Pancake - Almond & Coconut
After I published two videos on Keto Fluffy Pancakes using almond and coconut flour respectively, some of you have been requesting for a combo of almond and coconut flour, so here it is. So light, fluffy and delicious. As some of you have also been asking whether these pancakes can be cooked with waffle iron, the answer is yes as you can see in the video. I used my Belgian waffle maker, and they turned out nice and fluffy. Of course, the texture will still be the same as the pancake texture that is soft and fluffy.
1. For best results, weigh the ingredients with a digital scale
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter should be thick. This is what makes the pancakes light and fluffy. A runny batter will make the pancake spread too much hence they will be flat and not so fluffy. Rest the batter for 5 to 10 minutes to allow it to hydrate evenly resulting in light and fluffy pancakes.
4. While resting the batter, preheat the skillet or pan for 3 to 5 mins over medium high heat.
5. Then grease the pan with butter or any oil of your choice.
6. Spoon the batter onto the pan. It is best to use a suitable measuring spoon or cup so that all the pancakes are of the same size. This recipe makes about 9 small pancakes.
7. Reduce the heat to medium low and cook for 2 to 3 minutes each side.
8. Once you start to see bubbles on the surface of the pancakes, peek at the underside to check if it is golden brown. The sides of the pancakes should also look drier and firmer then flip over. Do not flip more than once as the trapped air will escape. The trapped air is what makes the pancakes light and fluffy.
9. Once ready, transfer to a plate. Stack them up, serve with homemade Keto Strawberry & Blueberry Jam, butter and drizzle with sugar free maple syrup and enjoy with a cup of coffee or tea.
10. If you don't have a sweet tooth, enjoy it savory with bacon, cheese, egg, lettuce then drizzle with sriracha and mayo - so good!
11. These pancakes can be refrigerated for a few days and frozen for months. Just reheat in a microwave.
[Total Servings = 9]
NUTRITION INFO PER SERVING (Pancakes only without any garnishing)
Total Carb = 2.4 g
Dietary Fiber = 1.2 g
Net Carb = 1.2 g
Calories = 132
Total Fat = 11.7 g
Protein = 4.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
