Mediterranean Diet Keto Pancakes
Embrace a delightful fusion of health and flavor with these Mediterranean Diet Keto Pancakes, perfectly crafted to align with your low-carb lifestyle without sacrificing indulgence. Made with a nourishing blend of almond flour and coconut flour, these gluten-free pancakes are elevated with the richness of extra virgin olive oil and the bright zest of lemon, giving them a distinctly Mediterranean flair. A touch of chia seeds adds texture and a boost of omega-3s, while unsweetened almond milk keeps them light yet satisfying. Quick to make in just 25 minutes from start to finish, these fluffy pancakes are perfect for breakfast or brunch and pair beautifully with Greek yogurt, fresh berries, or a drizzle of honey. Whether you're following the keto diet or simply seeking a wholesome, nutrient-packed pancake recipe, these Mediterranean-inspired delights will soon become your go-to!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 tablespoon Chia seeds
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir until evenly mixed.
In another bowl, whisk together the eggs, almond milk, olive oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined.
Fold in the lemon zest and chia seeds into the batter. Let the batter sit for 5 minutes to thicken.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little olive oil, if needed.
Pour approximately 1/4 cup of batter for each pancake onto the preheated skillet. Spread slightly to form even rounds.
Cook for 2-3 minutes until bubbles form on the surface of the pancakes and the edges begin to set.
Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat the process with the remaining batter, adjusting heat if necessary to prevent burning.
Serve the pancakes warm, topped with fresh fruit, Greek yogurt, or a drizzle of honey, if desired.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 574 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 403 mg | 9% | |
*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.
