Today I’m back with a lovely Keto recipe that is based on pancakes. Many of those on the Keto diet get annoyed with the lack of syrups allowed when eating pancakes. However, I have used a sneaky way to get around this – which is why this recipe is awesome. Trust me, you will love it.

There’s just something very American about eating pancakes and these may lack certain ingredients that are found in regular pancake recipes, but they still remain as tasty as ever! As seen below, you can observe Dave’s plate. He LOVES his pancakes swimming in syrup, whereas I am a little less heavy on the toppings!

Of course, you can choose to have other stuff as well. Personally, I opted for strawberries instead which is a fruit that I’ve always enjoyed. For Keto lovers as well, strawberries are fine to eat and are delicious when fresh. Speaking of which, these strawberries were hand-picked from a local PDX farm near my house – so you know there are no pesticides or junk lingering on them.

Ingredients:

• 2 large eggs
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons melted coconut oil or butter
• 1/4 cup unsweetened almond milk

Instructions:

1. In a medium bowl, whisk together the eggs until light and frothy.
2. Add the almond flour, coconut flour, baking powder, and salt to the bowl, and whisk to combine.
3. Stir in the melted coconut oil or butter and almond milk until a batter forms.
4. Heat a nonstick pan over medium heat. Scoop 1/4 cup of batter onto the pan for each pancake.
5. Cook the pancakes until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook until the other side is golden brown, about 1-2 minutes more.
7. Repeat with the remaining batter.

This recipe makes 4 small pancakes. You can double or triple the recipe as needed. Serve with your favorite keto-friendly toppings, such as butter, whipped cream, or sugar-free syrup. Enjoy!