Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.

Gallery

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
8
Yield:
16 pancakes
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.

    Advertisement
  • Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.

Nutrition Facts

147 calories; protein 6.8g; carbohydrates 13.3g; fat 10.1g; cholesterol 170.4mg; sodium 257.5mg. Full Nutrition
Advertisement