Preparation Time: 5 minutes | Cooking Time: 15 minutes | Servings: 3
Ingredients:
- 1 cup almond flour
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Butter or coconut oil, for cooking
- Optional: Sugar-free syrup or fresh berries for topping
Directions:
- In a mixing bowl, whisk together eggs, almond milk, and vanilla extract.
- Stir in almond flour and baking powder until smooth.
- Heat a nonstick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour 2–3 tbsp of batter per pancake and spread slightly with a spoon. Cook until bubbles form on top, then flip and cook the other side.
- Repeat until all the batter is used. Serve warm with your choice of keto-friendly toppings.
Nutrition Facts (Per Serving):
- Calories: 312
- Fats: 26 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Net Carbohydrates: 3 g
- Protein: 13 g
Why This Recipe Works
• Fluffy Texture: Almond flour creates pancakes that are light and tender without the carbs.
• Simple Ingredients: You likely have all the ingredients already in your keto pantry.
• Versatile Toppings: Customize with sugar-free syrup, nut butter, or a handful of berries.
📘 Bonus: Get your FREE Keto Pancake Recipes eBook to explore more satisfying, low-carb breakfasts!
Relevant Resources
Note: Always check with a healthcare provider when adjusting your nutrition plan.