
Course Breakfast, Main Course
Cuisine American
Calories 268 kcal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Maya Krampf from WholesomeYum.com

Servings servings (2 3"-pancakes each)

INGREDIENTS

 1 cup Blanched almond flour (blanched & finely ground recommended)


 1/4 cup Coconut flour
 2-3 tbsp Erythritol (or any sweetener of choice)
 1 tsp Gluten-free baking powder
 5 large Egg
 1/3 cup Unsweetened almond milk (or any milk of choice; may need more - see instructions)
 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
 1 1/2 tsp Vanilla extract (optional, but recommended)
 1/4 tsp Sea salt (optional, but recommended)

INSTRUCTIONS

1. Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of
typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the
pancakes will be too "wet".)
2. Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto
the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to
form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the
rest of the batter.

RECIPE NOTES

 After further testing and reader feedback, this recipe was slightly updated on March 29, 2018
to make it even better! Above is the new version. The changes were adding avocado oil,
reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and
not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the
avocado oil.
 For best flavor, fry the pancakes in ghee (clarified butter). Don't use butter, because it burns
too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
 Make sure you have , almond flour. The pancakes will be gritty if you use almond meal,
ground almonds, or any other type.
 Use a mild, neutral tasting avocado oil, not extra virgin. It should be almost clear, not dark.
Otherwise any other neutral tasting oil works great, too.

Serving size: 2 3-inch pancakes

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