Introduction:

Enjoy fluffy and delicious pancakes without worrying about your carb intake! Here’s a scrumptiously satisfying keto pancake recipe made using almond flour for a low carb twist on a classic breakfast favorite.

Ingredients:

– 1 1/2 cups almond flour

– 4 large eggs

– 1/4 cup unsweetened almond milk

– 1/4 cup granulated erythritol or preferred sweetener

– 1/2 tsp baking powder

– 1/4 tsp salt

– 1 tsp vanilla extract

– Butter or coconut oil for cooking

Instructions:

1. In a large mixing bowl, combine almond flour, granulated erythritol (or preferred sweetener), baking powder, and salt.

2. Add the eggs, unsweetened almond milk, and vanilla extract to the dry mixture. Whisk until well combined and smooth, ensuring there are no lumps left.

3. Preheat a non-stick skillet over medium-low heat. Add a small amount of butter or coconut oil to the pan and let it melt, creating a non-stick surface.

4. Using a 1/4 cup measuring cup or ladle, pour the pancake batter into the skillet. Spread it out slightly for even cooking if needed.

5. Cook each pancake until bubbles appear on the surface, and the edges start to look set (about 2-3 minutes). Then gently flip the pancake and cook for another 2-3 minutes until the other side is golden brown.

6. Remove pancakes from the skillet and keep them warm by placing them on a plate tented with aluminum foil.

7. Repeat steps 4-6 until all of your keto pancake batter has been used up!

8. Serve your low carb pancakes hot with keto-friendly syrup, fresh berries, whipped cream, or your favorite pancake toppings. Enjoy your delicious and guilt-free breakfast!

In conclusion:

Almond flour is an excellent low carb alternative to traditional flour, making it perfect for keto pancakes. This simple and delicious recipe delivers fluffy, moist pancakes that satisfy your cravings while keeping you on track with your keto goals. So go ahead and treat yourself to a tasty breakfast without the guilt!