Keto Pancakes

Yield: ~12 pancakes Almond Flour Pancakes (Keto, Gluten-Free, Low Carb)

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Step 1

the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine.

Step 2

Add the almond flour, sweetener, baking powder, salt, and cinnamon (optional), and blend again until smooth. Let the batter rest 5 minutes.

Step 3

Heat a large nonstick skillet over medium-low heat and add butter or oil to lightly grease (I'm partial to butter in this case). Put about 3 tablespoons of the batter in the pan for each pancake and gently spread into a 3 or 4 inch circle.

Step 4

Cook pancakes until bubbles begin to appear in the batter and the edges are set and dry, 2 to 4 minutes.

Step 5

Carefully flip the pancake and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Step 6

The batter keeps well in the fridge for a couple days.