Filipino Keto Hotcakes

Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.

Recipe

Prep Time 5 minsCook Time 10 minsTotal Time 15 mins Course Breakfast, SnackCuisine Filipino Servings 2 people

Equipment

  • skillet
  • 2 bowls

Ingredients  

  • 1 cup almond flour blanched, superfine
  • 1 tbsp baking powder
  • 1 tsp erythritol
  • 1/4 tsp turmeric or yellow food coloring the turmeric has no taste but adds a yellow color
  • 1 tsp oil (plus extra for frying) extra virgin olive oil
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1 tsp vanilla extract

Instructions 

Make the batter

  • Combine dry ingredients in a bowl.
  • Combine wet ingredients in another bowl.
  • Add wet ingredients into dry ingredients. Mix evenly.
  • Let stand for 5 minutes (for a fluffier pancake).

Cook hotcakes

  • Heat oil on skillet on medium high heat.
  • Using a scooper, add batter to the pan.
  • Cook for 2 minutes and flip. Cook for another 1-2 minutes.

Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.

Notes

This recipe makes 8 three inch pancakes. To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.

Filipino Keto Hotcakes (9 Ingredients)

Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, olive oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.

  • skillet
  • 2 bowls
  • 1 cup almond flour (blanched, superfine)
  • 1 tbsp baking powder
  • 1 tsp erythritol
  • 1/4 tsp turmeric or yellow food coloring (the turmeric has no taste but adds a yellow color)
  • 1 tsp oil (plus extra for frying) (extra virgin olive oil)
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1 tsp vanilla extract

Make the batter

  1. Combine dry ingredients in a bowl.

  2. Combine wet ingredients in another bowl.

  3. Add wet ingredients into dry ingredients. Mix evenly.

  4. Let stand for 5 minutes (for a fluffier pancake).

Cook hotcakes

  1. Heat oil on skillet on medium high heat.

  2. Using a scooper, add batter to the pan.

  3. Cook for 2 minutes and flip. Cook for another 1-2 minutes.

Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.

This recipe makes 8 three inch pancakes.

To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.

 

Breakfast, Snack
Filipino
almond flour, almond milk, baking powder, eggs, erythritol, olive oil, turmeric, vanilla extract

Bon appetit,!

Bianca

See new video pins on soups, salads, and more by following my blog on Pinterest at biancasoriano1.

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