A long time ago, I used to eat steel cut oat pancakes. I used to adore them, the chunky consistency, the full body taste, and the chewy texture. While these aren’t as chunky, they came pretty damn close with the satisfaction. I don’t like those protein pancakes or those cream cheese pancakes that turn out more like crepes. I want a keto pancake and there’s not all that much you can do to actually get what you wish on keto.
I sought out an adventure and wanted to figure out a way to get a very low carb version of the breakfast I missed. I came out with something that exceeded my expectations in every way. A bit fluffy, a bit heavy, all taste, and extremely filling. Top this with a knob of butter and some low-carb maple syrup and you are in for a decadent breakfast.
If you’re not a fan of coconut oil, you can replace it with butter as well. Keep on ketoing on and as you know I’d love to hear from you in the comments below!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/low-carb-almond-flour-flaxseed-pancakes/
½ cup almond flour
½ cup flax seed meal
4 large eggs
5 tablespoons coconut oil
½ cup coconut milk
2 tablespoons erythritol
2 tablespoons butter
1 tablespoon coconut flour
1 teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
This makes a total of 8 servings of Almond Flour & Flax Seed Pancakes. Each serving comes out to be 225.5 Calories, 20.42g Fats, 2.05g Net Carbs, and 6.43g Protein.
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