Perfectly light and fluffy, these pancakes are topped with fresh berries, a dark chocolate drizzle, and of course, sweet raspberry granola.
material
2 eggs (room temperature)
Melt 1 teaspoon coconut oil
1/4 cup milk of your choice
1 cup almond flour
1/2 teaspoon baking powder
2 teaspoons of your favorite granular sweetener (optional)
topping
How to make raspberry and dark chocolate keto pancakes
Combine eggs, coconut oil, and milk in a mixing bowl.
Add. Almond flour and baking powder.
Grease a large nonstick frying pan with oil and heat over medium heat. Once hot, pour 1/4 cup Place a spoonful of batter into the pan.
Cook pancakes for 3 to 4 minutes or until edges begin to bubble.
Carefully flip the pancake and bake for another 1-2 minutes.
Serve pancakes immediately with melted dark chocolate (optional 1 teaspoon sweetener), Ketohana raspberry granola, and fresh garnish. raspberry.
