keto pancakes
Recipes
Breakfast
Keto Pancakes
Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 teaspoons confectioners' erythritol sweetener (see cook's note)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened coconut milk
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter, melted and cooled, plus more for the skillet
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 tablespoons toasted unsweetened coconut flakes
- 2 tablespoons toasted chopped macadamia nuts
- zest of 1/2 lemon
Directions
- Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
- Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.
