Embark on a delightful journey of guilt-free indulgence with these Easy Fluffy Keto Pancakes, a low-carb twist on the classic morning favorite. Crafted with a combination of keto-friendly ingredients, these pancakes offer a satisfying and fluffy texture that closely rivals traditional versions.
The magic begins with a simple blend of softened cream cheese, eggs, melted butter, almond flour, baking powder, vanilla extract, and a touch of keto-friendly sweetener. The blender transforms these ingredients into a smooth and cohesive batter that promises a pancake experience without the carb load.
As the batter rests for a few minutes, the almond flour works its magic, absorbing the liquid and contributing to the desired fluffiness. Poured onto a heated griddle or non-stick pan, the pancakes take shape, cooking until bubbles form on the surface and the edges set. A gentle flip and a brief cook on the other side result in golden-brown perfection.
Serve these Easy Fluffy Keto Pancakes warm and customize them with your preferred keto toppings. Whether adorned with sugar-free syrup, a handful of fresh berries, or a dollop of keto-friendly whipped cream, these pancakes prove that a ketogenic lifestyle can indeed accommodate the joy of a classic breakfast. Indulge in the delicious flavors and fluffy texture of these low-carb wonders, making each bite a celebration of mindful and satisfying eating.
Easy fluffy keto pancake
Ingredients:
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 tablespoon Erythritol or any keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons melted butter or coconut oil for cooking
- Pinch of salt
Instructions:
- In a bowl, whisk together almond flour, coconut flour, baking powder, Erythritol, and a pinch of salt.
- In a separate bowl, beat the eggs and add vanilla extract. Mix well.
- Add the egg mixture to the dry ingredients and stir until combined.
- Gradually add the almond milk, stirring continuously, until you get a smooth batter. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of melted butter or coconut oil.
- Spoon the batter onto the skillet to form pancakes of your desired size.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
- Serve the keto pancakes with your favorite sugar-free syrup, berries, or a dollop of whipped cream (keeping in mind the additional nutritional content of your toppings).
Nutritional Information (Approximate per serving, assuming 2 servings):
- Calories: 350-400 kcal
- Protein: 13-15g
- Carbohydrates: 10-12g
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- Fat: 30-35g
- Saturated Fat: 10-12g
- Monounsaturated Fat: 12-15g
- Polyunsaturated Fat: 4-5g
- Cholesterol: 190-220mg
- Sodium: 350-400mg
- Potassium: 150-200mg
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