Thursday, December 22, 2016

Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/
Ingredients
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 4 eggs
  • 1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)
  • 1 tbsp coconut oil, melted (more for greasing your griddle or pan)
  • 1 tsp vanilla extract
The How To’s
  1. Mix the dry ingredients together in a bowl.
  2. Mix the wet ingredients together in a bowl.
  3. Add the wet to the dry and whisk well.
  4. Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.
  5. Heat your griddle to 350 degrees.
  6. Add some coconut oil to your griddle to keep the pancakes from sticking.
  7. Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.
  8. Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.
  9. Keep warm in the oven until ready to serve.
  10. Top with grass fed butter (such as Kerrygold Irish Butter)
  11. Serve with your favorite unsweetened nut butter and *berries.
*Tactical Tip:  Purchase frozen organic berries and warm them in a sauce pan. They will release their liquid and this can used in place of insulin spiking syrups or nasty sugar free fake syrups. I mixed a little nut butter with mine to thicken. 

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