Ingredients
1 ½ cups almond flour
2 large eggs
1 teaspoon baking powder
½ teaspoon vanilla extract
¼ cup unsalted butter, melted
2 tablespoons erythritol or allulose sweetener
½ teaspoon cinnamon (optional)
Pinch of salt
Instructions
Whisk almond flour, baking powder, sweetener, cinnamon, and salt in a bowl
In a separate bowl, beat eggs, vanilla, and melted butter
Mix wet ingredients into dry until just combined (batter will be thick)
Heat a non-stick griddle or pan over medium heat (no oil needed)
Spoon batter to form 4 pancakes, cooking 2-3 minutes per side until golden and puffed
Notes
Do not overmix the batter to maintain tenderness
Adjust sweetener to taste
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat on a warm plate before serving
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 3g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 4.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg