Nutty Keto Pancake Meal Prep
Sugar-free pancakes that are paleo and gluten-free friendly. Serve with an almond butter drizzle and chopped nuts for a fun start to your day.
Servings: 2 meals
- 10 tbs almond flour not almond meal
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 3 large eggs
- 1/4 cup milk
- 1/4 cup chopped nuts we used hazelnuts
- 1/4 cup unsweetened almond butter or nut butter of choice
Add all ingredients to a bowl and whisk with a fork until fully combined and a thick.
Let the batter to rest for 5-10 minutes to allow the almond flour to thicken.
Preheat a greased skillet over low-medium heat. Pour scant 1/4 cup portions of batter on the hot pan. Cook each pancake for 2-3 minutes on each side. Continue cooking until all the batter is used up.
Divide pancakes between airtight containers sprinkled with crushed nuts.
Serve with almond butter drizzle.
Store leftover pancakes in the fridge for 5-7 days.
Nutrition for 1 out of 2 servings:
27g Protein | 17.3g Carbs | 52g Fat | 10g Fiber | 625 Calories
*nutrition facts calculated using hazelnuts
Serving: 4pancakes | Calories: 625kcal | Carbohydrates: 17.3g | Protein: 27g | Fat: 52g | Fiber: 10g