Keto Protein Mini Pancakes (Low Carb)

Ingredients (for 15 mini pancakes)

• 45g almond flour
• 25g neutral protein powder
• 12g coconut flour
• 25–30g allulose (to taste)
• 3.5g baking powder (about 1 level tsp)
• 2 large eggs
• 70g almond/soy milk (unsweetened)
• Half tsp vanilla extract
• A pinch of salt

Instructions

1. Mix the dry ingredients

In a bowl, weigh and thoroughly mix all the dry ingredients: almond flour, protein powder, coconut flour, allulose, baking powder, and salt. Make sure there are no lumps of protein powder.

2. Add the wet ingredients

Add the 2 eggs, vanilla extract, and about 70g of almond milk. Whisk thoroughly into an even batter.

3. Check the texture

The batter should be thick but easy to pour (a texture like sour cream). If the coconut flour absorbed too much liquid and the batter feels doughy, add a small splash (10g) more of milk.

4. Heat the pan

Heat a 7-well pancake pan over low-medium heat and lightly grease each well with a little butter or coconut oil.

5. Fry

Pour the batter into the wells (fill about 3/4 of the well’s height, so it’s easy to flip). Cover the pan with a lid for 2-3 minutes – this helps them puff up and cook through on the inside.

6. Flip

Once the bottom is set and golden, carefully flip with a small spatula or turner and fry for another minute on the other side.

Nutrition Facts

Keto note: Allulose isn’t counted toward net carbs since it’s non-metabolic and doesn’t affect blood sugar.

Per average serving of 5 mini pancakes:

• Calories: 173 kcal
• Protein: 14g
• Fat: 11g
• Net carbs: just 2g!

Serving Tip

Best served warm with a pat of melted butter on top, or a spoonful of rich sour cream with two or three fresh raspberries. Enjoy!