Ingredients
- 1 cup almond flour
- 2 tbsp ground flaxseed meal
- 2 large eggs
- 1/4 cup unsweetened almond milk (or coconut milk)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp erythritol (or other keto-friendly sweetener, optional)
- 1/4 tsp cinnamon (optional)
- 2 tbsp melted coconut oil or butter (for cooking)
Instructions
- Prepare the Batter:
- In a medium bowl, whisk together the almond flour, ground flaxseed meal, and baking powder. In another bowl, whisk the eggs, almond milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and mix until smooth. If desired, add the sweetener and cinnamon for extra flavor.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter. Pour about 2-3 tablespoons of batter per pancake onto the skillet. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges are firm. Flip carefully and cook for another 1-2 minutes, until golden brown.
- Serve:
- Stack the pancakes on a plate and serve warm. You can add toppings like fresh berries, sugar-free syrup, or a dollop of whipped cream.
Cooking Details
- Cooking Time: 10 minutes
- Prepping Time: 5 minutes
- Servings: 2 (makes 6 small pancakes)
Nutritional Information (per serving)
- Calories: 230
- Protein: 10g
- Fat: 19g
- Carbohydrates: 6g
- Fiber: 4g
- Net Carbs: 2g
Notes
- Consistency: If the batter is too thick, add a little more almond milk to reach your desired consistency.
- Storage: These pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
These Almond Flour and Flaxseed Pancakes are a fluffy, low-carb breakfast option perfect for a keto diet, combining the light texture of almond flour with the added fiber and nutrients from flaxseed.
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