Ketogenic Pancakes
These ketogenic pancakes are made with **almond flour** and **coconut flour** instead of regular flour, making them a great low-carb option for breakfast or brunch. They're also **gluten-free** and **sugar-free**, and can be made **dairy-free** by using unsweetened coconut milk instead of almond milk and vegan butter instead of regular butter.
The ketogenic diet is a high-fat, low-carb diet that has been shown to be effective for weight loss and improving blood sugar control. It can be difficult to follow a ketogenic diet, however, as many traditional breakfast foods are high in carbs. These ketogenic pancakes are a delicious and satisfying way to start your day without breaking your ketogenic diet.
Ketogenic Pancakes Ketogenic Pancakes Ketogenic Pancakes Ketogenic Pancakes
Prep time: 10 | Cook time: 10 | Serves: 4
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted butter
Instructions
  1. Preheat a skillet over medium heat.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, almond milk, and melted butter.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined.
  5. Pour 1/4 cup of batter onto the hot skillet for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown.
  7. Serve with your favorite keto-friendly toppings.
Why It Works
  • The almond flour and coconut flour in these pancakes are both low in carbs and high in fiber, making them a good choice for a ketogenic diet.
  • The baking powder and salt help the pancakes to rise and give them a fluffy texture.
  • The egg, almond milk, and melted butter add moisture and richness to the pancakes.