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Introduction
Keto Pancakes with Almond Flour are a fantastic low-carb alternative to traditional pancakes. They are fluffy, delicious, and perfect for a healthy breakfast. Enjoy them with your favorite low-carb syrup or toppings.
Total Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp granulated erythritol (optional)
- Pinch of salt
- Butter or coconut oil for cooking
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Instructions
- In a medium bowl, whisk together the almond flour, baking powder, erythritol (if using), and salt.
- In another bowl, whisk the eggs, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and grease with butter or coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite low-carb syrup or toppings.
Nutritional Info (per serving of 2 pancakes)
- Calories: 180
- Protein: 7g
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 3g
- Net Carbs: 2g
Special Notes
- These pancakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.
- You can add blueberries, nuts, or sugar-free chocolate chips to the batter for added flavor.
- Top with a pat of butter, sugar-free syrup, or a sprinkle of cinnamon for extra deliciousness.
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