Ketogenic diet: Almond flour pancakes
Preparation Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
- 1 1/4 cups coconut milk full fat
- 1/3 cup tapioca flour
- 1/3 cup almond flour
- 1 tsp sea salt
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 small red onion finely diced
- 1/4 tsp black pepper freshly ground
- A few cilantro leaves roughly chopped
- 1 medium Serrano pepper finely minced
- 1/4 inch ginger finely grated
- 2 tbsp extra virgin olive oil or coconut oil melted
Preparation:
Start by making the batter and to do that, take a large bowl. Add the tapioca flour, almond flour and the spices to the bowl and give the mixture a good stir. Add in the cilantro, Serrano pepper, ginger and onion. Make sure your batter is smooth and everything perfectly combined. Heat a medium sauté pan on medium low heat; then in the 2 tablespoons of oil. Pour about 1/4 cup of the batter into the pan and gently spread it into the pan. Fry for about 3 minutes per side; and if you notice the sides are getting brown quickly, drizzle a little quantity of oil before you flip the pancake. Remove the pancake to a serving plate and repeat the same process with the remaining batter.
Nutrition facts (Amount per serving)
- Calories: 192g
- Fats: 10.5g
- Fibre: 1,3g
- Carbohydrate: 8.3g
- Protein: 5.7g
