Keto Thai Coconut Pancakes

Keto Thai Coconut Pancakes are a delightful twist on traditional pancakes, featuring a rich coconut flavor and a fluffy texture. Perfect for a low-carb diet, these pancakes offer a taste of Thailand while keeping your keto goals in check.

Ingredients

• Coconut flour - 60 grams
• Almond flour - 30 grams
• Coconut milk - 150 ml
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Erythritol (or preferred sweetener) - 2 tablespoons
• Salt - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for cooking)
• Vanilla extract - 1 teaspoon

Steps

1. In a mixing bowl, combine coconut flour, almond flour, baking powder, erythritol, and salt.
2. In another bowl, whisk together the eggs, coconut milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
4. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of coconut oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter, adding more coconut oil as needed.
8. Serve warm with a drizzle of coconut cream or a sprinkle of shredded coconut, if desired.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 12 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from coconut and almond flour, supporting energy levels.

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