As part of my quest for a healthier, more mindful lifestyle, I’m consciously trying to cut back on the amount of sugar I consume. While I enjoy eating veggies, I grew up thinking of a meal as centered around rice or noodles or some other carby, delicious vehicle to fill my belly with. Needless to say, the struggle to significantly decrease my carb intake is constant.
One beautifully sunny Saturday morning, I hit a BIG hiccup. I was craving pancakes! Not willing to sacrifice my tastebuds or my healthier diet, I embarked on a mission to perfect the best keto pancakes I could manage. This is my first recipe after much trial and error. The texture of these pancakes is a bit more delicate than regular, full carb pancakes. But the nuttiness that comes from the combination of almond flour and coconut flour more than makes up for it. I now make these as part of my regular Saturday morning brunch routine at least once a month!
Note: Depending on if you’re going for a full keto or a Spanish/Mediterranean keto diet, you could add a keto sweetener or some fruit to top off the pancakes with. Since I’m not doing a strict/full keto diet, I always opt for fruit.
