Simple Keto Pancakes
Mascarpone and eggs give these pancakes more protein and fat, while almond and coconut flour add a little fiber without wheat. The result is simple, soft, and well suited to a small keto breakfast or dessert.
Mix egg (100 g) with mascarpone (85 g), then add almond flour (40 g), coconut flour (20 g), starch-free baking powder (2.5 g), erythritol (30 g), vanilla (1 g), and table salt (1 g). Blend until the batter is completely smooth and let it rest for 5 minutes so the coconut flour can absorb some moisture.
If the batter still looks too thick after resting, you can loosen it with just a few grams of water, though this is usually unnecessary. Grease the skillet with ghee (10 g) and cook the pancakes over medium heat under a lid, turning them once the underside is well set.
Serve the pancakes hot or slightly warm. They hold their shape well and work both with sweet toppings and on their own.
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