Now that spring is FINALLY here, Sunday brunch is a must in my family. It’s practically impossible to have a brunch without pancakes on the table. Now, traditional pancakes (made with flour) usually makes me feel bloated and sluggish. Plus, since I’m on a Keto diet (2 months now), I can’t have any carbs. So the challenge was to come up with a Keto friendly pancake recipe. After a few experiments (5 times to be exact), I finally came up with a keto Pancake recipe that tastes as good as the traditional pancakes! One of my favourite things about this recipe is that not only is it low carb and Keto friendly, it is also paleo, gluten-free and dairy free! What more can you ask for?
Keto Fluffy Pancakes: Gluten-Free and Dairy-Free
Ingredients
- ½ cup of non-dairy milk (unsweetened almond in my case)
- 1 cup and 1/3 cup of almond flour
- 2 eggs
For Sweet Pancakes
- 1 teaspoon of 100% pure vanilla extract
- 1 teaspoon of cinnamon
- 1 teaspoon of stevia
For Chocolate Pancakes
- 1 teaspoon of 100% pure vanilla extract
- 1 teaspoon of stevia
- 1 teaspoon of cinnamon
- ½ tbsp of cacao powder
For Salted Pancakes (very good withover easy eggs)
- A pinch of salt
Instructions
- Whisk all ingredients together in a bowl until smooth.
- Preheat a pan on the stove over medium-low to medium heat.
- Add 1 tablespoon of coconut oil (best oil to cook with in high temperature!).
- Drop the batter onto the hot pan and form circles.
- Cover and cook until bubbles start to form.
- Flip and cook until browned on the other side.
- Repeat with the rest of the batter.
Hope you enjoy it!
