Keto Atta Pancake
Indulge in a delightfully fluffy and satisfying breakfast with these Keto Atta Pancakes, a low-carb twist on the traditional favorite. Made with a blend of almond flour and coconut flour, these pancakes are gluten-free, keto-friendly, and packed with wholesome goodness. A hint of vanilla and optional lemon zest lend a subtle, aromatic flavor, while ingredients like granulated erythritol and unsweetened almond milk keep things perfectly sweet and diet-conscious. With just 10 minutes of prep and 15 minutes of cooking, this quick and easy recipe serves up golden perfection in every bite. Pair these pancakes with keto-friendly toppings like sugar-free syrup, fresh berries, or whipped cream for a guilt-free breakfast that feels indulgent and nutritious. Perfect for anyone looking to enjoy a low-carb breakfast without sacrificing taste or texture!
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Ingredients
- 1 cup Keto-friendly flour (almond flour)
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 teaspoon Lemon zest (optional)
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Whisk together until well mixed.
Step 2
In another bowl, beat the eggs thoroughly, and then mix in the unsweetened almond milk, vanilla extract, and you can add lemon zest if desired for a subtle citrus flavor.
Step 3
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until you achieve a smooth batter, making sure to avoid lumps.
Step 4
Heat a nonstick skillet over medium-low heat. Melt a small amount of butter to lightly coat the pan.
Step 5
Pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, approximately 3-4 minutes.
Step 6
Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes until golden brown and cooked through.
Step 7
Repeat the process with the remaining batter, adding more butter to the skillet as needed.
Step 8
Serve the keto atta pancakes warm, topped with your favorite keto-friendly toppings such as sugar-free syrup, berries, or whipped cream.
Nutrition Facts
| Serving size | (452.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1166.6 |
| Total Fat 97.1g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 623.8mg | 0% |
| Sodium 1488.6mg | 0% |
| Total Carbohydrate 51.1g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 6.7g | |
| Protein 46.8g | 0% |
| Vitamin D 171.4IU | 0% |
| Calcium 549.1mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1165.5mg | 0% |
Source of Calories