Ingredients
1 cup almond flour (fine blanched almond flour works best; can substitute with coconut flour using 1/3 amount)
3 large eggs, room temperature (can use flax eggs for vegan option, texture may differ)
2 tbsp melted coconut oil (unrefined for flavor; substitute with avocado oil for neutral taste)
1 tsp baking powder (ensure gluten-free for strict diets)
1 tbsp keto-friendly sweetener (erythritol or monk fruit; adjust to taste)
1 tsp vanilla extract (optional but recommended for depth)
1 cup fresh strawberries, halved (can use frozen strawberries if fresh are unavailable)
2 tbsp water (for strawberry sauce consistency)
Instructions
In a bowl, whisk eggs until frothy.
Mix in melted coconut oil, sweetener, and vanilla extract.
Add almond flour and baking powder; stir until smooth.
On a nonstick skillet (medium heat), pour 1/4 cup batter per pancake. Cook until golden, 2-3 minutes per side.
For the sauce: Blend strawberries, water, and additional sweetener (optional). Simmer 5 minutes until thickened.
Serve pancakes warm with strawberry sauce alongside.
Notes
Use room temperature eggs for better leavening.
For a vegan option, substitute 3 eggs with 1 flax egg (1 tbsp ground flax + 3 tbsp water) + 1/4 tbsp baking powder, though texture will be denser.
Store leftover pancakes in an airtight container for up to 3 days; reheat in a toaster or oven.
Use fresh strawberries for brightest flavor, or thaw and pat dry frozen berries before using.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Cooking
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg