KETO ALMOND FLOUR PANCAKES
- 1 1/4 cup Almond Flour - 1/2 teaspoon Baking Soda - 2 tablespoons Erythritol - 2 Eggs - 1/3 cup Vanilla Almond Milk - 1/4 cup Coconut Oil - 1 teaspoon Vanilla Extract
In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.
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.
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.
Ladle 1/4 cup batter onto the griddle for each pancake. Flip the pancakes over when the sides are set, about 2 minutes.
Keep cooking on the other side until golden brown.
Serve with butter and sugar-free flavored maple syrup.
NET CARBS FAT PROTEIN
Serving: 1 Pancake Makes: 6 Pancakes
Prep: 10 Minutes Cook: 10 Minutes
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