Top of the Morning Keto Spinach Pancakes
5.9g
Net Carbs
11.9g
Protein
16.4g
Fat
21.2g
Fiber
283
Calories
Ingredients:
- 2 tablespoons Organic High Fiber Coconut Flour
- 1/4 teaspoon Salt
- 3/4 cup Frozen Chopped Spinach
- 4 large Eggs (Whole)
- 1/4 teaspoon Nutmeg (Ground)
- 1 cup Sugar Free Maple Flavored Syrup
- 3/4 cup Almond Meal Flour
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 teaspoon Vanilla Extract
- 1 1/2 tablespoons Xylitol
- 1/4 cup Coconut Milk Unsweetened
Directions:
- Thaw the spinach with 1 tablespoon of water in the microwave for about 1 minute. Place in a blender with the granular sugar substitute (3 teaspoons sucralose may be substituted instead of 1 1/2 tablespoons of xylitol; add in the additional NC for the sucralose) and 2 eggs. Blend for 10 seconds to finely chop the spinach then add the remaining eggs. Blend to combine.
- Add the almond flour (meal works great too), coconut flour, baking powder, salt, nutmeg, vanilla and coconut milk or water. Blend to combine.
- Prepare a non-stick skillet with 1 teaspoon of oil over medium-high heat. Pour batter into a 2-inch circle and spread out to 4 inches. Cook on one side for about 2 minutes until set and bubbles form. Flip pancake over and cook for an additional 1-2 minutes. Place cooked pancake on a plate and repeat, making 8 pancakes, 2 pancakes per serving. Enjoy with 2 tablespoons sugar-free pancake syrup and a pat of butter (optional).
