Fluffy Keto Pancakes

Recipe View In a large bowl, whisk together the almond flour, coconut flour, natural sweetener, salt, baking powder, and cinnamon until well combined. This ensures even distribution of ingredients. (Prep time: 5 minutes)

Recipe View In a separate bowl, whisk together the eggs, heavy cream, melted butter, and vanilla extract until smooth and emulsified. (Prep time: 3 minutes)

Recipe View Gently pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix, as this can result in tough pancakes. A few small lumps are okay. (Prep time: 2 minutes)

Recipe View Heat a lightly oiled griddle or non-stick pan over medium heat. To test if the griddle is ready, flick a few drops of water onto the surface; they should sizzle and evaporate quickly. (Prep time: 5 minutes)

Recipe View Drop 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes, or until bubbles begin to form on the surface and the edges appear set. (Cook time: 3-4 minutes)

Recipe View Flip the pancakes carefully with a thin spatula and cook for another 2-3 minutes, or until golden brown and cooked through. (Cook time: 2-3 minutes)

Recipe View Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Serve immediately with your favorite keto-friendly toppings, such as sugar-free syrup, berries, whipped cream, or a sprinkle of cinnamon.