KETO LOW CARB PANCAKES (ALMOND FL.)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 large Egg, fresh, whole, raw 0.25 cup Almond Milk 4 tbsp Avocado Oil 2 tsp Vanilla Extract 2.5 cup almond flour 2 tsp Baking Powder 0.25 tsp Pink Himalayan Sea Salt 0.25 cup monkfruit sweetener (85 gram )
Add vanilla, oil, almond milk and eggs to blender, pulse to combine.
Add the remaining ingredients and pulse until uniform. Leave the batter for 6 minutes in the fridge.
Cook on medium low heat in frypan with oil of choice or butter, make small 10cm diameter dollops so they will flip easier. They are ready to flip when bubbles form and pop ontop and the outside is a little dry around the edge.
Serving Size: 10 2-piece servings
Add the remaining ingredients and pulse until uniform. Leave the batter for 6 minutes in the fridge.
Cook on medium low heat in frypan with oil of choice or butter, make small 10cm diameter dollops so they will flip easier. They are ready to flip when bubbles form and pop ontop and the outside is a little dry around the edge.
Serving Size: 10 2-piece servings
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 21.6 g
- Cholesterol: 74.4 mg
- Sodium: 137.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.0 g
- Protein: 8.5 g