Keto Pancakes with Almond Flour

Instructions

1. Step 1

   Whisk the almond flour, baking powder, salt, and erythritol together until evenly combined.

   Ingredients used: 144.0 gr Almond Flour, 6.0 gr Baking Powder, 24.0 gr Granulated Erythritol, 1.5 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   In a separate bowl, whisk the eggs, almond milk, and vanilla extract until smooth.

   Ingredients used: 120.0 ml Almond Milk, 3.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Melt the butter in the saucepan over low heat. Remove it from the heat, cool it briefly, and whisk it into the egg mixture.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter

   Cookware: Medium mixing bowl, saucepan, whisk

4. Step 4

   Add the dry mixture to the wet mixture and whisk just until no dry patches remain. Let the batter rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Heat the nonstick skillet over medium heat and coat it lightly with avocado oil, replenishing the coating between batches as needed.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Avocado Oil

   Cookware: nonstick skillet

6. Step 6

   For each batch, ladle small rounds of batter into the skillet and cook until the edges look set and bubbles appear on top, about 2 to 3 minutes.

   Timer: 3 min (fixed)

   Cookware: ladle, nonstick skillet

7. Step 7

   Turn the pancakes and cook until the second side is golden and the centers are set, about 1 to 2 minutes. Repeat with the remaining batter and serve warm.

   Timer: 2 min (fixed)

   Cookware: nonstick skillet, spatula