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Best Homemade Pancakes
Best Homemade Pancakes

Best Homemade Pancakes
Best Homemade Pancakes
Source
Ingredients:
1
Servings
  • 240
    ml
     almond flour
  • 2
    item
     large eggs
  • 60
    ml
     unsweetened almond milk (or any low-carb milk alternative)
  • 2
    tbsp
     melted butter or coconut oil
  • 2
    tbsp
     erythritol or another keto-friendly sweetener (optional)
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     a pinch of salt
Best Homemade Pancakes
Instructions:
  1. Prepare the Batter: In a large bowl, whisk together the almond flour, baking powder, salt, and sweetener if using. In another bowl, beat the eggs and then mix in the almond milk, melted butter, and vanilla extract.
  2. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
  3. Rest the Batter: Let the batter sit for 5 minutes to allow it to thicken.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
  5. Serve: Serve the pancakes warm with your choice of keto-friendly toppings, such as fresh berries, sugar-free syrup, or a dollop of whipped cream.
  • 240
    ml
     almond flour
  • 2
    item
     large eggs
  • 60
    ml
     unsweetened almond milk (or any low-carb milk alternative)
  • 2
    tbsp
     melted butter or coconut oil
  • 2
    tbsp
     erythritol or another keto-friendly sweetener (optional)
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     a pinch of salt
1
Servings
0

Prepare the Batter: In a large bowl, whisk together the almond flour, baking powder, salt, and sweetener if using. In another bowl, beat the eggs and then mix in the almond milk, melted butter, and vanilla extract.

Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

Rest the Batter: Let the batter sit for 5 minutes to allow it to thicken.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.

Serve: Serve the pancakes warm with your choice of keto-friendly toppings, such as fresh berries, sugar-free syrup, or a dollop of whipped cream.

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