Maple Pecan Pancakes (THM:S, Ketogenic, Low Carb, Grain Free)
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Cook time: 
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Serves: 10 servings
 
Ingredients
  • ¾ cup Almond Flour
  • ½ cup Coconut Flour
  • 1.5 tsp Baking Powder
  • 1 T Truvia
  • ½ cup Chopped Pecans
  • 6 large Eggs
  • ¼ cup Almond or Macadamia Milk
  • 1 tsp Vanilla Extract
  • 2 tsp Maple Extract
  • ½ tsp Salt
Instructions
  1. Mix the Almond flour, Coconut Flour, Baking Powder, Truvia and Chopped Pecans in a bowl. Add the Eggs, Almond (or Macademia) Milk, Vanilla Extra, Maple extract and salt and whisk to combine.
  2. If batter is too thick, add a little more Almond milk until the batter is the consistency of traditional pancake batter.
  3. Preheat a skillet coated with butter on medium heat. Drop the batter onto the skillet and swirl into circles. Cook about 2 minutes, or until browned on the bottom side, then flip and repeat. Bubbles will start to form in these pancakes just like traditional pancakes, so watch for that as a good indicator of when to flip.
  4. Repeat with the rest of the batter, then serve with the low carb syrup of your choice.
Recipe by Fit Mom Journey at https://fitmomjourney.com/maple-pecan-almond-flour-pancakes-keto-trim-healthy-mama/