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Breakfast: Keto Peanut Pancakes
This recipe includes superfoods such as:
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Get it now →Ingredients
**Roasted Peanut Filling**
1.8 oz. Fresh Shelled Peanuts
1/2 tsp. Stevia
Salt to taste
**Condensed Milk**
1/4 cup Heavy Cream
2 drops Liquid Sucralose
**Apam Balik**
1/2 cup Almond Flour
1/2 tsp. Bicarbonate Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt
1/4 cup Almond Milk
1 large Egg
4-5 drops Liquid Sucralose
1/2 tsp. Vanilla Extract
1/4 tsp. Coconut Oil
1 tbsp. Unsalted Butter
Instructions
1. To prepare the peanut filling from scratch, roast 1.8 oz. Freshly Shelled Peanuts until brown.
2. Grind the peanuts, 1/2 tsp. Stevia and Salt to taste with a pestle and mortar (or alternatively food processor). Set aside.
3. To prepare Keto Condensed Milk, heat up 1/4 cup Heavy Cream in a saucepan with 2 drops Liquid Sucralose to a boil. Reduce heat and simmer. It should thicken up like condensed milk consistency. Let cool and set aside.
4. In a bowl, mix 1/2 cup Almond Flour, 1/2 tsp. Baking Soda, 1/2 tsp. Baking Powder and 1/8 tsp. Salt.
5. Add in 1/4 cup Almond Milk, 1 large Egg, 5 drops Liquid Sucralose and 1/2 tsp. Coconut oil and mix well.
6. In a small pan on medium heat, melt and spread 1/8 tsp. (per pancake) Coconut Oil. Once hot, pour half of the mixture and cover the pan.
7. After 1 minute and the pancake is half-cooked, sprinkle half of the peanut filling.
8. Spread half of the keto condensed milk onto one half of the pancake and butter onto the other half. Cover the pan once more for a few minutes.
9. Once the side is browned, remove the pancake and let cool.
10. Repeat steps 6-9 for the other pancake. Once cooled, fold the pancakes and slice to bite-sized pieces. Serve!
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Get it now →Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1078 kcal | ||
| Fat 101.5 g | ||
| Carbohydrate 22.7 g | ||
| Protein 32.2 g | ||
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