What makes this easy keto pancakes recipe so special is that we don't take shortcuts with ingredients, and it really pays off with the best light and fluffy low-carb pancake you'll ever make.
Place all the ingredients, into a mixing bowl and whisk well. Set aside for 5 minutes.
5 ounces Almond Flour, ¼ cup Erythritol, 1 teaspoon Baking Powder, 2 teaspoons Vanilla Essence, 2 large Eggs, ⅓ cup Unsweetened Almond Milk, 2 tablespoons Unsalted Butter
Place a nonstick frying pan over medium-low heat.
Once warm, add about 1 teaspoon of ghee, followed by ¼ cup of pancake batter, per pancake. (You can use butter if you don't have ghee to grease the pan. We use ghee because it does burn as easily as butter in the pan)
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!
Video
Easy Keto Pancakes Recipe - Low Carb & Made with Almond Flour (1g Net Carbs Per Pancake)
Notes
SUBSTITUTIONS:
If you don't have erythritol, you can replace it with the equivalent amount of monk fruit.
We use ghee for greasing the pan, purely because it doesn't burn but you can use butter also.
STORING: Pancakes are best served straight after cooking but you can store pancakes in the fridge for up to 4 days or freeze the cooked and cooled pancakes for up to 3 months.