Sunday Pancakes with MCT Oil
Let’s talk about brunch baby, let’s talk about you and me!
It’s no surprise that brunch is my favorite meal of the day, especially because it’s socially acceptable (and encouraged) to have a cocktail before noon. It also tends to be the most indulgent meal of the week, which is why I love any way to incorporate more nutrients and make it healthier! This keto-friendly pancake recipe has the best of both worlds – it’s delicious and satisfying, and incorporates MCT oil to give you an extra booth of healthy fats. MCTco’s oil is my favorite – it comes from organic coconuts and gives you that MUCH needed boost of brain (and body!) energy.
2 cups almond flour
2 tbsp natural sweetener
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp kosher salt
4 eggs, beaten
1/4 cup water
8 tbsp butter, melted
1 tbsp MCT oil
Combine all of the dry ingredients in a large bowl and whisk gently to incorporate. Add the wet ingredients and whisk until just incorporated/combined.
Heat a griddle or nonstick pan over medium heat. Add a ladle full of batter to the pan and cook until bubbles form and the edges start to set. That’s when you know they’re ready to flip! Cook for another minute or two on the opposite side until golden brown.
Optional – serve with fresh fruit and syrup or enjoy the pancakes plain to keep it keto-friendly!