fluffy delicIous gluten-free keto pancakes!
I couldn’t remember the last time I had a pancake when I made this recipe. And I am so happy how close these are to standard wheat based pancakes! Fluffy, tasty, and sweet! They even have bubbles like traditional pancakes! In the photo above, I topped them with a few blueberries and sprinkled with some stevia. The only thing I was sad about is that I just ran out of my Lakanto Maple Syrup!
INGREDIENTS
2 cups almond flour
8 tbsp Kerrygold unsalted butter, melted
1 tbsp avocado oil
1/4 cup water
4 eggs
1 tsp vanilla extract
1 tsp baking powder
3-4 tbsp Lakanto Monk Fruit Classic
pinch of salt
extra butter for griddle
INSTRUCTIONS
Combine all ingredients in blender or food processor. Let mix until fully combined. TIP: Let batter rest while you put away all the unused ingredients. =cleaner kitchen, better batter.
Set a griddle (or nonstick skillet) to MED LOW heat. Pour batter to desired size of pancake. NOTE: The bigger, the harder to handle! Alternatively, use a 1/3 cup measuring cup to scoop batter onto pan/griddle.
Cook until edges are firming up. The pancakes will not bubble up like traditional ones but there will be little bubbles.
Flip and cook 1 additional minute.
Serve hot with a pat of butter and drizzle Lakanto Sugar Free Maple Syrup
NOTES
This recipe yields some sweet pancakes that can be eaten without syrup! If you like them less sweet, feel free to reduce the Monk Fruit to 2 tbsp. Additional tip: Make a double batch! Leftover pancakes freeze and reheat very well!
NUTRITION INFORMATION:
YIELD: 10 SERVING SIZE: 1 pancake
Amount Per Serving: CALORIES: 266 TOTAL FAT: 24.1g CARBOHYDRATES: 4.2gFIBER: 2.4g PROTEIN: 7.3g
Remember to add 5 CARBS to your numbers if you add 1/4 cup blueberries on top!