One bowl of perfect ingredients and you have a perfect (keto) pancake. Use with butter and sugar free maple syrup.
Ingredients:
4 large Whole eggs
1 cup Almond milk
4 TBSP Melted butter
2 TSP Vanilla extract
2.5 CUPS Almond flour (sifted)
¼ CUP Monkfruit or Swerve granulated
2 TSP Baking powder (NOT SODA)
¼ TSP Pink Himalayan salt
1 CUP Fresh blueberries
Coconut oil for cast iron skillet
Directions:
Combine all ingredients except blueberries in large mixing bowl. Beat with hand mixer until well incorporated. Stir in blueberries and allow batter to rest for 10 minutes while skillet is heating. (If using griddle, preheat to 325-350 degrees.
Once skillet is heated to medium heat, melt 1 tbsp coconut oil and coat skillet. Pour ¼ cup batter into pancakes without them overlapping or touching. Cook approx.. 2 minutes, or when top of pancake is covered in bubbles and the edges are browned. Flip carefully with large spatula and cook for another 1-2 minutes. Do not burn. Continue to add more oil as needed to keep pancakes from sticking.
Add butter and favorite syrup and enjoy this low carb breakfast beauty.
