Recipe By just.a.mom
Rating
Published Jun 27th
Prep 10m Cook 5m Additional - Ready In 15m
Servings 8 pancakes Calories 382.5

These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.

Recipe Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 tablespoons low-calorie natural sweetener (such as Swerve®)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 6 eggs, at room temperature
  • ¼ cup heavy whipping cream, at room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 382.5
  • Carbohydrate 13.4 g
  • Cholesterol 281.2 mg
  • Fat 33.2 g
  • Fiber 3.5 g
  • Protein 15.3 g
  • Saturated Fat 10.3 g
  • Sodium 842.3 mg
  • Sugar 1.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. I must say after going without any type of breads this recipe was a big treat. I did do a little tweaking but used a ingredients listed. My tweaks were 1/3 cup heavy cream instead of 1/4, 1Tablespoon swerve instead of 2, and 1/4 teaspoon nutmeg also added. My husband said... Yum!
  2. Very good and fluffy
  3. Absolutely delicious!!! A keeper! Can't be without. I usually make two or more batches and put in the fridge to have ready for a morning breakfast. My husband loves these as well and he is the most picky eater in world!!!
  4. These were very yummy hotcakes. I eliminated the salt, meringued egg whites in order to avoid dense hotcakes, and I used only almond flour. I also enjoy my hotcakes with a smear of almondbutter and sf syrup. I have already added this to my keto folder and I look forward to making these again!
  5. I omitted the coconut flour and increased the almond flour accordingly. No sweetner added and the pancakes turned out fluffy and savory.
  6. Changed the salt to 1 tsp. Very good pancakes
  7. Love this recipe....though I increased the almond flour and skipped on the coconut flour. I have made it a few times before and coconut flour makes the batter very thick....more like cookie dough. Was always doubling up on the wet ingredients....so this time left the coconut flour out. It was awesome.....very light. Will keep making - Read more ...
  8. Please do not use a tablespoon of salt. I can only hope that's an error. I should have known better than to use even half that. I don't cook. This is all new to me. I also used Chinese five spice with the cinnamon. Would have been wonderful without all the salt. My ankles are - Read more ...
  9. I made this. The salt measurement has to be wrong. They taste like salt biscuits. The texture is edible, so I'll try these again, but what a disappointment.
RedCipes