Description
These fluffy low-carb pancakes made with almond flour are a perfect guilt-free breakfast or brunch option.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons erythritol (or preferred sweetener)
- Pinch of salt
- Butter or oil for cooking
Instructions
- Whisk together the almond flour, baking powder, erythritol, and pinch of salt in a bowl.
- Mix the eggs, almond milk, and vanilla extract until well combined in another bowl.
- Carefully combine the wet and dry ingredients, stirring until smooth.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup or toppings of your choice.
Notes
Use room temperature ingredients for a better batter consistency. If pancakes are browning too quickly, lower the heat slightly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg