Keto Pancakes with Michael and Susan

Feeding your body in the modern world can be challenging. Many of the best tasting foods are full of refined carbohydrates, sugars, unhealthy fats, and lack the essential nutrients our bodies need.



Step into Michael and Susan Ellison’s kitchen as they prepare keto pancakes. Susan’s low-carb pancakes are healthy, satisfying, and simple to make! July is a favored time of summer for families to celebrate freedom with Independence Days in both the United States and Canada. Please take a moment to honor the tremendous sacrifices of so many to ensure the freedoms we all enjoy today.


Keto Pancakes

Dry Ingredients:

1 cup blanched, super fine almond flour
¼ cup coconut flour
2 tablespoons Swerve or another healthy sweetener
1 tsp baking powder

Wet Ingredients:

5 eggs
1/3 cup almond milk
¼ cup neutral tasting, high smoke point oil + additional for pan or griddle
1 ½ teaspoons vanilla

Toppings:

Choc Zero sugar-free syrup
Berries, fruit or nuts

Directions

  • Preheat oiled pan or griddle to medium heat (approximately 375 degrees)
  • Combine all dry ingredients in a large mixing bowl
  • Mix wet ingredients in a medium bowl. When well mixed, incorporate into dry until smooth
  • Drop a ¼ cup of pancake batter onto the hot pan
  • Cook for about 2 minutes, until bubbles start to form, then flip and cook until browned
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