Keto Paleo Pancakes
Fluffy, golden, and irresistibly satisfying, these Keto Paleo Pancakes are the ultimate low-carb breakfast delight! Made with a wholesome blend of almond flour and coconut flour, these pancakes are entirely grain-free, gluten-free, and dairy-free, perfectly catering to keto and paleo lifestyles. Lightly sweetened with a keto-friendly sweetener and infused with a hint of vanilla, each bite is a comforting mix of classic pancake flavors and healthy indulgence. Quick to whip up in just 25 minutes, these pancakes boast a soft, airy texture thanks to the combination of eggs and a touch of baking powder. Perfect for weekday mornings or weekend brunches, serve them hot with sugar-free syrup, fresh berries, or a dollop of nut butter for a nutrient-packed start to your day. Whether you're following a diet or just craving guilt-free comfort food, these pancakes are sure to be your new go-to!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon sea salt
- 3 eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 tablespoon swerve or erythritol sweetener
- 1 tablespoon ghee or coconut oil for cooking
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined.
Step 2
In a separate bowl, beat the eggs and then add the unsweetened almond milk, vanilla extract, and melted coconut oil. Mix well.
Step 3
Slowly add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and well combined. If the batter is too thick, add a little more almond milk until you reach the desired consistency.
Step 4
Stir in the sweetener until evenly distributed.
Step 5
Heat a non-stick skillet or griddle over medium heat and add a small amount of ghee or coconut oil to grease it.
Step 6
Spoon 2-3 tablespoons of batter onto the skillet for each pancake, spreading it slightly with the back of the spoon to form circles.
Step 7
Cook for 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set.
Step 8
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side or until golden brown.
Step 9
Repeat with the remaining batter, adding more ghee or coconut oil as needed between batches.
Step 10
Serve hot with your favorite toppings, such as berries, sugar-free syrup, or nut butter.
Nutrition Facts
| Serving size | (439.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1224.9 |
| Total Fat 107.2g | 0% |
| Saturated Fat 41.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 593.8mg | 0% |
| Sodium 1332.8mg | 0% |
| Total Carbohydrate 38.5g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 5.8g | |
| Protein 43.0g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 504.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 354.7mg | 0% |
Source of Calories