With this great keto recipe, starting the day with pancakes while on a keto diet is no longer a dream, but quite a reality! And I’m sure you will do it often because they are incredibly fluffy, tender and delicious!
Cooking time 10 min.
Portion Quantity 3
Ingredients :
Almond flour 50 g
Egg 3 pcs.
Coconut flour 2 tablespoons
Milk 25 ml
Cinnamon 1 tsp.
Half teaspoon leavening powder
Erythritol to taste
Blueberries (frozen are best) 25g
Step 1
Place all the ingredients (except blueberries) in a blender and blend on high speed until smooth
Step 2
Place the dough in a bowl, gently add the blueberries and allow to proof at room temperature for about 10 minutes
Step 3
Preheat a non-stick skillet to medium heat, place the batter and cover immediately. After 3 minutes, flip the pancakes and repeat the process
Bon appetit!
Energy Value per Serving
Calories from fat 63
Calories 132
Fats: 7g
Carbohydrates: 4.1 g
Fiber: 2 g
Digestible carbohydrates: 2.1 g
Protein: 7 g
