Nothing beats a large stack of pancakes for breakfast—they're a classic! The Keto diet does not mean you have to refrain from enjoying flapjacks just because you're on a low-carb diet. You'll love this recipe because it's simple and will give you full satisfaction.

The recipe is also suitable for those who are on a paleo diet. Almond and coconut flour are used in this recipe to improve the pancake's texture. The flour makes the pancakes fluffy and sweet. With only a few ingredients, you can make the best low-carb pancakes at home.

Ingredients of Keto Pancakes

1. Flour

For this recipe, we’re going to use both coconut flour and almond flour. They are used as low-carb substitutes. Coconut flour contains the most fiber, making it the most nutritious flour available. Additionally, it is rich in fat, which is why it is good for keto dieters. The coconut flour adds a sweeter taste to the pancakes.

On the other hand, almond flour is made from ground almonds. It’s rich in polyunsaturated fats, magnesium and vitamin E. The flour has therapeutic properties and reduces the risk of cardio diseases.

1. Allulose sweetener

Monosaccharide (simple sugar) allulose occurs naturally in plants. Sugar substitute is about 70% sweeter than table sugar, but contains 90-95% fewer calories. This low-carb sweetener does not count towards your sugar intake. The natural sugar substitute does not raise blood sugar levels.

1. Unsweetened almond milk

Since almond milk has very low net carbs, it is keto-friendly. The net carb value of almond milk varies by variety. It contains only 1.4g of net carbs per cup of unsweetened almond milk. It is therefore an excellent ketogenic option. For this recipe, we’re going to use unsweetened almond milk.

Keto Pancakes Recipe

Preperation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Serving: 6

Nutritional facts:

Fat: 23g

Protein: 9g

Carbs: 6g

Fiber: 3g

Calories: 268 Kcal

You’ll need:

• ¼ cup coconut flour
• 1 cup Almond flour
• 2 tbsp Allulose blend
• 5 eggs
• 1 tsp. Baking powder
• ⅓ cup unsweetened almond milk
• ¼ cup avocado oil
• 1 ½ tsp vanilla essence
• ¼ tsp salt

Instructions:

1. Take a bowl and add all the ingredients. Whisk it until the batter becomes smooth. You can add milk little by little if the batter is too thick, but do not add too much.
2. Take a pan and heat oil on medium low flame. Spread 3 tbsp. of batter onto the pan and form circles. Allow to cook until bubbles appear, then cover. Flip over the pancake and cook for another 2 minutes.
3. Repeat it with the remaining batter. Serve it with butter once ready.

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