Ingredients * 1 cup almond flour * 1 tablespoon sugar free granulated sweetener * 1 teaspoon baking powder * 2 large eggs, separated * ½ cup unsweetened almond milk * 1 teaspoon vanilla Instructions * In a large mixing bowl, stir together the almond flour, sweetener, and baking powder until well combined. Stir in 1 egg yolk, the almond milk, and vanilla. (Reserve the other egg yolk for another purpose) Set aside the batter. * In a small mixing bowl, beat the egg whites using a hand mixer until stiff peaks form. Fold the whites into the pancake batter. Let the pancake batter sit for 5 minutes to thicken. * Grease a nonstick griddle or large nonstick skillet with cooking spray or oil and heat over medium heat. Pour ¼ cup portions of the batter into the skillet or on the griddle and let cook until bubbles start to form on the edges, about 3 minutes, then carefully flip and continue cooking until slightly golden, about 2 minutes. Repeat with the remaining batter. Serve with your favorite keto toppings (I like butter and sugar-free syrup).� Servings: 4 Nutrition per serving Calories: 204 | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Fiber: 3g Nutrition is provided as a courtesy only. Pleas
Ingredients
* 1 cup almond flour
* 1 tablespoon sugar free granulated sweetener
* 1 teaspoon baking powder
* 2 large eggs, separated
* ½ cup unsweetened almond milk
* 1 teaspoon vanilla
Instructions
* In a large mixing bowl, stir together the almond flour, sweetener, and baking powder until well combined. Stir in 1 egg yolk, the almond milk, and vanilla. (Reserve the other egg yolk for another purpose) Set aside the batter.
* In a small mixing bowl, beat the egg whites using a hand mixer until stiff peaks form. Fold the whites into the pancake batter. Let the pancake batter sit for 5 minutes to thicken.
* Grease a nonstick griddle or large nonstick skillet with cooking spray or oil and heat over medium heat. Pour ¼ cup portions of the batter into the skillet or on the griddle and let cook until bubbles start to form on the edges, about 3 minutes, then carefully flip and continue cooking until slightly golden, about 2 minutes. Repeat with the remaining batter. Serve with your favorite keto toppings (I like butter and sugar-free syrup).�
Servings: 4
Nutrition per serving
Calories: 204 | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Fiber: 3g
Nutrition is provided as a courtesy only. Pleas
Did I miss in the instructions on what to do with the 2nd egg yolk?
Yes! What do we do with the 2nd egg yolk?
That looks so good I'm going to make these pancakes and I like to make extra and put them in the freezer so when I feel like having pancakes are made
Almond milk (vanilla)?
Looks delicious 😊
Looks delicious 😋
These look great.