How often do you hear the words "Keto" and "Pancake" in the same sentence? I'd be willing to bet you didn't even know it was possible! Over the past few weeks, I've been testing and adapting keto pancake recipes. My criteria was to make a fluffy, dairy free keto pancake that tastes delicious, and I am happy to report that after weeks of trial and error, I was successful. 

The best part about this recipe, besides how delicious it is, is that it uses ingredients that are most likely all in your keto pantry already. All you need is some almond and coconut flour, cinnamon, baking powder and baking soda, vanilla extract, eggs, and coconut milk!

To make the batter, place the dry ingredients in a bowl or blender (I use my nutribullet - it's perfect for this!), give them a little stir/shake, then add the wet ingredients on top. Then, just blend for 30 seconds to one minute until thoroughly incorporated.

The secret to making these pancakes fluffy is to let the batter sit for 10-15 minutes after you've blended it. Once it thickens up a bit, it will make the yummiest, fluffiest pancakes you ever did see. If the batter gets a bit too thick, simply add a splash of coconut milk until it is the appropriate consistency.

To test your batter, make a mini pancake by placing a small dollop of batter on the pan. Flip after a minute or two to test consistency.

If you're wondering what to put on top of your keto pancakes to keep them keto, our favorite is ketomanna, coconut butter, almond butter, and coconut flakes for a little bit of crunch. If you want a little more sweetness, add a few blueberries or strawberries to the mix!

Keto Pancakes

Yield: 3-4 pancakes // Prep Time: 30 min

INGREDIENTS

DRY
1/2 cup almond flour
2 tbsp coconut flour
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder

pinch of pink himalayan salt

1 tsp monkfruit extract (optional)

WET
1/3 cup coconut milk
2 eggs
1/4 tsp vanilla extract

INSTRUCTIONS

In a bowl (or a small blender jar - I used a nutribullet) combine dry ingredients. Give them a shake/stir until integrated.

Add dry ingredients to wet ingredients, mix for 30-60 seconds, until thoroughly combined.

Allow the mixture to sit for 10 to 15 minutes. Check for consistency. If too thick, add a splash of coconut milk and mix. If too thin, add a sprinkle of almond flour. 

Heat a pan over medium-low heat. If you'd like to test the batter, put a small dollop of batter on the pan, and flip after 1 minute. Remove from heat and have a taste :)

Cook pancakes over medium low heat for 3-4 minutes on the first side, and 1-2 minutes on the second side.

When ready, top with ketomanna, coconut butter, almond butter, and coconut flakes for a little bit of crunch. If you want a little more sweetness, add a few blueberries or strawberries to the mix!

Enjoy :)

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #besynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra