Low Sodium Keto Pancakes
Start your morning with a stack of fluffy, guilt-free Low Sodium Keto Pancakes—a perfect blend of health and indulgence! These pancakes are crafted with almond and coconut flours for a nutrient-packed, low-carb base, while a touch of erythritol adds subtle sweetness without the sugar crash. Designed for those following a ketogenic or low-sodium diet, this recipe swaps traditional baking powder for a low-sodium alternative, making these pancakes both heart-healthy and delicious. Quick and easy to prepare, the batter comes together in minutes, featuring wholesome ingredients like unsweetened almond milk, avocado oil, and a splash of vanilla extract for an extra depth of flavor. Serve these golden pancakes with keto-friendly toppings like fresh berries, sugar-free syrup, or whipped cream for a breakfast that’s as satisfying as it is nutritious! Perfect for keto enthusiasts or anyone seeking a healthier take on a breakfast classic.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder (low sodium)
- 2 tablespoons Erythritol (or preferred keto sweetener)
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Avocado oil
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, coconut flour, low sodium baking powder, and erythritol until well combined.
Step 2
In a separate bowl, beat the eggs, then add the unsweetened almond milk, vanilla extract, and 1 tablespoon of avocado oil. Mix until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and well combined. Let the batter sit for a few minutes to allow the flour to absorb the liquids and thicken slightly.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with the remaining avocado oil.
Step 5
Scoop 1/4 cup portions of batter onto the skillet, spacing them apart to allow for spreading.
Step 6
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
Step 7
Transfer the cooked pancakes to a plate and cover to keep warm while you repeat the process with the remaining batter.
Step 8
Serve the low sodium keto pancakes with your favorite keto-friendly toppings such as berries, sugar-free syrup, or a dollop of whipped cream.
Nutrition Facts
| Serving size | (567.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1120.8 |
| Total Fat 94.6g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 558mg | 0% |
| Sodium 405.8mg | 0% |
| Total Carbohydrate 59.5g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 5.8g | |
| Protein 43.8g | 0% |
| Vitamin D 210.8IU | 0% |
| Calcium 715.6mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 397.4mg | 0% |
Source of Calories