LOW CARB KETO PANCAKES

INGREDIENTS:

• 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
• 1/4 cup Wholesome Yum Coconut Flour
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Baking powder
• 5 large Eggs
• 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
• 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
• 1 1/2 tsp Vanilla extract (optional, but recommended)
• 1/4 tsp Sea salt (optional, but recommended)

INSTRUCTIONS:

1. In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.)
2. Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

RECIPE NOTES

Serving size: 2 3-inch pancakes

• For best flavor, fry the pancakes in ghee (clarified butter). Don’t use butter, because it burns too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
• Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.