These Keto Silver Dollar Pancakes are as tasty as they are healthy. Enjoy with butter and syrup or with some keto chocolate syrup!
Heat a flat cast iron skillet or griddle on medium heat while you prepare your batter.
While that heats, in a large bowl crack open all your eggs. Add in the MCT oil and whisk together.
Next add in the baking soda, salt, vanilla, collagen and coconut flour. Whisk until the mix is smooth and thick. You might want to start with 5 tbsp. Once it thickens add in the sparkling water.
Mix until well combined. Let the batter sit in the fridge for 2-3 minutes. When your remove the batter from the fridge, if it has not thickened, this varies a lot depending on coconut flour brand, add in the remaining tbsp. of coconut flour. Mix in until your batter resembles melted ice cream.
Lightly grease your skillet and make 2-3 pancakes at a time using ¼ cup of batter. When the pancakes are dry around the edges and look fluffy and white, flip them over. Cook another 2 minutes, until the center feels bouncy and firm when touched.
Repeat with the remaining batter. Makes about 9 pancakes. Enjoy!
Serving Size 3 Pancakes
Servings 3
- Amount Per Serving
- Calories 318
- % Daily Value *
- Total Fat 24g37%
- Net Carbohydrate 2g1%
- Dietary Fiber 6g24%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a flat cast iron skillet or griddle on medium heat while you prepare your batter.
While that heats, in a large bowl crack open all your eggs. Add in the MCT oil and whisk together.
Next add in the baking soda, salt, vanilla, collagen and coconut flour. Whisk until the mix is smooth and thick. You might want to start with 5 tbsp. Once it thickens add in the sparkling water.
Mix until well combined. Let the batter sit in the fridge for 2-3 minutes. When your remove the batter from the fridge, if it has not thickened, this varies a lot depending on coconut flour brand, add in the remaining tbsp. of coconut flour. Mix in until your batter resembles melted ice cream.
Lightly grease your skillet and make 2-3 pancakes at a time using ¼ cup of batter. When the pancakes are dry around the edges and look fluffy and white, flip them over. Cook another 2 minutes, until the center feels bouncy and firm when touched.
Repeat with the remaining batter. Makes about 9 pancakes. Enjoy!