Walnut & Almond flour keto style pancakes

Walnut Flour Keto Pancakes
★★★★★
Prep Time: 6 min | Cook Time: 10 min

Ingredients:

PANCAKE BATTER
2 Egg
3 tbsp milk
1 Tbsp Melted Salted Butter
1/2 Tsp Pure Vanilla Extract
3/4 cup Almond flour
1/4 cup Walnut flour
1 Tsp Baking Powder
1 Tsp digestion resistant maltodextrin (fibersol-2) [optional offsets carbs in the flours]
1 Tsp inulin powder [optional aids digestion also sweetens]

SYRUP
3oz of real maple syrup
1oz Yacon syrup
1/2oz dark agave syrup
1 Tbsp digestion resistant maltodextrin (fibersol-2) dissolved in 1oz hot water in advance

Directions:

Add all of the liquid ingredients into a medium sized bowl mix until combined.
Now, put all of the dry ingredients into the same bowl, and mix until combined well. unlike with wheat based flour you don't have to worry about gluten buildup.
Turn the stove up to medium low heat, coat a pan with baking spray (or butter) and heat the butter/oil.
Once the oil/butter is heated add a couple tablespoons per pancake to the pan trying not to let the batter pile up too thick you can spread it out with the back of a spoon. these are a bit slower to cook than traditional pancake batter take your time same indicators as regular pancakes as bubbles start to form you can flip them.
To make the syrup simply combine the ingredients, keeping in mind the fibrasol2 needs to be dissolved in water before it gets added to the syrup.


Notes:

*Note: without the gluten from normal flour these tend to fall apart easier you can add an additional egg and it should help with that. This is just a variation on my usual almond flour only ones. Eating 2 of these with 2 tbsp of the above syrup only raised my glucose by 20 points over the course of an hour before returning to the pre-breakfast level.