Keto Buttermilk Pancakes
Who doesn’t think of fluffy buttermilk pancakes when they think of Sunday
How to Make It
Step 1
Combine the coconut flour, almond flour, baking soda, powdered erythritol, and salt together in a large mixing bowl. Either whisk the ingredients or sift them together to combine. Add egg to the bowl.
Step 2
Add buttermilk and vanilla extract to the mixing bowl. Whisk the ingredients together until you have a smooth batter or one with very small lumps in it. For tips on how to make buttermilk in a pinch, check the recipe introduction.
Step 3
Heat a nonstick skillet over medium-high heat. Spoon pancake batter into the skillet and turn the heat down to low. Cook for 3-4 minutes on the first side or until small bubbles start to form and the bottom of the pancake is nicely browned. When the pancakes are ready to flip they will have a puffed appearance.
Step 4
Carefully flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Serve with butter and sugar-free syrup
Ingredients
- Coconut Flour – ¼ cup
- Almond Flour – 1 cup
- Baking Soda – ½ teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – 3 tablespoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Raw Egg – 3 large
- Buttermilk – 1 cup
- Vanilla Extract – 1 teaspoon