Pancake Recipe below This Keto Pancake Recipe has the perfect combination of both almond and coconut flours which leads to a better texture. Pancakes are great to have as a breakfast option Servings: 8 pancakes each sized 8cm Ingredients: * = available here at the Keto Store 1 Tablespoon of Butter 50g (1/2 Cup) Almond Flour*1 Tablespoon Coconut Flour* 1/2 teaspoon Baking Powder* 1 Tablespoon Monkfruit Erythritol Sweetener*3 eggs 1/4 Cup Milk of choice 1 teaspoon Vanilla essence or Vanilla Flavour It Inulin*SaltSmall amount of deodorised coconut oil or neutral tasting oil for fryingMacros: per 8cm pancake Net Carbs 1.1g Fat 3.5g Protein 1.8g Fibre 1.3g energy 191kJ Method: 1 - Melt 1 Tablespoon of butter in the frying pan 2 - In a large mixing bowl place 50g (1/2 Cup) Almond Flour, 1 Tablespoon Coconut Flour, 1/2 teaspoon Baking Powder, 1 Tablespoon Monkfruit Erythritol Sweetener and whisk to combine. 3 - Crack 3 eggs into the bowl and whisk. When it gets too firm add 1/4 Cup of milk. 4 - Add in 1 teaspoon of vanilla essence or vanilla inulin and a pinch of salt. 5 - Whisk batter until smooth6 - Tip the melted butter from the frying pan and whisk to incorporate into the batter. 7 - Add oil to any residual butter left in the frying pan return to a medium to low heat.8 - Drop the batter onto the hot pan and form into circles.9 - Once bubbles start to form, flip over and cook on the other side. 10 - Repeat with the remainder of the batter These pancakes go really well with your home made sugar-free Maple Syrup.
