How to make keto pancake. A long time ago, I used to eat steel cut oat pancakes. I used to adore them, the chunky consistency, the full-body taste, and the chewy texture. While these aren’t as chunky, they came pretty damn close with the satisfaction. I don’t like those protein pancakes or those cream cheese pancakes that turn out more like crepes. I want a keto pancake and there’s not all that much you can do to actually get what you wish on keto.
I sought out an adventure and wanted to figure out a way to get a very low carb version of the breakfast I missed. I came out with something that exceeded my expectations in every way. A bit fluffy, a bit heavy, all taste, and extremely filling. Top this with a knob of butter and some low-carb maple syrup and you are in for a decadent breakfast.
If you’re not a fan of coconut oil, you can replace it with butter as well. Keep on ketoing on and as you know I’d love to hear from you in the comments below!
⬇️ Read the full recipe with full nutrition breakdown of this Keto Pancake Recipe ⬇️
½ cup almond flour
½ cup flax seed meal
4 large eggs
5 tablespoons coconut oil
½ cup of coconut milk
2 tablespoons erythritol
2 tablespoons butter
1 tablespoon coconut flour
1 teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
This makes a total of 8 servings of Almond Flour & Flax Seed Pancakes. Each serving comes out to be 225.5 Calories, 20.42g Fats, 2.05g Net Carbs, and 6.43g Protein.
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