Keto Nut Butter Pancakes

Ready in 20 minutes

Serves 5 people

  • 400 calories
  • 13 g protein
  • 9 g carbohydrates
  • 32.5 g fat

Ingredients

  • ¾ cup almond butter
  • 4 eggs
  • ⅓ cup coconut milk
  • 2 tbsp Erythritol

Spices/Condiments

  • 1 tsp cinnamon
  • ½ tsp baking soda
  • 2 tbsp coconut oil
  • Walden Farms maple syrup (topping)

Preparation

  1. Place all ingredients into a food processor, blender, or bullet
  2. Process until well combined, 5-10 seconds
  3. In a large pan, melt oil over low heat until the bottom is coated
  4. Using a ladle, pour about ¼ cup pancake batter onto pan
  5. Once bubbles begin to form on the surface, flip and cook the opposite side for about 40 seconds
  6. Repeat the process, adding more oil as needed, until the entire batch of batter has been cooked into pancakes
  7. Pour syrup over top and serve

The ketogenic diet is something that I have seen all over social media recently. It seems to be gaining a lot of traction, and after some personal research, I can see why! It seems like it has helped hundreds of people lose weight and even fight cancer. The science behind it is fascinating, so I figured what the hell! I’ll test it out for a bit! (because I just love experimenting on myself!)

This is one of the recipes that I found out there in the ether and modified a bit for my liking, Keto Nut Butter Pancakes. I recently rediscovered peanut butter and other nut butters, and I’m freaking obsessed. I used to stay away from any kind of nuts when I stupidly tried a low fat diet, but I could not be happier to be back!

These pancakes are super simple to make, and super delicious to eat! The creamy texture of the nut butter blends beautifully with the milk and eggs to create a creamy yet fluffy pancake to serve up in the morning. Or, if you’re like me, have breakfast for dinner! Regardless, these pancakes are a must-have, and I would recommend them to anyone trying to stay on a ketogenic diet or just trying to have a delicious go-to pancake recipe!

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