(Flourless!) 3-Ingredient Keto Pancakes

Ingredients

• 1 egg
• 1/4 teaspoon baking powder
• 2 tablespoons (salted!) almond butter (peanut butter (or nut butter of.choice)*)
• 1/2 teaspoon vanilla extract
• chocolate chips (or chunks!)
• banana extract
• blueberries
• 'maple syrup' (this stuff is the best (trust me!))

Instructions

1. 1

   Please note that each batch yields 3 small / 2 normal sized keto pancakes. Feel free to scale recipe using the buttons on the recipe card.

2. 2

   Whisk the egg(s) thoroughly in a medium bowl until light and foamy (a min or two). Add in the baking powder and vanilla extract (if using). And if you like pancakes on the sweet side, nows the time to add in a tablespoon of your favorite sweetener.

3. 3

   Whisk in your nut butter of choice until nice and smooth, the batter will be runny and that's ok! Though do note that I've found the texture does vary a bit depending which nut butter you use (say, its a tad thicker with peanut butter vs almond), so feel free to play around to get your preferred level of fluffiness (+/- 2 teaspoons of nut butter).

4. 4

   Heat up a skillet or non stick pan over medium heat. Melt a small pad of butter (or cooking oil of choice) and pour in two scant tablespoons of batter per pancake.

5. 5

   Cook over medium heat until it begins to bubble, flip and cook until lightly golden. I've found that these cook a lot quicker than your regular keto pancakes, so I suggest testing with one to ensure they stay super tender 'n moist.

6. 6

   Serve right away with toppings of choice :)