Keto Silver Dollar Pancakes
About This Recipe
Wake up to the delightful smell of our deliciously keto-friendly recipe - Keto Silver Dollar Pancakes. This low-carb, high-fat breakfast option would take you on a tantalizing taste journey back to your childhood memories of sweet, fluffy pancakes – but without all the heavy carbs. We've masterfully balanced indulgence and fitness by using a rich blend of eggs, MCT oil, collagen peptides, vanilla extract, and coconut flour to create this dish. Joys of delightful flavor and delectably soft textures melt in your mouth as these pancakes strike the perfect balance between sweet, savory, and a hint of salt.
Adopting a ketogenic lifestyle doesn’t have to involve daunting meals or plain flavors. It’s actually quite the contrary with our Keto Silver Dollar Pancakes. These are easy to make, customizable to your taste palette, and are a versatile appetizer that can be paired with various toppings, from sweet to savory. Incorporating these pancakes into your diet, with all essential nutrients packed, will help you experience a keto diet's benefit without compromising on the pleasure of good food. And guess what? The entire recipe, along with step-wise instructions, are also conveniently available on a 'keto mobile app' for your easy access and real-time cooking guidance.
So if you're following a keto diet and craving some hearty, satisfying pancakes that won't interfere with your nutrition goals, look no further. The pièce de résistance of any breakfast table, these Keto Silver Dollar Pancakes are more than just satisfying - they're also packed with valuable nutrients that fit right into your health-conscious lifestyle. We invite you to take a trip down memory lane as you whip up a batch of these nourishing pancakes. Happy cooking!
Ingredients
Directions
Heat a flat cast iron skillet or griddle on medium heat while you prepare your batter. If you didn’t know, this is the proper way to heat cast iron so it’s non-stick. Low and slow! It will take about 10 minutes to come to temperature.
While that heats, in a large bowl crack open all your eggs. Add in the MCT oil and whisk together.
Next add in the baking soda, salt, vanilla, collagen and coconut flour. Whisk until the mix is smooth and thick. You might want to start with 5 tbsp. Once it thickens add in the sparkling water, just use whatever flavor La Croix I have on hand, it doesn’t mess with the flavor.
Mix until well combined. Let the batter sit in the fridge for 2-3 minutes. When your remove the batter from the fridge, if it has not thickened, this varies a lot depending on coconut flour brand, add in the remaining tbsp. of coconut flour. Mix in until your batter resembles melted ice cream.
Lightly grease your skillet and make 2-3 pancakes at a time using ¼ cup of batter. When the pancakes are dry around the edges and look fluffy and white, flip them over. Cook another 2 minutes, until the center feels bouncy and firm when touched.
Repeat with the remaining batter. Makes about 9 pancakes.
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