On your Sunday morning we have this question for you, do you love and have passion of preparing ideal bowls?? Well if you do, we got you covered this Sunday morning with Keto Pancakes with Berries and Whipped Cream. Try the best and amazing dishes you've never tried before
This is a breakfast starter pack on Sunday, however main breakfast dish can be prepared alongside the starter
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup unsweetened almond milk
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1/2 cup heavy whipping cream
1 tablespoon powdered erythritol (optional, for sweetening the whipped cream)
In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk until well blended.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for about 5 minutes to thicken.
Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
While the pancakes are cooking, whip the heavy cream with an electric mixer until soft peaks form. If desired, add powdered erythritol for sweetness and mix until combined.
Serve the pancakes warm, topped with mixed berries and a generous dollop of whipped cream.
Serves 2
Calories: 450
Net Carbs: 8g
Protein: 14g
Fat: 40g
For a fluffier pancake, separate the egg whites from the yolks, whip the egg whites until stiff peaks form, and gently fold them into the batter before cooking.
You can substitute the mixed berries with sugar-free chocolate chips or chopped nuts for added flavor and texture.
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