Almond Flour Pancakes
Almond flour pancakes are delicious keto pancakes that you can eat to prevent or reverse type 2 diabetes. However, you could feed these yummy almond flour pancakes to anyone and most will not even realize that they are keto pancakes! They taste just as good, if not better, than traditional flour-based pancakes. You can eat these almond flour pancakes with a side of scrambled eggs or sausage. Or, you can also quickly turn them into little Keto McGriddle breakfast sandwiches!
Okay, so let’s talk about the ingredients.
Cream cheese, butter, almond flour, unsweetened almond milk, baking powder, vanilla extract, monk fruit, and an egg is used to make these almond flour pancakes. The cream cheese and butter gives the pancakes a light and buttery taste. The unsweetened almond milk also adds to the soft authentic pancake texture and pairs well with the flavor. Baking powder contributes to the taste and makes the almond flour pancakes rise. Vanilla extract and monk fruit make it taste just like “real” pancakes!
Almond Flour Pancakes
- Mix the almond flour, baking powder and monk fruit together in a small bowl.
- Then, add the melted cream cheese, butter, almond milk, vanilla extract and egg.
- Stir all of the ingredients well until the pancake batter is smooth and free of any lumps. You should end up with a cake batter consistency which is not too liquidy and not too firm.
- Now, add about 1 tablespoon of coconut oil to a medium skillet. Place the skillet on the stove top and set the burner's temperature to a medium-low heat setting.
- Once you see bubbles forming on one side of the pancakes, use the spatula to flip the pancakes to the other side.
- Once the other side is cooked (should take about the same or less time than the first side that cooked), remove the pancake from the skillet.
- Serve the almond flour pancakes while they are still hot with butter and sugar-free syrup.
Almond flour pancakes are a great way to add a little variety to your low carb diet. Since I usually add butter and syrup to the top of my pancakes, I only used a little butter with only 1/4 teaspoon of sweetener in the pancake batter. So, if you prefer a pancake that is sweeter with more butter, simply double the monk fruit and add a little more melted butter to the almond flour pancakes batter.
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