Almond Flour Pancakes

Image just for reference

• 1 cup almond flour

• 2 large eggs

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1 tbsp melted butter (plus extra for cooking)

• Keto-friendly syrup or fresh berries (optional, for serving)

1. In a bowl, whisk almond flour, eggs, almond milk, vanilla extract, baking powder, and melted butter until smooth.

2. Heat a non-stick skillet over medium heat. Grease with a small amount of butter.

3. Pour 2-3 tablespoons of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.

4. Serve with keto-friendly syrup or berries.

• Overmixing can lead to tough pancakes. Mix just until the ingredients are combined.  

• Letting the batter rest for a few minutes allows the gluten to relax, resulting in fluffier pancakes.  

• Cook the pancakes over medium-low heat to ensure even cooking and prevent burning.  

• Wait until bubbles form on the surface of the pancakes before flipping them.  

• If the batter is too thick, the pancakes will be dense and dry. Add a little more liquid, such as milk or water, to thin it out.

• Overcooking can lead to dry and crispy pancakes. Remove them from the pan as soon as they are golden brown

• Undercooked pancakes will be doughy in the center. Cook them until they are set and cooked through