Fluffy Dairy-Free Savory Keto Pancakes (No Eggs)
These Savory Keto Pancakes are amazingly fluffy and packed with flavor. They're a great low-carb alternative to traditional pancakes, loaded with delicious vegetables and fiber to help keep you feeling satisfied all day long.
Ingredients
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 2 tablespoons psyllium husk
- 1 teaspoon salt, to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper, freshly ground
- ½ red onion, finely chopped
- 1 handful cilantro leaves, finely chopped
- ½ inch ginger, peeled and grated
- 2 jalapenos, diced (optional)
- ½ red bell pepper, diced
- ½ cup cauliflower, grated
- 1 cup coconut milk, canned and full fat
Instructions
Cooking Directions
- In a large mixing bowl, add all of the ingredients and mix to combine.
- Heat an Ebelskiver pan or skillet to medium-high heat.
- Spoon the prepared batter using a mini muffin scoop onto the pan.
- Cook for about 3-4 minutes on each side until golden brown.
- Serve immediately!
Pro Tips & Meal Prep Ideas
- I love serving these cute pancakes with a simple green salad.
- Save prep time by chopping the vegetables in advance.
- Speaking of vegetables, taking the time to dice and chop the vegetables will result in an enjoyable pancake that does not have big chunks.
- Be patient with the cooking time and try not to continuously flip the pancakes, this will guarantee the perfect golden color and even cooking.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Although I really enjoy these piping hot just off the pan, they are just as delicious heated through for a few seconds in the microwave.