- 1 cup blanched almond flour
- 2 eggs
- 2 Tbsp sugar-free syrup
- 2 Tbsp olive oil (or any liquid oil)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Skillet: Preheat skillet over medium-low heat. While heating, stir almond flour, syrup, oil, baking powder, vanilla, and salt in large bowl. Batter will be thicker than traditional batter.
Grease skillet with butter or oil, then pour 3 – 4 Tbsp of batter into center of skillet (about 1/4 cup). Use spatula to spread batter to 1/4″to 1/2″ thick.
Cook until little bubbles form around the edges of the pancake; as soon as bottom feels sturdy enough, flip and cook other side, about 2 – 3 minutes.
Pancakes are usually 4″- 6″ wide.
Oven baked: Prepare batter as above; preheat oven to 350 degrees. Line baking pan with parchment paper.
Pour batter (1/4 cup each) onto baking sheet and spread to 1/4″- 1/2″ thick. Leave 1″ between each pancake. There should be about 6 pancakes.
Bake at 350 degrees for 10 minutes. Pancakes should puff up, but there’s no need to flip them, as long as they are cooked through. Flip over for serving so the browned side is on top.
Calories: 175 Fat: 15g Carbs: 4g Fiber: 1g Protein: 6g
Source: Read Full Article