Almond flour pancakes
Moist and easy-to-flip, these fluffy almond flour pancakes are the ultimate keto and gluten-free breakfast. Top them with your favorite berries or nuts, smear some butter on top, and drizzle on a sugar-free syrup of your choice to complete the dish.
Servings: 6 pancakes
- 1 cup 100g almond flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sweetener such as Sukrin or Swerve
- ¼ teaspoon salt
- 2 large eggs at room temperature
- 2 tablespoon olive oil
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- Olive oil for frying
In a large bowl, combine the almond flour, baking powder, sweetener, and salt.
Then, add the rest of the ingredients and whisk until well combined and no dry ingredients are left.
Heat some olive oil in a large non-stick skillet over a low-medium heat.
Measure around ⅛ cup per pancake, pour onto the hot skillet, and cook for around 2 minutes or until the edges are getting dry and a few bubbles appear on the surface. Then flip and cook for 1 minute or until golden brown. Repeat with the rest of the batter.
Serve right away with fresh berries and any keto-friendly syrup of your choice.
Serving: 1pancake | Calories: 171kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Calcium: 96mg | Iron: 1mg