Fluffy Almond-Coconut Keto Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Almond-Coconut Keto Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Coconut Keto Pancakes

Enjoy these delightfully light and fluffy keto pancakes made with almond and coconut flour, enhanced with a boost of protein powder for a balanced start. They’re tender, richly nutty, and perfectly paired with a drizzle of coconut oil for a satiating, keto-friendly treat that’s equally pleasing for breakfast, lunch, or dinner.

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NUTRITION

580kcal
Protein
46.5g
Fat
37.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 tbsp Coconut Flour (7g)

2 large Eggs (100g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tbsp Coconut Oil (7g)

1 scoop Protein Powder (30g)

1 tsp Baking Powder (4g)

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, unsweetened almond milk, and melted coconut oil.

  • 2

    Sift in the almond flour, coconut flour, protein powder, baking powder, and a pinch of salt. Mix until well combined and a smooth batter forms.

  • 3

    Let the batter rest for 3-5 minutes to allow the flours to fully absorb the liquid.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil if needed.

  • 5

    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges set, about 2-3 minutes.

  • 6

    Carefully flip the pancake and cook for an additional 2 minutes or until golden and cooked through.

  • 7

    Repeat with the remaining batter. Serve warm with your favorite keto-friendly toppings.

Fluffy Almond-Coconut Keto Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Almond-Coconut Keto Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Almond-Coconut Keto Pancakes

Enjoy these delightfully light and fluffy keto pancakes made with almond and coconut flour, enhanced with a boost of protein powder for a balanced start. They’re tender, richly nutty, and perfectly paired with a drizzle of coconut oil for a satiating, keto-friendly treat that’s equally pleasing for breakfast, lunch, or dinner.

NUTRITION

580kcal
Protein
46.5g
Fat
37.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 tbsp Coconut Flour (7g)

2 large Eggs (100g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tbsp Coconut Oil (7g)

1 scoop Protein Powder (30g)

1 tsp Baking Powder (4g)

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, unsweetened almond milk, and melted coconut oil.

  • 2

    Sift in the almond flour, coconut flour, protein powder, baking powder, and a pinch of salt. Mix until well combined and a smooth batter forms.

  • 3

    Let the batter rest for 3-5 minutes to allow the flours to fully absorb the liquid.

  • 4

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil if needed.

  • 5

    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges set, about 2-3 minutes.

  • 6

    Carefully flip the pancake and cook for an additional 2 minutes or until golden and cooked through.

  • 7

    Repeat with the remaining batter. Serve warm with your favorite keto-friendly toppings.