These Keto Pancakes are soft, fluffy and easily made for your next low carb breakfast or brunch. They are made with almond flour and coconut flour, and are completely grain free. If you're looking for allergy friendly pancakes, this is your go to recipe!
In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.
In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.
Allow the batter to rest for 3-5 minutes & cook as directed above.
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.