Keto Pancakes | Nut Free & Gluten Free!
These pancakes are almost indistinguishable from normal pancakes! Make them for a delicious brunch or just an awesome snack!
Servings: 4
Calories: 416kcal
Ingredients
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 15 drops liquid stevia
- 6 large eggs
- 3/4 cup nut milk almond, coconut or macadamia will all work
- 6 tbsp coconut flour
- 1/4 cup golden flaxseed meal
- 1/4 tsp pink himalayan salt
- 1 tsp baking powder
- 1/3 cup fresh blueberries
Instructions
- Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
- In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.
- Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.
- Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.
- Once the batter has thickened fold in the blueberries.
- When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.
- Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.
- Best stored in a zip top bag or air tight container in the fridge up to 1 week.
Notes
6 grams net carbs!
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