Keto Coconut Pancakes
These fluffy coconut pancakes are a great way to start your day. They’re light and airy, with just the right amount of sweetness. The combination of coconut flour and almond flour makes them both low-carb and gluten-free.Ingredients:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup coconut milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Coconut flakes and fresh fruit, for topping (optional)
Instructions:
- In a medium bowl, combine the coconut flour, almond flour, sweetener, baking powder and salt.
- In a separate bowl, whisk together the eggs, coconut milk, coconut oil and vanilla extract.
- Stir the wet ingredients into the dry ingredients until combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until the edges are golden brown.
- Flip the pancake and cook for an additional 2-3 minutes, until the other side is golden brown.
- Repeat with the remaining batter.
- Serve warm with coconut flakes and fresh fruit, if desired.
Nutrition:
This recipe yields about 12 pancakes. Each pancake contains about 119 calories, 8.3 grams of fat, 6.5 grams of carbs and 4.3 grams of protein. If you’re looking for a delicious and healthy breakfast option, these keto coconut pancakes are sure to hit the spot. They’re easy to make and sure to satisfy your taste buds.Keto Banana Pancakes
These delicious banana pancakes are a great way to start the day. The combination of almond flour and banana gives these pancakes the perfect texture and just the right amount of sweetness. Plus, they’re packed with healthy fats and protein to keep you full and energized all morning long.Ingredients:
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 ripe banana, mashed
- 1/4 cup coconut milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Walnuts and fresh fruit, for topping (optional)
Instructions:
- In a medium bowl, whisk together the almond flour, baking soda and cinnamon.
- In a separate bowl, whisk together the eggs, mashed banana, coconut milk, coconut oil and vanilla extract.
- Stir the wet ingredients into the dry ingredients until combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until the edges are golden brown.
- Flip the pancake and cook for an additional 2-3 minutes, until the other side is golden brown.
- Repeat with the remaining batter.
- Serve warm with walnuts and fresh fruit, if desired.
Nutrition:
This recipe yields about 6 pancakes. Each pancake contains about 121 calories, 8.6 grams of fat, 6.5 grams of carbs and 4.8 grams of protein. These keto banana pancakes are sure to satisfy your taste buds and keep you feeling full and energized all morning. They’re easy to make and the perfect way to start your day.Keto Chocolate Chip Pancakes
If you’re looking for a sweet treat, these keto chocolate chip pancakes are the perfect indulgence. The combination of almond flour and coconut flour makes them both low-carb and gluten-free. Plus, the addition of chocolate chips adds a nice sweetness and richness.Ingredients:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tablespoons sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup coconut milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- Whipped cream, for topping (optional)
Instructions:
- In a medium bowl, combine the almond flour, coconut flour, sweetener, baking powder and salt.
- In a separate bowl, whisk together the eggs, coconut milk, coconut oil and vanilla extract.
- Stir the wet ingredients into the dry ingredients until combined.
- Stir in the chocolate chips.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until the edges are golden brown.
- Flip the pancake and cook for an additional 2-3 minutes, until the other side is golden brown.
- Repeat with the remaining batter.
- Serve warm with whipped cream, if desired.
