Almond Flour Pancakes (Keto)
Fluffy almond flour pancakes, a keto option to enjoy for breakfast with Greek yogurt or sugar-free syrup.
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Servings: 2 servings, 3 pancakes in total
Ingredients
- 75 g almond flour
- 150 ml almond milk
- 2 eggs
- 2 pinches salt (Celtic sea salt)
- Butter or coconut oil (from grass-fed cows), for cooking, to be added in three batches
Flavor Variations
- 0.5 teaspoon cookie and speculoos spice mix
- 0.5 teaspoon Bourbon vanilla powder
- 2 drops almond extract for a bitter almond macaroon flavor
- 0.5 lemon zest
Optional (Toppings)
- syrup made with a sugar substitute
- 1.5 tablespoon Greek yogurt
Procédé
- Mix the almond flour with the salt. Add the milk and stir until there are no lumps. Add one egg and continue stirring. Then add the second egg.75 g almond flour, 150 ml almond milk, 2 eggs, 2 pinches salt (Celtic sea salt), 0.5 teaspoon cookie and speculoos spice mix, 0.5 teaspoon Bourbon vanilla powder, 2 drops almond extract, 0.5 lemon
- Heat the frying pan over medium-high heat (setting six on an induction cooktop) and add the butter once the pan is hot. The heat can be considerably lower than for regular pancakes. The batter burns more quickly, but it also needs a little more time to set. Pour a spoonful (about one soup ladleful) into the pan.Butter or coconut oil
- Cook for at least two to three minutes on one side. The edges may already be turning lightly golden. This pancake is more fragile than a regular pancake; flipping it too soon may cause it to fall apart. Cook the other side for one to two minutes.
- Repeat for two more pancakes.
- Pancakes made with almond flour alone can be a little dry. Serve with Greek yogurt, a little fruit sauce or a syrup made with a sugar substitute.syrup made with a sugar substitute, 1.5 tablespoon Greek yogurt
Notes
Equipment: small PFAS-free frying pan, flat spatula, soup ladle, mixing bowl, whisk.
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