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Delicious and Healthy Keto Pancakes without any of the Guilt

Are you on a keto journey and craving a breakfast that’s both delicious and compliant with your low-carb lifestyle? Look no further! These keto pancakes made with almond flour are a perfect choice. Not only are they low in carbs and high in healthy fats, but they also deliver a satisfying, fluffy texture that’s sure to please your taste buds. Let’s dive into this simple, nutritious recipe that will make your morning routine both enjoyable and healthful.

Why Almond Flour?

Almond flour is a fantastic choice for keto pancakes. Unlike traditional wheat flour, it’s low in carbohydrates and rich in healthy fats, protein, and fiber. Almond flour is made from finely ground almonds, which makes it a nutrient-dense alternative that supports energy levels and helps keep you feeling full longer. Plus, it’s gluten-free, making it a great option for those with gluten sensitivities.

Ingredients

  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
  • 2 tablespoons melted coconut oil or butter
  • 1 tablespoon stevia or another keto-friendly sweetener (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Prepare the Batter: In a large bowl, whisk together the almond flour, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the almond milk, melted coconut oil (or butter), and vanilla extract. If you’re using a sweetener, add it to this mixture.
  2. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be a bit thicker than traditional pancake batter, but that’s okay—almond flour pancakes tend to be denser.
  3. Preheat the Pan: Heat a non-stick skillet or pan over medium-low heat. Lightly grease with a bit of coconut oil or butter.
  4. Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Spread it out gently with the back of the spoon or a spatula to form a circle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
  5. Serve and Enjoy: Serve your keto pancakes warm with your favorite low-carb toppings. Fresh berries, a dollop of Greek yogurt, or a sprinkle of chopped nuts are great options. You can also drizzle a bit of sugar-free syrup or a touch of almond butter for extra flavor.

Tips for Perfect Pancakes

  • Consistency: If the batter is too thick, add a little more almond milk to reach your desired consistency.
  • Low Heat: Cooking pancakes over medium-low heat ensures they cook through without burning.
  • Test Pancake: Make a small test pancake to adjust cooking times and heat levels.

These keto pancakes with almond flour are a fantastic way to start your day on a healthy note. They’re not only low in carbs but also high in essential nutrients, making them a great addition to your keto diet. Plus, they’re easy to make and customisable with your favorite low-carb toppings. Give this recipe a try, and enjoy a hearty, guilt-free breakfast that aligns perfectly with your wellness goals. Also great as a late night snack.

Over Keto? Try these fluffy pancakes

Delicious and Healthy Keto Pancakes
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Delicious and Healthy Keto Pancakes

Servings

2

servings
Prep time

7

minutes
Cooking time

16

minutes

Ingredients

  • 1 cup almond flour

  • 2 large eggs

  • 1/4 cup unsweetened almond milk (or any low-carb milk alternative)

  • 2 tablespoons melted coconut oil or butter

  • 1 tablespoon stevia or another keto-friendly sweetener (optional)

  • 1 teaspoon baking powder

  • 1/2 teaspoon vanilla extract

  • A pinch of salt

Directions

  • Prepare the Batter: In a large bowl, whisk together the almond flour, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the almond milk, melted coconut oil (or butter), and vanilla extract. If you’re using a sweetener, add it to this mixture.
  • Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be a bit thicker than traditional pancake batter, but that’s okay—almond flour pancakes tend to be denser.
  • Preheat the Pan: Heat a non-stick skillet or pan over medium-low heat. Lightly grease with a bit of coconut oil or butter.
  • Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Spread it out gently with the back of the spoon or a spatula to form a circle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
  • Serve and Enjoy: Warm your keto pancakes with your favorite low-carb toppings. Fresh berries, a dollop of Greek yogurt, or a sprinkle of chopped nuts are great options. You can also drizzle a bit of sugar-free syrup or a touch of almond butter for extra flavor.
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