- ½ tsp cinnamon
- ½ cup fresh berries (blueberries, raspberries, or strawberries)
- Sugar-free syrup or a smear of almond butter
How to Make Our Keto & Low-Carb Almond Flour Pancakes
- Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
- Mix Wet Ingredients: In a medium bowl, whisk eggs, almond milk, Greek yogurt, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, mix almond flour, coconut flour, baking powder, salt, and sweetener.
- Combine Wet & Dry: Fold wet ingredients into dry ingredients and stir until smooth. The batter should be thick but pourable.
- Cook Pancakes: Spoon ¼ cup of batter onto the skillet for each pancake. Cook 2–3 minutes per side until golden brown and cooked through. Flip carefully.
- Serve: Stack and serve with berries, sugar-free syrup, or a dollop of nut butter for extra protein and flavor.
Storage & Serving Suggestions
- Storing: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual pancakes for a quick breakfast. Reheat in a toaster or microwave.
- Serving Pairings: Perfect with keto-friendly syrup, fresh berries, or a sprinkle of chia seeds for added fiber.
Don’t Miss The Rest! Press Next Button Below To Continue Reading 🔜🔜
Don’t Miss The Rest! Press Next Button Below To Continue Reading.
