Description
Delicious and fluffy keto pancakes made with almond flour, perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
Instructions
- In a mixing bowl, combine almond flour, eggs, and almond milk.
- Whisk the ingredients together until a smooth batter forms.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook the pancakes for 3-4 minutes or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Repeat the process with the remaining batter.
- Serve the pancakes warm with your choice of low-carb toppings like sugar-free syrup or berries.
Notes
- This recipe is gluten-free and suitable for keto diets.
- You can customize your pancakes by adding vanilla extract or cinnamon for flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Keto Pancakes, Low Carb, Healthy Breakfast, Sugar-Free, Almond Flour