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Keto Pancakes from the Tribal Kitchen

Obligatory Introductory Blather:

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.

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Keto Pancakes from the Tribal Kitchen

Preheat griddle to 320ºF/160ºC

Sift together

•     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

Whisk together

•     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

Add dries to wets and whisk until smooth.

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.

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Serve with butter, (sugar-free) syrup, almond butter, cottage cheese, yogurt, or whatever else makes for a good morning.