Keto Gluten-Free Low Carb Pancake Recipe
These keto gluten-free fluffy pancakes are the perfect breakfast recipe for any diet! Made with low carb ingredients.
Ingredients
- 1 Cup Almond Flour
- ½ Cup Coconut Flour
- 1 tbsp Psyllium Husk
- 1 tsp Baking Powder
- 5 Eggs
- ¼ Cup Rapeseed Oil or Avocado Oil
- 1-2 tsp Sweetener (Optional)
- 1 Cup Unsweetened Almond Milk
- 2 tsp Vanilla Extract
- ½ tsp Salt
Instructions
- Whisk all the ingredients together with your metal whisk in a bowl or large jug. The batter should be smooth like a typical pancake. If it's too thick add more milk but not too runny.
- Pre-heat your hob at no.2 electric (low heat). Lightly grease your frying pan.
- Drop small amounts of batter on to the pan to form circles.
- Cover with a transparent lid and cook for about 2 minutes until bubbles start to form. Flip and cook for another 2 minutes until browned. Repeat with the rest of the batter.
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If your pancakes are too dark this means your hob is too hot! Lower the heat. Patience is the key to these pancakes
Nutrition
Serving: 12gCalories: 105kcalCarbohydrates: 6gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 68mgSodium: 169mgPotassium: 26mgFiber: 3gSugar: 1gVitamin A: 99IUCalcium: 52mgIron: 1mg
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