There's
nothing like a big stack of pancakes for breakfast—they're a classic breakfast
staple! This recipe is super easy and will definitely satisfy your craving.
Fluffy
and delicious, grain-free and dairy-free.
#pancake #dairyfree #keto
#pancakes #breakfast #glutenfree
There's a lot of keto pancakes out there that involve 2 ingredients: cream cheese and eggs. They're okay, but they're a little eggy and way more tangy than we like. Adding [almond] flour makes them a little more cakey, and the lemon zest gives them an added layer of flavor that we're totally addicted to.
Not a fan of lemon? Add a teaspoon of vanilla instead!
Obviously,
most typical pancake toppings aren't allowed on the Keto diet. Here's some
ideas for toppings that will take 'em to the next level without kicking you off
Keto: toasted unsweetened coconut, a drizzle of melted unsweetened peanut
butter, a handful of berries, or go savory with a sprinkle of bacon!
TIPS FOR KETO BLENDER PANCAKES :
Let
the batter rest: It’s pretty liquid-y after you first blend it all so you need
to let it rest for a few minutes before cooking. It will thicken up but will
still be scoopable.
Finely
ground blanched almond flour: You still need to use good quality fine almond
flour for these. Using coarse almond meal is going to result in gritty, heavy pancakes,
no matter how well you blend it.
Keep
them small! As always with keto pancakes, you want them to be no more than
about 4 inches in diameter. Otherwise they are too fragile and hard to flip.
Use
a liquid oil: Avocado oil is perfect and it makes these delicious pancakes dairy free. Unless
you top them with butter.
Ingredients :
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups blanched almond flour (about 250g)
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
Instructions :
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Credit : wholesomeyum.com
THE BEST KETO PANCAKES RECIPE
4/
5
Oleh
Hana
