Fluffy Keto Pancakes
These fluffy keto pancakes are perfect for Sunday morning breakfast...or lunch, or dinner!
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp monk fruit sweetener
- 1 tsp baking powder
- 4 whole eggs
- 2 egg whites
- 6 tbsp almond milk
- 1 tsp vanilla
- pinch salt
Whisk the eggs, egg whites, almond milk, and vanilla together.
In a separate bowl combine all of the dry ingredients.
Add the dry ingredients to the wet until just combined.
Heat a skillet over med heat or use a large electric skillet.
Pour about 3 tablespoons of batter per cake onto the hot skillet. Allow the cake to cook until you see bubbles form. Flip the cake over and cook for 2 more minutes.
If you are cooking in batches, you can heat your oven to 200° and place the finished pancakes in a warm oven while you finish cooking the rest of the batter.
Nutrition Information for 1 Pancake:
Net Carbs: 1.6g