Description
Move over bacon and eggs, these pancakes are a squeaky clean keto game changer!
Ingredients
Scale
- 4 eggs
- 1/2 cup hemp milk
- 1/4 cup coconut flour
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon butter for frying
Instructions
- Combine all ingredients except for butter in a small blender.
- Blend for 20 seconds, or until smooth.
- Let the batter rest for 2 minutes – It will be thick.
- Heat the butter in a nonstick skillet over medium heat.
- Drop 1/4 cup spoonfuls into the pan and cook for 2 minutes, or until bubbles appear on the surface.
- Flip, and cook for an additional 1 minute.
- Remove and repeat with the remaining batter.
ALTERNATIVE METHOD
- Butter a small ramekin or mug and place 1/4 cup of batter inside.
- Cook, uncovered for 30-40 seconds in the microwave.
Notes
- This batter can also be cooked in the microwave like a muffin – see alternative method in instructions.
- The batter won’t keep, so cook all of the pancakes at once and then store in the fridge and reheat as needed.
- The photo shows these served with the berry compote, but the nutrition info below is for the pancakes alone, so if you add the berry compote be sure to count those carbs too.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: keto breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 191
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 10g