Easy Keto Recipe
Dry Keto Pancake 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
In a medium mixing bowl, whisk together the dry keto almond flour pancake ingredients: almond flour, baking soda, and erythritol.
Whisk in the unsweetened almond milk, melted coconut oil, eggs, and vanilla until the almond flour pancake batter is well combined.
Heat a large pancake pan or griddle over medium-high heat. Apply vegetable oil with kitchen absorbent paper towels or spray oil on the pan.
Ladle 1/4 cup of almond flour pancake batter onto the griddle for each pancake before cooking them for 2 to 3 minutes on their first side.
Flip the keto almond flour pancakes over when the edges are set using a silicone spatula and cook them again on the other side for about 2 minutes.
Keep cooking until the keto almond flour pancakes are golden brown and repeat until all the pancake batter is gone, it should make about 6 pancakes.
Serve the Keto Almond Flour Pancakes with butter, sugar-free flavored maple syrup, peanut butter, or any frozen or fresh keto-friendly berries.
NET CARBS FAT PROTEIN
Serving: 1 Pancake Makes: 6 Pancakes
Prep: 10 Minutes Cook: 10 Minutes