keto raspberry pancake recipe

Raspberry and dark chocolate keto pancakes

Perfectly light and fluffy, these pancakes are topped with fresh berries, a drizzle of dark chocolate, and of course, our sweet raspberry granola.

INGREDIENTS

  • 2 large eggs room temperature
  • 1 teaspoon coconut oil melted
  • 1/4 cup milk of choice
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons granulated sweetener of choice (optional)

Toppings

HOW TO MAKE OUR RASPBERRY & DARK CHOCOLATE KETO PANCAKES

  1. In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined.
  2. Add the almond flour and baking powder.
  3. Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan.
  4. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble.
  5. Carefully flip the pancakes, and cook for a further 1-2 minutes.
  6. Serve the pancakes immediately with melted dark chocolate (you can a teaspoon of sweetener to taste), Keto Hana Raspberry granola and fresh raspberries.
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