keto almond flour pancakes

Weekend breakfast routines don’t have to change while practicing KETO. These pancakes freeze wonderfully - store in an airtight container with little pieces of parchment paper between them. Reheat in the oven at 350 degrees until warm all the way through.

Serves : 2-4

Calories : 265 per serving

carbs : 3g fats : 23g protein : 9g

INGREDIENTS

1 cup finely ground almond flour
2 tbsp Erythritol (or your favourite KETO friendly sweetener)
1 tsp Gluten-free baking powder
1/8 tsp Sea Salt
2 Large Eggs
1/3 cups Unsweetened almond milk (or your favourite KETO dairy)
2 tbsp Avocado oil (plus a little more for frying)
1 tsp Vanilla extract (optional)

DIRECTIONS

1. Sift all dry ingredients together

2. Whisk wet ingredients into the dry mix until smooth

3. Preheat your oiled pan or griddle on low heat 4. Pour 30ml (1/8 cup) circles onto the pan

4. Pour 30ml (1/8 cup) circles onto the pan

5. Cover and cook for about 2 minutes or until bubbles start to form along the edges

6. Flip and cook for another minute or two until other side is browned

7. Serve with grass fed butter and your favorite sugar free maple syrup