- 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
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Add the wet to the dry and whisk well.
- 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.
- Heat your griddle to 350 degrees.
- Add some coconut oil to your griddle to keep the pancakes from sticking.
- Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.
- Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.
- Keep warm in the oven until ready to serve.
- Top with grass fed butter (such as Kerrygold Irish Butter)
- 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.
There's a lot of keto pancakes out there that involve 2 ingredients: cream cheese and eggs. They're okay, but they're a little eggy and way more tangy than we like. Adding,almond flour makes them a little more cakey, and the lemon zest gives them an added layer of flavor that we're totally addicted to. This recipe is super easy and will definitely satisfy your craving. You can add some keto chocolate chips too for more taste. If you try Martabak Singapore you will enjoy a unique taste.ReplyDelete