Description
Delicious and fluffy Keto Sticky Bun Pancakes made with almond and coconut flour, perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon baking powder
- 2 tablespoons erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Let the batter rest for about 5 minutes.
- In a small bowl, mix the ground cinnamon with 1 tablespoon of erythritol.
- Preheat a non-stick skillet over medium heat. Use a 1/4 cup measure to pour batter onto the skillet for each pancake.
- Sprinkle a pinch of the cinnamon mixture on top of each pancake as they cook.
- Cook for about 2-3 minutes until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve warm, drizzled with sugar-free syrup or your favorite keto-friendly topping.
Notes
- Let the batter rest for optimal fluffiness.
- Adjust sweetness according to your preference.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg