Keto Pancakes with Coconut Milk
Coconut milk, almond flour, and psyllium provide fiber and an elastic pancake texture. After a short hydration stage, the batter spreads easily in the pan and browns at the edges.
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1 kg 818 gram
Servings: 6 (1 serving ≈ 68 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix the eggs (100 g) with table salt (to taste) and stevia (to taste). Pour the water (120 ml) over the psyllium (10 g) and let it stand for 10 minutes.
Mix the unsweetened coconut milk (150 ml) with the hydrated psyllium. Combine it with the egg mixture and almond flour (20 g).
Fry the pancakes in coconut oil (10 g). If the batter is thick, spread it across the pan with a spatula.
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