Fluffy Keto Pancakes Recipe

These almond flour feathery keto hotcakes are thick, cushioned thus simple to make in only one bowl. They are a sound and flavorful sans grain option and ideal for a low carb breakfast or end of the week early lunch.

Flapjacks are such an incredible end of the week breakfast treat. They are so natural to make and you can modify them as indicated by what you like or have in your wash room.

We are continually exploring different avenues regarding without gluten hotcake plans and as much as we love coconut flour flapjacks, these fleecy keto hotcakes with almond flour are one of our supreme top picks.

Fluffy Keto Pancakes

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Recipe by recommended.tips Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These Keto pancakes are so easy to make and full of goodness. Enjoy! Fluffy Keto Pancakes Ingredients

Ingredients

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 2 tablespoons low-calorie natural sweetener

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon (optional)

  • 6 eggs, at room temperature

  • 1/4 cup heavy whipping cream, at room temperature

  • 2 tablespoons butter, melted

  • 1 teaspoon vanilla extract

Directions

  • Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl.
  • Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
  • Heat a lightly oiled griddle over medium-high heat.
  • Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes.
  • Flip and cook until browned on the other side, 2 to 3 minutes.
  • Repeat with remaining batter.
  • Enjoy!

Notes

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