Easy Low Carb Keto Pancakes
Delicious and fluffy pancakes perfect for low-carb and keto diets, made with almond flour.
Ingredients
Dry Ingredients
- 1 cup Almond Flour Can be substituted with other low-carb flour.
- 1.5 teaspoons Baking Powder Ensure freshness for fluffy pancakes.
- 1 tablespoon Sugar Alternative Use your preferred sugar substitute.
- 1 teaspoon Salt Adjust to taste.
Wet Ingredients
- 0.25 cup Almond Milk Can substitute with water or other non-dairy milk.
- 2 pieces Eggs Whipped before mixing.
- 1 teaspoon Vanilla Extract Adds flavor.
Instructions
Preparation
- Preheat your griddle or skillet on medium heat and prepare it for nonstick.
- In a medium bowl, whisk together the almond flour, baking powder, salt, and sugar alternative. Set aside.
- In another bowl, whisk together the almond milk, eggs, and vanilla extract until smooth.
- Combine both mixtures and mix until smooth and chunk-free, without overmixing.
Cooking
- Drop spoonfuls of batter onto the skillet or griddle.
- Cook until the edges begin to brown, then flip and continue cooking until done.
Notes
Serve warm with sugar-free syrup, berries, or whipped cream. Store leftovers in an airtight container in the fridge for up to three days or freeze with parchment paper between pancakes.