The Best Keto Pancakes


Step 1Crack the eggs into a bowl and beat using a hand whisk and beat with the melted coconut oil or ghee (keep some for greasing the pan). Mix all the dry ingredients: coconut flour or almond flour, Erythritol, baking soda and cream of tartar.

Step 2Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Add the vanilla seeds and mix in.

Step 3Add the dry ingredients - the coconut flour mixture or the almond flour mixture.

Step 4Mix until well combined. If you're using coconut flour, add a splash of water if too thick.

Step 5Grease the pan with the remaining coconut oil and using a spoon or ladle, create small pancakes. You can use pancake molds to create perfect shapes. (Photo: Pancake batter using coconut flour.)

Step 6Cook on low heat for about 5 minutes until the top of the pancake starts to firm up. Then, flip on the other side and cook for another minute. (Photo: Pancake batter using almond flour.)

Step 7When done take off the heat and enjoy!

Step 8Try with full-fat yogurt, crème fraîche or soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.