The keto almond pancakes are light and fluffy and ready in a snap!
1/4 cup water
2 tablespoons melted butter
1/4 teaspoon apple cider vinegar
1 cup almond flour
1/2 teaspoon baking soda
2 tablespoons granulated sweetener of choice
1/4 teaspoon of salt
Combine wet ingredients in a bowl and whisk together.
Add the dry ingredients and mix well with a wooden spoon. Let the mixture stand for a few minutes so the baking soda and vinegar can react.
Use a 1/4 cup measure to make 6 pancakes.
Cook on a warm griddle or pan when bubble form and start popping flip over and cook otherside until nicely browned.
Serve with a keto syrup or just butter them and eat they are quite sweet on their own!
If you use allulose as your sweetener they will brown quite quickly and go very dark in color so cook them slower over a lower temperature.
This recipe makes 6 pancakes but you can double or triple the recipe if you need more. They store well and can be frozen or kept in the fridge and reheated as needed.
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Cuisine: American
Keywords: keto, low carb, ketovore, sugar free