Low Carb Pancakes
Prep Time 13 minutes
Cook Time 15 minutes
Total Time 28 minutes
- 1 cup almond flour
- ½ tsp baking powder
- 3 large eggs
- ¼ cup 2% milk
- 1 tsp vanilla extract
- In a medium bowl, whisk together the almond flour and baking powder. Set it aside.
- In another medium bowl, whisk together the eggs, milk, and vanilla extract. Stir in the almond mixture until well combined. Let the batter sit for 10 minutes before cooking.
- When ready to cook, heat a nonstick skillet over medium heat. Using a measuring cup, scoop ⅓ cup of batter onto the skillet. Cook the pancake until the bottom is golden, about 3 to 4 minutes. Flip the pancake and continue to cook until the remaining side is golden, about 30 seconds to 1 minute. Remove the pancake from the skillet and repeat this process until all of the batter has been used up.
- Serve immediately or store in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 453Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 281mgSodium: 243mgCarbohydrates: 15gFiber: 7gSugar: 5gProtein: 22g
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