Almond flour pancakes

From the Bacon and Butter cookbook from ketoresource.org

These pancakes taste good, the almond flour has a nice sweetness to it. The texture is different from wheat pancakes but not in a terrible way. We didn’t have any sparkling water and left it out, they came out okay, pretty fluffy and still risen some. I got five pancakes from this batch which was quite enough for two adults and two toddlers. I’ll play with doubling the recipe next time I think, in order to have more leftovers.

Almond Flour Pancakes

SERVES 3

PREP TIME: 10 MINUTES ■ COOK TIME: 15 MINUTES ■ TOTAL TIME: 25 MINUTES

This thicker, heartier keto version of pancakes will fill you up quickly, and they take sugar-free maple syrup very well. The baking soda and sparkling water allow the almond flour to puff up, creating a less dense and more palatable cake. Add a pat of Cinnamon Butter (page 227) or your favorite berries for a tasty, fibrous breakfast.

1 cup almond flour
1 tablespoon stevia, or other sugar substitute
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1⁄8 cup heavy (whipping) cream
1⁄8 cup sparkling water
1⁄2 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
Cooking spray for griddle

1. Preheat a griddle over medium-high heat.
2. In a large bowl, mix together the almond flour, stevia, salt, and baking powder.
3. Create a small well in the center of the dry ingredients. Add the eggs, heavy cream, sparkling water, vanilla, and coconut oil. Mix together thoroughly.
4. Spray the griddle with cooking spray. Pour the batter onto the griddle in desired amounts. Cook the pancakes for 2 to 3 minutes, until you see little bubbles, then flip. Cook for an additional 1 to 2 minutes.
5. Remove the pancakes from the griddle when done. Repeat with the remaining batter.