Keto Flax Pancakes with Bacon and Sour Cream
Pancakes are the ultimate weekend
How to Make It
Step 1
Add the flax, ground almonds, almond butter, coconut oil, xylitol, cinnamon and salt to a food processor. Blend to combine, forming a crumbly consistency.
Step 2
Add the eggs to the mixture and blend again to form a thick paste.
Step 3
Continue to blend slowly adding the water a little at a time until you have a smooth and thick pancake batter.
Step 4
4. Heat a teaspoon of butter at a time in a large frying pan over a medium heat. Once hot, add ½ cup of the pancake batter.
Step 5
Fry the pancakes gently until golden brown and cooked through – around 2-3 minutes each side. Repeat the process until you have used up all the batter, wrapping the cooked pancakes in foil to keep them warm.
Step 6
While the pancakes are cooking, add the bacon to a dry pan over a medium heat and cook until crisp – around 4/5 minutes.
Step 7
Stack the pancakes to share or serve 2 per person, layering bacon in between the pancakes. To serve, top with a generous helping of sour cream and a sprinkle of fresh chives.
Ingredients
- Cold Milled Golden Flax Seed by Flax Seed – ¾ cup
- Finely Ground Almond Meal Flour by Bob’s Red Mill – ¼ cup
- Water – ⅗ cup
- Butter – 6 teaspoon
- Bacon – 6 medium slice
- Egg – 3 medium
- Organic Coconut Oil – 2 tablespoon
- Sour Cream – 2 tablespoon
- Chives Raw – 2 tbsp chopped
- Almond Butter – 1 tablespoon
- Xylitol Sweetener – 1 tablespoon
- Spices Cinnamon Ground – 1 tsp
- Salt – ½ teaspoon