KETO PANCAKES
Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
Provided by Food Network Kitchen
Time 1h10m
Yield 10 pancakes
Number Of Ingredients 13
Steps:
- Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
- Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.
Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
KETO PANCAKES
Make these keto pancakes with almond flour instead of regular wheat flour, or blitz ground almonds until fine if you can't get hold of it
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
- Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.
Nutrition Facts : Calories 731 calories, Fat 61 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium
FAKE PANCAKE (LOW-CARB)
This is a variation of Annies Low-carb No Flour Pancakes found on Lowcarbfriends.com. Annies recipe calls for 1/2 cup of cottage cheese, but as I rarely have cottage cheese on hand, I have used both sour cream and low-carb yogurt. If you use flavored yogurt, you don't need to top your pancakes with anything. I make the whole batch at once and keep any left overs in the fridge so I can just grab them for a quick snack, either plain or with a slice of cheese.
Provided by Jodi Consoli
Categories Breakfast
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a blender.
- Grease a pan, even if it is non-stick, this is a sticky recipe.
- Pour batter onto hot pan until you have a circle of batter that is the size you want the pancake to be.
- When the batter starts to bubble a bit and the edges look a little dry, flip the pancake.
- Cook the other side until it is golden brown- about 30 seconds.
- Serve warm for breakfast or as a chilled snack.
Nutrition Facts : Calories 63.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 6.3, Sodium 48.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.3, Protein 4
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