Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.
Place a nonstick frying pan over medium-low heat.
Once warm add about 1 teaspoon of ghee to the pan, followed by ¼ cup of pancake batter, per pancake.
Place a lid on the pan and cook for 2-3 minutes, or until the tops have set and small bubbles appear. Flip and cook for 1-2 minutes uncovered, or until cooked through. Repeat until all the batter is used up.
Serve your pancakes warm with your preferred toppings - butter, sugar-free maple syrup, Keto Whipped Cream or even Low Carb Vanilla Ice Cream!
Easy Keto Pancakes Recipe - Low Carb & Made with Almond Flour (1g Net Carbs Per Pancake)