Almond Coconut Pancakes

Indulge in a stack of fluffy and flavorful Keto Almond Coconut Pancakes that are perfect for a delicious and satisfying breakfast. These pancakes are made with a combination of almond flour and shredded coconut, resulting in a delightfully nutty and tropical taste. They are low in carbs and packed with healthy fats, making them a great option for those following a keto lifestyle. Enjoy these pancakes with your favorite sugar-free syrup or top them with fresh berries for a delightful morning treat.

Ingredients

• 
  Eggs (Large)

  3

• 
  Almond Flour

  1 cup

• 
  Shredded Coconut (unsweetened)

  1/4 cup

• 
  Erythritol (or your preferred keto-friendly sweetener)

  2 tablespoons

• 
  Baking Powder

  1/2 teaspoon

• 
  Salt

  1 pinch

• 
  Unsweetened Almond Milk (or any keto-friendly milk of your choice)

  1/4 cup

• 
  Vanilla Extract

  1/2 teaspoon

• 
  Butter or Coconut Oil

  for cooking

• 
  Sugar-free syrup or fresh berries (for serving)

  Optional

Steps

1. In a mixing bowl, whisk together the almond flour, shredded coconut, erythritol, baking powder, and salt.
2. In a separate bowl, beat the eggs. Then, add the almond milk and vanilla extract, and whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for a few minutes to allow the almond flour to absorb the liquids.
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil to coat the surface.
5. Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.
6. Cook the pancakes for about 2-3 minutes on each side, or until golden brown. Flip carefully to avoid breaking the pancakes.
7. Transfer the cooked pancakes to a plate and repeat the process with the remaining batter.
8. Serve the Keto Almond Coconut Pancakes warm with your choice of sugar-free syrup or fresh berries.

Nutritional Value