Almond Flour Pancakes

MAKES 4 SERVINGS

These hearty pancakes will satisfy your craving for a sweet and easy breakfast. Remember that the finer the almond flour, the closer the result will be to your expectations of “real” pancakes.

INGREDIENTS

1 heaping cup finely ground almond flour
2 tablespoons erythritol sweetener (such as Swerve)
1 teaspoon baking powder
⅛ teaspoon salt
2 large eggs
⅓ cup unsweetened coconut milk
1 tablespoon coconut oil
½ teaspoon vanilla extract
Unsalted butter, for frying

INSTRUCTIONS

1. Combine all the Ingredients in a large bowl and mix well to form a smooth batter.
2. Heat a large skillet over medium-low heat and add ½ teaspoon of butter. When the butter is melted, drop ¼ cup batter onto the pan for each pancake. Cook until bubbles form around the edges, then flip and cook for an additional 1–2 minutes, or until evenly browned.
3. Repeat with the remaining batter, adding more butter to the skillet as needed. You should end up with a total of 6–8 pancakes. Serve warm with butter and sugar-free syrup.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here