Ketogenic diet: Almond flour pancakes

Preparation Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

• 1 1/4 cups coconut milk full fat
• 1/3 cup tapioca flour
• 1/3 cup almond flour
• 1 tsp sea salt
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 small red onion finely diced
• 1/4 tsp black pepper freshly ground
• A few cilantro leaves roughly chopped
• 1 medium Serrano pepper finely minced
• 1/4 inch ginger finely grated
• 2 tbsp extra virgin olive oil or coconut oil melted

Preparation:

Start by making the batter and to do that, take a large bowl. Add the tapioca flour, almond flour and the spices to the bowl and give the mixture a good stir. Add in the cilantro, Serrano pepper, ginger and onion. Make sure your batter is smooth and everything perfectly combined. Heat a medium sauté pan on medium low heat; then in the 2 tablespoons of oil. Pour about 1/4 cup of the batter into the pan and gently spread it into the pan. Fry for about 3 minutes per side; and if you notice the sides are getting brown quickly, drizzle a little quantity of oil before you flip the pancake. Remove the pancake to a serving plate and repeat the same process with the remaining batter.

Nutrition facts (Amount per serving)

• Calories: 192g
• Fats: 10.5g
• Fibre: 1,3g
• Carbohydrate: 8.3g
• Protein: 5.7g