Description
Light and fluffy pancakes made with almond flour, perfect for a keto-friendly breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp melted butter
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1–2 tbsp erythritol (optional)
Instructions
- Whisk eggs, almond milk, melted butter, and vanilla extract in a bowl.
- Add almond flour, baking powder, salt, and erythritol. Mix until smooth.
- Heat a non-stick pan over medium heat. Pour 1/4 cup batter per pancake.
- Cook until bubbles form on top, then flip and cook for another 1-2 minutes.
- Serve warm with sugar-free syrup or berries.
Notes
- Store leftovers in an airtight container for up to 2 days.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Adjust sweetness to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg
Keywords: keto pancakes, almond flour pancakes, low carb breakfast