Fluffy Keto Pancakes with Bacon & Eggs
Ingredients
Pancake batter:
- 2 large eggs
- 2 oz (55g) almond flour
- 2 oz (55g/4 tbsp) heavy cream
- 1/4 tsp pink himalayan salt
- 1/4 tsp baking powder gluten free
- 1/2 tsp vanilla extract sugar-free
- 2 tbsp ghee or butter or refined coconut oil for cooking
Toppings for two:
- 4 large eggs
- 1 tbsp melted butter
- 4 slices bacon
Instructions
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Pre-heat the grill to 180°C (350°F).
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Line your grill sheet with aluminium foil and place the bacon on top. Pop the bacon under the grill to cook.
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Place all of the pancake batter ingredients, a part from the ghee, into a high-speed blender and blend for 10-20 seconds until fully combined and thickened slightly.
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Heat a large skillet and grease with 1/2 tbsp of ghee, pour in the 1/4 of the pancake batter twice into the skillet to make 2 pancakes, leave to cook for 1 minute until golden. Then flip and cook on the other side for another minute until golden.
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Transfer the cooked pancakes onto one plate, adding half of the melted butter, wipe the skillet down with paper cloth and repeat the process again for the other 2 pancakes.
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Meanwhile, heat another medium-sized skillet with 1/2 tbsp ghee and fry the eggs for 3-4 minutes so the yolk remains runny.
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Once the bacon and eggs are cooked, load them onto your pancakes. Don't forget to drizzle over the melted butter and bacon fat, yum! Enjoy!
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 4g | protein 24g | fat 63g | kcals 680
