KETO LOW CARB PANCAKES WITH ALMOND FLOUR & COCONUT FLOUR (PALEO, GLUTEN-FREE)
Settling on a low-carb breakfast food could be no simple undertaking. My love for pancakes and eggs has 1 need for both: the better, the fluffier! Bearing that in mind, producing an keto sandwiches recipe was for quite a while in my list.
I had been convinced that a low carb sausage recipe would result in a better feel. After a couple of experiments my theory came true!
Among my favourite things about those is they may be paleo, and are keto carb. Preparing the pancakes together with coconut milk and milk makes the above them all!
All these low carb sandwiches with coconut flour and milk are delicious, fluffy, and simple. Paleo and gluten free, also!
Main Course, course Breakfast
Cuisine American
Calories 268 kcal
Complete Time 20 minutes
Servings : 6
INGREDIENTS
- 1 cup Blanched almond milk (blanched & finely soil advocated )
- 2-3 tablespoon Erythritol (or some other sweetener of choice)
- 1 teaspoon Gluten-free baking powder
- 5 big Egg
- 1/3 cup Unsweetened almond milk (or some other milk of option; might require more - see directions )
- 1/4 cup Avocado oil (or some other neutral tasting oil That's liquid at room temperature)
INSTRUCTIONS
- Whisk all ingredients together in a bowl. Add a bit more milk When it's too thick. Do not add too much, or even the pancakes will probably be too"wet".)
- Preheat an panon the cooker over. Drop the batter onto the pan and then shape into circles. Repeat with the rest.