My dear co-conspirator, Donna, eats healthier than do I, but Sunday morning pancakes have been a trial and a thorn. Many attempts with various sugar-free and keto recipes have been less than satisfactory. This version is based loosely on something from random-keto-foodie-blogs with tweaks arrived at by discussion and experiment.
Keto Pancakes from the Tribal Kitchen
Preheat griddle to 320ºF/160ºC
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- ¼ tsp glucomannan
- 1-2 tbsp granulated sweetener of choice
- 2 tbsp oil (light olive is what I use)
- 3 large eggs
- 1/4 cup milk of choice (½ cream - ½ almond milk ?)
- Perhaps a splash of vanilla extract
Butter the preheated griddle.
Pour ⅓ cup of batter on the buttered griddle
Cook for 4+ minutes per side till nicely browned and bubbly
Another cooking method:
Warm a small pan (I have a 6” cast iron) with a lid over medium low.
Before each pancake add a bit of butter or coconut oil to the pan.
Pour 1/4 cup of batter in the pan. It should sizzle slightly.
Cook covered for 4+ minutes per side. The pancakes fluff more using this method.
Makes 4-6 pancakes.
Serve with butter, (sugar-free) syrup, almond butter, cottage cheese, yogurt, or whatever else makes for a good morning.