Who says keto can't be sweet? Made even sweeter by the fact that they're dairy free, gluten free, and pack a full serving of our MCT powder, we dare you to try these and not lick your plate clean ;)
Serves: 2 // Serving Size: 3-4 pancakes // Prep time: 20 min
1 Cup Almond Flour
4 Tbsp Coconut Flour
1/2 Tsp Cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of Pink Himalayan Salt
2/3 Cup Coconut Milk
4 Whole Eggs
1 Tsp Vanilla Extract
Coconut Whipped Cream
*nutritional data calculated with and without toppings
1. In a bowl (or a small blender jar - I used a nutribullet) combine dry ingredients. Give them a shake/stir until well mixed.
2. Add dry ingredients to wet ingredients and blend/whisk for 1 minute until thoroughly combined.
3. Allow the mixture to sit for 5-10 minutes, then check the consistency. If too thick, add a splash of coconut milk and mix. If too thin, add a sprinkle of almond flour.
4. Heat a teaspoon of your preferred cooking oil in a large pan over medium-low heat. Cook pancakes over medium-low heat for 3-4 minutes on the first side, and 1-2 minutes on the second side. When ready, enjoy with toppings of your choice :)
I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!
Pancakes Nutrition Facts (Without Toppings):
Pancakes Nutrition Facts (As Pictured):
Toppings: 1/4 Cup Blueberries, 100g Coconut Whipped Cream
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