Almond Flour Pancakes
Nutritional info:
5 grams of carbs / 1 serving
Ingredients:
2 Eggs
Sugar-free maple syrup
100g of Almond flour
Half a cup of unsweetened Almond milk
1 tablespoon of Butter (for the pan)
1 teaspoon of Vanilla Extract (per batch)
2 teaspoons of Baking powder
Any variety of fruits
Method:
The batter: Mix the batter in a large bowl. First, add the dry ingredients together, then add the wet ingredients on top. Whisk until smooth. (Blender is ok as well)
Cooking the pancakes: Preheat an buttered pan on the stove to medium-high heat. Pour the batter onto the hot pan and form into circles, being careful not to overcrowd the pan. Cook until bubbles start to form on the pan. Keep checking under the edges of the pancakes and flip when golden brown.
Next, carefully remove the pancakes from the pan and stack them on a plate and wait for them to cool down. (Almond flour is a lot more delicate than regular flour, so be careful when flipping and moving the pancakes, as they could start to break).
Finally, add any fruits you would like on top of and around the pancakes and pour some sugar-free maple syrup. I suggest berries as they are low in carbohydrates.
