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Keto Pancake Cereal

Start to Finish: 40 minutes


  • 1 cup blanched almond flour
  • 2 eggs
  • 2-3 Tbsp. sweetener of your choice
  • 3 Tbsp. melted butter or ghee or avocado oil
  • 1 scoop Collagen Protein powder
  • 2 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar or lemon juice


  1. Combine all of the pancake ingredients. The batter won't be as runny as traditional pancake batter, but resist the urge to add more liquid.
  2. Heat a pan over medium heat until uniformly hot. Grease the pan coconut oil, butter or Grass-Fed Ghee.
  3. Add batter to a battery bottle or bag with the corner cut for easier dispensing.
  4. Arrange nickel-sized pancakes around the bottom of the pan, being careful not to crowd the pan. You'll need space to flip the little guys.
  5. Flip each pancake after about 3 to 4 minutes. Cook on the second side for about 2 more minutes or until cooked through.
  6. Add cooked pancakes to a bowl and top with butter. They would also be delicious with almond butter, almond milk or fruit compote.

Makes: 4 servings

Nutritional Information (per serving):

  • Calories: 325
  • Protein: 12g
  • Carbs: 7g
  • Fiber: 3g
  • Sugar: 1g
  • Fat: 28g
  • Saturated Fat: 9g
  • Cholesterol: 93mg
  • Salt: 99mg