Low Carb Fluffy Hotcakes
Indulge in guilt-free breakfast bliss with these Low Carb Fluffy Hotcakes, a keto-friendly twist on a classic favorite! Made with a nourishing combination of almond flour and coconut flour, these hotcakes are delightfully light and airy, yet perfectly satisfying. Enhanced with a hint of vanilla and lightly sweetened with erythritol, they strike a delicious balance between comfort food and healthy eating. Ready in just 25 minutes, this easy recipe is perfect for busy mornings or lazy weekend brunches. Serve them warm with sugar-free syrup, fresh berries, or a dollop of whipped cream for a beautifully low-carb, high-flavor start to your day. Perfect for those following a ketogenic diet or anyone looking to reduce their carb intake without sacrificing the joy of a pancake breakfast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Erythritol or other low-carb sweetener
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (or coconut oil) for cooking
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol until well combined.
Step 2
In another bowl, beat the eggs thoroughly, then add the almond milk and vanilla extract. Whisk until smooth.
Step 3
Pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. Let the batter sit for a couple of minutes to thicken.
Step 4
Preheat a non-stick skillet or griddle over medium-low heat and add a small amount of butter or coconut oil to coat the surface.
Step 5
Spoon about 1/4 cup of batter per hotcake onto the skillet. Use the back of the spoon to gently spread the batter into a small circle, keeping it thick to maintain fluffiness.
Step 6
Cook the hotcakes for about 3-4 minutes, or until the edges look firm and the bottoms are golden brown. Carefully flip and cook for an additional 2-3 minutes.
Step 7
Transfer the cooked hotcakes to a plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 8
Serve the low carb fluffy hotcakes warm, topped with your choice of sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
| Serving size | (446.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1069.9 |
| Total Fat 89.0g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 618mg | 0% |
| Sodium 1343.6mg | 0% |
| Total Carbohydrate 58.5g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 5.8g | |
| Protein 43.2g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 510.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 354.7mg | 0% |
Source of Calories