October 23 2020 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Meal Egg-free keto almond butter pancakes with chia
These plant-based keto pancakes are surprisingly crispy and delicious! If you avoid eggs or dairy for any reason you can finally enjoy fast and easy pancakes. These are nutty, dense, and crunchy and are also high in protein and fiber. The pancakes can be served with either savory or sweet toppings.
USMetric
servingservings
Ingredients
- ¼ cup (12⁄3 oz.) 60 ml (50 g) chia seeds, crushed
- 3 tbsp 3 tbsp pea protein powder (unflavored)
- 2 tsp 2 tsp ground psyllium husk powder
- ½ tsp ½ tsp baking powder
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground cinnamon
- ¾ cup 180 ml unsweetened almond milk
- 3 tbsp 3 tbsp almond butter, melted
- 1 tsp 1 tsp vanilla extract
- 4 tbsp 4 tbsp coconut oil for frying
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www.dietdoctor.com
Making low carb simple
Instructions
- Mix together the dry ingredients in a bowl.
- Stir in the almond milk, almond butter, and vanilla extract to form a thick batter.
- Heat a skillet with coconut oil on medium-high heat until the coconut oil is melted and the skillet is hot.
- Scoop about 3 tablespoons of batter into the skillet per pancake, using a spatula to smooth the batter into a pancake about 3" (7 cm) in diameter.
- Let cook on medium-high heat for 3-4 minutes or until the edges begin to firm up. When the edges are firm, flip the pancake to the other side and continue to cook for 2-3 minutes or until browned and cooked through.
Tip
Keeping the pancakes small helps to make them easier to flip.
Thank you for sharing your feedback! With no sweetener include, the pancakes will be a bit more savory and rely on your topping of choice for sweetness.
Yes, they should be crushed.