KETO ALMOND FLOUR PANCAKES

EASY, HEALTHY

INGREDIENTS

DRY INGREDIENTS – 1 ¼ cup Almond Flour – ½ tsp Baking Soda – 2 tbsp Erythritol WET INGREDIENTS – 2 Eggs – ⅓ cup Vanilla Almond Milk – ¼ cup Coconut Oil – 1 tsp Vanilla Extract

Combine Ingredients

In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.

1

Add Wet Ingredients

Whisk in unsweetened almond milk, melted coconut oil, eggs and vanilla until combined. Make sure your ingredients are not too cold or they will solidify the coconut oil.

2

Heat Pancake Pan

Heat a large non-stick pancake pan or griddle over medium-high heat. Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.

3

Make Pancakes

Ladle 1/4 cup of batter onto the griddle for each pancake. Flip the keto pancakes over when the sides are set, about 2 minutes.

4

Cook the Keto Pancakes

Keep cooking the Keto Almond Flour Pancakes on the other side until golden brown.

5

Serve the Keto Pancakes

6

Serve the Keto Almond Flour Pancakes with butter and sugar-free flavored maple syrup.

NET CARBS FAT PROTEIN

2.6 grams

19.9 grams

7.2 grams

SERVINGS

TIME

Serving: 1 Pancake Makes: 6 Pancakes

Prep: 10 Minutes Cook: 10 Minutes

KETO ALMOND FLOUR PANCAKES

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