Keto Thai Pancakes

Keto Thai Pancakes are a deliciously unique breakfast option that combines traditional Thai flavors with a low-carb twist. Fluffy and savory, these pancakes are perfect for a satisfying start to your day.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Eggs - 2 large
• Coconut milk - 150 ml
• Thai red curry paste - 1 tablespoon
• Fish sauce - 1 teaspoon
• Baking powder - 1 teaspoon
• Chopped green onions - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Coconut oil - for frying

Steps

1. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, coconut milk, Thai red curry paste, and fish sauce until smooth.
3. Gradually mix the wet ingredients into the dry ingredients until well combined.
4. Fold in the chopped green onions and cilantro into the pancake batter.
5. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
8. Remove from the skillet and repeat with the remaining batter, adding more coconut oil as needed.
9. Serve warm, garnished with extra cilantro and a drizzle of coconut milk if desired.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 180 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, supporting a ketogenic diet.
• Rich in healthy fats, promoting satiety and energy.
• Contains protein for muscle maintenance and repair.

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