Keto Paleo Pancakes
Fluffy, tender, and packed with flavor, these Keto Paleo Pancakes are a perfect blend of low-carb and grain-free deliciousness! Made with a wholesome mix of almond and coconut flour, these pancakes are naturally gluten-free and ideal for both keto and paleo diets. Lightly sweetened with Swerve or erythritol and infused with the warm essence of vanilla, every bite is as comforting as it is healthy. With just 10 minutes of prep time, these pancakes come together effortlessly for a quick, satisfying breakfast or brunch. Cooked in indulgent ghee or coconut oil for a golden, crispy edge, they're perfect served with sugar-free syrup, fresh berries, or a dollop of nut butter. Whether you're watching carbs or embracing a clean-eating lifestyle, this recipe proves you don't have to sacrifice flavor for nutrition!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon sea salt
- 3 eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 tablespoon swerve or erythritol sweetener
- 1 tablespoon ghee or coconut oil for cooking
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined.
In a separate bowl, beat the eggs and then add the unsweetened almond milk, vanilla extract, and melted coconut oil. Mix well.
Slowly add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and well combined. If the batter is too thick, add a little more almond milk until you reach the desired consistency.
Stir in the sweetener until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and add a small amount of ghee or coconut oil to grease it.
Spoon 2-3 tablespoons of batter onto the skillet for each pancake, spreading it slightly with the back of the spoon to form circles.
Cook for 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side or until golden brown.
Repeat with the remaining batter, adding more ghee or coconut oil as needed between batches.
Serve hot with your favorite toppings, such as berries, sugar-free syrup, or nut butter.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 505 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 355 mg | 8% | |
*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.
