Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Keto Pancakes
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- Level: Easy
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 10 pancakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 30 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 145 milligrams
- Sodium
- 220 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 10 grams
- Sugar
- 2 grams
Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
- Level: Easy
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 10 pancakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 30 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 145 milligrams
- Sodium
- 220 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 10 grams
- Sugar
- 2 grams
Ingredients
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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.
Cook’s Note
Erythritol, a sugar substitute, can be found in most health food stores or online.
