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A rainy Sunday… the fire is burning and the smell of coffee greets you.

The only thing you’re missing is an easy and quick breakfast, namely Keto Pancakes!

My undying love for both eggs and pancakes has just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose keto low carb pancake recipe has been on my list for quite some time.

I love to experiment and the pancakes were fantastic! Of course I am happy to share this recipe with you!

PREP TIME:

max. 15 minutes

BAKING TIME:

10 minutes

NUMBER:

4 pancakes

INGREDIENTS:

4 eggs.

60 grams of coconut flour.

2-4 tablespoons of Erythritol (Erythritol is a very good sugar substitute, contains no calories, sugars, carbohydrates and fats and has a delicious sweet taste.) Perfect for baking!

1 scoop of vanilla or banana protein powder.

Sugar-free coconut drink or sugar-free almond milk.

Extra: pinch of cinnamon.

60 grams of coconut oil.

TOPPING:

½ cup of fresh berries (raspberries, strawberries, and blueberries).

1 cup heavy whipping cream with (from your sweeter) vanilla powder.

Keto chia jam.

PREPARATION:

Mix the eggs.

Add the coconut flour, scoop protein and sugar-free drink until it becomes a batter.

Add the tablespoons of Erythritol and taste (you may want it sweeter.)

You can spice it with cinnamon or try gingerbread spices!

Heat the organic coconut oil in a cast iron skillet.

Fry the pancakes over medium heat for 2-4 minutes on each side.

Whip the whipped cream until it becomes stiff.

Serve your pancakes with a spoonful of cream on the side and top with berries.

Add keto chia jam to taste.

I definitely like these better than pancakes made with just one type of low carb flour! And they’re great for a low carb keto way of eating!

Try them out!

Tasty!

Joanna

XxX