Panquecas cetogênicas superfofinhas

Ingredientes

• 40 g lupin flour (fat-reduced almond flour or peanut flour* see notes!)
• 10 g almond flour
• 2 teaspoons erythritol (or 1/8 tsp pure monkfruit extract)
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon kosher salt
• 2 eggs
• 2 teaspoons melted butter (coconut oil or ghee)
• 1/2 teaspoon vanilla extract
• 4-6 tablespoons unsweetened almond milk ()
• our (15-min!) keto caramel
• (allulose) 'maple syrup' (this stuff is the best (trust me!))

Modo de preparo

1. 1

   Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.

2. 2

   Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.

3. 3

   Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.