Diabetic-Friendly Keto Pancakes with Almond Flour

These diabetic-friendly keto pancakes are a delicious and easy way to start your day. Made with almond flour and coconut flour, they're low in carbs and high in protein and fiber. They're also gluten-free and grain-free, making them a great option for people with celiac disease or gluten sensitivity.

I've been a fan of keto pancakes for a while now, but I've always found them to be a bit too eggy. I wanted to create a recipe that was more like a traditional pancake, but still low in carbs and high in protein. After a lot of experimenting, I finally came up with this recipe. These pancakes are light and fluffy, with a slightly sweet flavor. They're perfect for breakfast, lunch, or dinner.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup unsweetened almond milk
• 1 tablespoon melted butter
• 2 tablespoons xylitol or erythritol
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg, almond milk, melted butter, xylitol or erythritol, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and whisk until just combined.
4. Heat a lightly greased skillet over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown.
7. Serve immediately with your favorite toppings, such as butter and syrup.

Why It Works

• The combination of almond flour and coconut flour gives these pancakes a light and fluffy texture.
• The baking powder and baking soda help the pancakes to rise.
• The xylitol or erythritol adds a touch of sweetness without adding any carbs.
• The vanilla extract gives the pancakes a delicious flavor.