Ever wake up craving a breakfast that feels indulgent yet keeps you on track with your health goals? These keto pancakes are your answer. With almond and coconut flour, they’re fluffy little clouds of morning bliss—perfect for days when you want a cozy start without the carb guilt.
Steps
- Begin by gathering all the necessary ingredients for the pancakes, including almond flour, coconut flour, eggs, and any additional ingredients of your choice.
- Add all the ingredients into a blender, ensuring that each component is well-measured to maintain the desired consistency and flavor.
- Blend the mixture until it is smooth and free of any lumps, ensuring a consistent batter that is easy to pour.
- Preheat a non-stick skillet over medium heat, allowing it to reach the right temperature for cooking the pancakes evenly.
- Pour the batter directly from the blender into the skillet, forming individual pancakes of your preferred size.
- Cook each pancake for a few minutes until bubbles form on the surface and the edges firm up, then flip it over.
- Continue cooking on the other side for another minute or two, until the pancakes are golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat the process with the remaining batter until all pancakes are made.
- Serve the pancakes warm, optionally topping them with fresh fruit, syrup, or your favorite pancake accompaniments.
Ingredients
- 3 eggs
- 1 ripe banana
- 1/4 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Coconut oil or butter, for cooking
FAQ
- Can I make these pancakes without a blender?
- Absolutely! While using a blender makes the process quicker and results in a smoother batter, you can still mix the ingredients by hand or with a whisk. Just ensure that you stir well to avoid any clumps.
- Are these pancakes suitable for a gluten-free diet?
- Yes, these pancakes are made with coconut and almond flour, which are both gluten-free, making them a great option for those who need or prefer to avoid gluten.
- What makes these pancakes filling?
- The combination of almond meal and coconut flour provides a good amount of protein and healthy fats, which helps keep you satisfied for a longer period.
- Can I make these pancakes in advance?
- Certainly! You can prepare the batter ahead of time and store it in the refrigerator for a day. Alternatively, you can cook the pancakes and store them in the fridge or freezer, reheating as needed.
- What is the texture of these pancakes like?
- These pancakes tend to be on the thinner side, similar to traditional flapjacks, but they are still deliciously satisfying.
Tips
- Use a blender to mix your pancake batter. This approach minimizes the mess and hassle by eliminating clumps and allowing you to pour the batter directly from the blender into the pan.
- Incorporate almond flour for added protein and healthy fats. This enhances the nutritional value of the pancakes, helping to keep you fuller for longer.
- Aim for thin pancakes, or flapjacks, as a variation. This style offers a different texture and can be a nice change from traditional thicker pancakes.
Equipment
- Blender – for mixing the pancake batter smoothly and pouring directly into the pan.
