3 Ingredient Easy Keto Pancakes (Almond Flour, Eggs and Ghee)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 388.4
- Total Fat: 38.6 g
- Cholesterol: 283.2 mg
- Sodium: 85.2 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.6 g
- Protein: 8.8 g
View full nutritional breakdown of 3 Ingredient Easy Keto Pancakes (Almond Flour, Eggs and Ghee) calories by ingredient
Introduction
This is a bit of food magic made out of only 3 ingredients! This is a bit of food magic made out of only 3 ingredients!Number of Servings: 5
Ingredients
-
6 large (Free Range) Eggs
1/4 cup Bob's Red Mill Almond Flour
10 Tbsp Organic Ghee
Tips
If you have never whipped eggs until they are "stiff" and have "peaks", I would suggest youtubing it to make sure you follow through - it takes a bit of faith!
Directions
This is a bit of food magic!
Collect your THREE ingredients.
1. First, start with the eggs. Separate them all, with the whites in a non-reactive metal bowl that you plan to mix in. Set aside the yolks. (Make sure the whites have no yolk in them. You would rather have a bit of white in your yolks, than ANY yolk in your whites.)
2. Whisk away the whites! Either rigurous hand whisk, or use a hand blender and blend/whisk the whites until stiff - which means that they grow up to 6 times their size, as a nice thick white froth that "peaks" when you pull out the whisk. Make sure you whisk all the way down to the bottom.
3. Add the Almond Flour and the Yolks and blend thoroughly.
4. Heat the pan, put some ghee (or butter) to fry the pancakes.
5. Scoop 1/3 cup of the mixture for each pancake.
6. Cook like a normal pancake.
7. Slather with butter and enjoy!
Serving Size: Make 5 servings of 15 1/3c pancakes.
Collect your THREE ingredients.
1. First, start with the eggs. Separate them all, with the whites in a non-reactive metal bowl that you plan to mix in. Set aside the yolks. (Make sure the whites have no yolk in them. You would rather have a bit of white in your yolks, than ANY yolk in your whites.)
2. Whisk away the whites! Either rigurous hand whisk, or use a hand blender and blend/whisk the whites until stiff - which means that they grow up to 6 times their size, as a nice thick white froth that "peaks" when you pull out the whisk. Make sure you whisk all the way down to the bottom.
3. Add the Almond Flour and the Yolks and blend thoroughly.
4. Heat the pan, put some ghee (or butter) to fry the pancakes.
5. Scoop 1/3 cup of the mixture for each pancake.
6. Cook like a normal pancake.
7. Slather with butter and enjoy!
Serving Size: Make 5 servings of 15 1/3c pancakes.