Keto pancakes with psyllium

Psyllium pancakes are a great option for the keto diet. Plus, this dish is gluten free. Fritters go well with fresh fruit, full-fat butter creams, and sugar-free syrups. Together with coconut and almond flour, psyllium is added to the dough - a powder made from the husk of psyllium seeds. This ingredient is often used in keto baked goods due to its beneficial properties: normalizing digestion and lowering cholesterol levels. When adding psyllium to the dough, let it sit for a few minutes to absorb moisture.

Ingredients

• ¼ glass of almond flour
• ¼ a glass of coconut flour
• ¼ psyllium glass
• 2 table. spoon. ground flax seeds
• 2 tea spoon. baking powder
• ¼ tea. spoon. xanthan gum
• salt
• 1 PC. egg
• 2 table. spoon. melted coconut oil (or butter)
• 1 cup almond milk

Directions

1. Place all dry ingredients in a mixing bowl (or mixer bowl) and stir with a spoon.
2. Add milk, lightly beaten egg, melted coconut oil (or butter) to the dry ingredients.
3. Mix the mixture with a mixer so that the coconut oil (or butter) does not have time to harden from cold milk and eggs.
4. After the mixer, mix the mixture again with a spatula. The dough will be quite thick.
5. Preheat a frying pan, add cooking oil.
6. Form the pancakes (about 8 from the whole dough).
7. Fry over medium heat until golden brown on each side (3 minutes).
8. Serve warm with sour cream, cream, or sugar-free syrup.