Almond Flour Pancakes
Carbs are my guilty pleasure and as I’ve gotten older I always look for alternative ways to make some of my favorite meals low carb. Pancakes have always been one of my go to breakfast meals. However, when I was practicing Keto I utilized Almond Flour as a substitute to remain in ketosis. Nowadays, I rarely look to make pancakes with regular flour as these Thick & Fluffy Almond Flour Pancakes get the job done every time! Check out the recipe and give them a try!
Ingredients
1 1/2 cups Almond Flour
3 Eggs
1 tablespoon Baking Powder
1 teaspoon Kosher Salt
1/2 cup Monkfruit Sweetener or preferred Sugar Alternative
3/4 cup Almond Milk
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon (Optional)
Instruction:
Grab a mixing bowl and combine all your dry ingredients (i.e. - Almond Flour, Baking Powder, Salt, Monk Fruit Sweetener, and Cinnamon (optional).
Add eggs, vanilla extract, and almond milk.
Mix pancake batter until it has a smooth consistency.
Pre-heat a nonstick skillet on medium heat.
Add 1 teaspoon of Butter. Once butter has melted, add 1/4 cup of pancake batter.
Cook pancakes for a few minutes allowing “air pockets” to form then flip. Cook for an additional 2-3 minutes or until the pancakes have a nice golden brown crust around them.
Top with berries and serve with Sugar Free Syrup and enjoy!
