Perfect Brunch made Keto with Cheddar & Coriander Pancakes

Perfect brunch made keto. What else can we common mortals want? I created this recipe based on one episode of Chef Bobby Flay’s #brunchatbobbys.

Every time I turn on the TV during the weekends, and food network is showing Bobby Flay’s Brunch at Bobby’s, I know I am doomed. I will want to have those perfect dishes. But…they are not keto right? So, that is where the doomed part comes in. I cannot rest until I perfect the recipe and make it keto.

I made this one in two versions, savory, the one I am posting now, and sweet, that I will be posting next week (stay tuned because it has hazelnut praline and berries and it is delicious). I had it for brunch a couple of weeks ago. Boom, it is a winner, it is delicious, you have to try it

Cheddar and Coriander Pancakes

by: Dalila Dias

Difficulty:Easy
Prep Time:2 mins
Cook Time:10 mins
Serves:1
Freezable:Yes

Nutrition per portion

Ingredients

1 egg
1 tbsp buttermilk
1 tbsp chopped coriander
2 tbsp grated cheddar cheese
1/4 tsp gluten free baking powder
salt and black pepper to taste
1tbsp coconut oil
3tbsp almond flour

Method

Oil two pancake pans or frying pans In a bowl add the eggs and beat until foamy Add the buttermilk and coconut oil and whisk Add the almond flour and mix until no lumps are in the butter Add the cheese and coriander and mix, finally add the baking powder and fold in the batter Heat one of the pans, lower down the heat, add the batter and let it cook with a lid on, until small bubbles show on the surface and the edges are cooked. Turn it into the other pan, and cook the other side. Be careful as the pancake has a delicate texture and can break (hence using two pans to avoid breaking it when turning). Now you are ready to eat that deliciousness with any toppings or sides you like. I did have mine with two poached eggs, avocado seasoned with lemon juice, salt and black pepper, and crispy fried bacon.