Keto Almond Pancakes
Tired of making pancakes and waffles with cream cheese? This almond flour version of Keto pancakes will be a refreshing breather from any tangy flavors. These pancakes are very mild and are made with only almond flour and almond butter, along with a few other ingredients. A pinch of cinnamon is added for flavor, but feel free to add other baking spices you enjoy. Since the Keto pancakes are so high in fat, you could eat just a stack as your
How to Make It
Step 1
Add the ground almonds or almond flour, ground flaxseed, coconut oil, erythritol, cinnamon, baking soda, lemon juice and almond butter to a food processor. Blend the ingredients well to combine. You may need to scrape down the food processor with a spatula before continuing to blend.
Step 2
Add the eggs to the food processor and blend again to form a smooth and thick batter. Leave the batter aside to thicken. The flour and ground flax will absorb the moisture and congeal slightly.
Step 3
Lightly oil a non-stick skillet over medium-high heat. Once hot, pour a 1/4 cup of the batter into the pan to form a circular pancake. Cook for about 45 seconds to 1 minute until the pancake starts to firm and bubbles appear on the surface. Flip and cook the other side for 30-45 seconds until cooked through and golden brown.
Step 4
If your pan is large enough you should be able to cook at least two pancakes at a time. Repeat with the remaining batter until you have 8 pancakes. Serve with butter or fresh berries.
Ingredients
- Raw Egg – 3 medium
- Cinnamon, Ground – 1 teaspoon
- 100% Pure Erythritol by Now – 1 tablespoon
- Lemon Juice – 1 teaspoon
- Almond Butter, Unsalted – 1 tablespoon
- Coconut Oil – 1 tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 3 ounce
- Baking Soda – ½ teaspoon
- Flaxseed Finely Ground by 365 – ⅓ cup