KETO FLAPPERS
These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.
Provided by Ghoward1995
Categories Pancakes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
- Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 13.3 g, Cholesterol 170.4 mg, Fat 10.1 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 257.5 mg, Sugar 1.3 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
