Description
Delightful low-carb pancakes made with almond flour, perfect for a keto lifestyle.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Butter or coconut oil for cooking
Instructions
- In a bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Heat a skillet over medium heat and add butter or coconut oil.
- Pour small amounts of batter onto the skillet; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (about 2 minutes).
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the microwave or toaster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg