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Almond Flour Pancakes
These fluffy and satisfying pancakes are made with almond flour and sugar substitutes, making them a perfect breakfast option for those following a low-carb diet or managing diabetes.
Sugar-Free Syrup: Top the pancakes with your favorite sugar-free, low-carb syrup for a classic pancake experience.
Fresh Berries: Add a burst of flavor and antioxidants by topping the pancakes with a handful of fresh, low-carb berries like raspberries or blackberries.
Whipped Cream: Add a dollop of sugar-free whipped cream to your pancakes for a delightful, creamy texture.
Nut Butter: Drizzle almond or cashew butter over the pancakes for added creaminess and healthy fats.
Greek Yogurt: Serve the pancakes with a side of full-fat, unsweetened Greek yogurt for a boost of protein and probiotics.
1 1/2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup unsweetened almond milk
1 tablespoon granulated erythritol or another sugar substitute
1 teaspoon pure vanilla extract
1 tablespoon coconut oil, for cooking
In a large mixing bowl, combine the almond flour, baking powder, salt, and erythritol or another sugar substitute.
In another bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil.
Pour 1/4 cup of the pancake batter onto the heated skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes or until golden brown.
Repeat the process with the remaining batter, adding more coconut oil as needed.
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