Easy Keto Breakfast: Delicious low-carb, high-fat, Ketogentic Cookbook
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Easy Keto Breakfast - Jenni Madirich
EASY KETO BREAKFAST
Delicious low-carb, high-fat, Ketogentic Cookbook
By
Jenni Madirich
Copyright © 2020 Jenni Madirich
All rights reserved.
No part of this book may be reproduced or transmitted in any form or by any means
Keto Pancakes
Total Cooking Time: 30 mins
Servings: 20
Ingredients
3 tablespoons Butter, with salt
1 cup Almond Flour
1/4 cup coconut flour
1 tablespoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
1 tablespoon Sugar substitute, erythritol natural sweetener; Swerve
1 tablespoon Seeds, chia seeds, dried
1 teaspoon Spices, cinnamon, ground
1/8 teaspoon Salt, table
4 large Egg, whole, raw, fresh
1/3 cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
2 ounces Cheese, cream
1 teaspoon maple flavored extract
1 tablespoon Vegetable oil, coconut
Directions
Step 1
Melt butter in a huge skillet over medium temperature; cook, stirring often, until needs to brown, about five minutes. Remove from high temperature and allow to great while planning the batter.
Step 2
Whisk almond flour, coconut flour, baking powder, sweetener, chia seeds, cinnamon, and salt jointly in a bowl. Add browned butter, eggs, milk, softened cream cheese, and maple extract; combine until batter is normally no more lumpy. Mix in even more milk if batter is normally too thick.
Step 3
Heat some coconut oil in the same skillet over medium-low high temperature. Drop spoonfuls of batter in to the skillet, making two -inches silver dollar pancakes. Make until pancakes appear place, two to three minutes. Flip and continue cooking food until browned on the next side, two to three minutes. Transfer to a plate. Do it again