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 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
⅛ cup heavy (whipping) cream
⅛ cup sparkling water
½ teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
Cooking spray for griddle
DirectionsPreparing:10 minCooking:15 min
STEP 1Preheat a griddle over medium-high heat.
STEP 2In a large bowl, mix together the almond flour, stevia, salt, and baking powder.
STEP 3Create a small well in the center of the dry ingredients. Add the eggs, heavy cream, sparkling water, vanilla, and coconut oil. Mix together thoroughly.
STEP 4Spray 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.
STEP 5Remove the pancakes from the griddle when done. Repeat with the remaining batter.
Nutrition Facts (per serving of 4:1)
Dietary Fiber 4G