Keto Atta Pancake
Delightfully fluffy and packed with wholesome flavor, these Keto Atta Pancakes are a guilt-free breakfast option for anyone following a low-carb lifestyle. Made with nutrient-rich almond flour and coconut flour, these pancakes boast a light texture while staying keto-compliant. A hint of granulated erythritol adds a touch of sweetness, and optional lemon zest lends a bright, citrusy note. With only 10 minutes of prep time, this easy recipe uses pantry staples such as unsweetened almond milk, eggs, and vanilla extract to create a smooth, lump-free batter. Golden and tender, these pancakes cook to perfection in butter and are ideal for serving with sugar-free syrup, fresh berries, or whipped cream. Perfect for busy mornings or relaxed brunches, these keto-friendly pancakes prove that healthy eating can be indulgent and delicious!
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Recipe Information
Ingredients
- 1 cup Keto-friendly flour (almond flour)
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 teaspoon Lemon zest (optional)
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Whisk together until well mixed.
In another bowl, beat the eggs thoroughly, and then mix in the unsweetened almond milk, vanilla extract, and you can add lemon zest if desired for a subtle citrus flavor.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until you achieve a smooth batter, making sure to avoid lumps.
Heat a nonstick skillet over medium-low heat. Melt a small amount of butter to lightly coat the pan.
Pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, approximately 3-4 minutes.
Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve the keto atta pancakes warm, topped with your favorite keto-friendly toppings such as sugar-free syrup, berries, or whipped cream.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 6.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 549 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
