Almond Flour Pancakes

Ingredients

• 1 1/4 cup Almond Flour
• 1/2 teaspoon Baking Soda
• 2 tablespoons Granulated Sweetener
• 2 Eggs (at room temperature)
• 1/3 cup Unsweetened Vanilla Almond Milk (at room temperature)
• 1/4 cup Coconut Oil (melted, or any vegetable oil)
• 1 teaspoon Vanilla Extract
• Sugar-Free Maple Syrup
• Unsalted Butter
• Natural Peanut Butter

Instructions

1. 1

   In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.

2. 2

   Whisk in unsweetened almond milk, melted coconut oil, eggs, and vanilla until combined. Make sure your ingredients are not too cold, or they will solidify the coconut oil. We recommend keeping eggs and milk at room temperature for this to happen or use any other vegetable oil you like.

3. 3

   Heat a large non-stick pancake pan or griddle over medium-high heat.

4. 4

   Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.

5. 5

   Ladle 1/4 cup batter onto the griddle for each pancake.

6. 6

   Flip the pancakes over when the sides are set, about 2 minutes.

7. 7

   Keep cooking on the other side until golden brown.

8. 8

   Serve with butter and sugar-free flavored maple syrup.

9. 9

   Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.