Description
Servings: 2
Yield: Approximately 6–8 small pancakes
Preparation: 5 minutes
Rest: 3–5 minutes
Cooking: 10–15 minutes
Total: Approximately 20–25 minutes
Ingredients
Scale
- ½ cup finely ground blanched almond flour
- ¼ cup plain full-fat Greek yogurt, unsweetened
- 2 large eggs
- 1 tablespoon powdered keto sweetener, using a sugar-equivalent blend
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, optional
- 1–2 tablespoons unsweetened almond milk, only if needed
- 1 teaspoon butter or coconut oil, divided, for cooking
Instructions
- Whisk the eggs, yogurt, sweetener, and vanilla until smooth.
- Stir in the almond flour, baking powder, and optional cinnamon. Rest for 3–5 minutes.
- If needed, add almond milk a teaspoon at a time until thick but spoonable.
- Heat a nonstick skillet over medium-low heat and lightly grease with part of the cooking fat.
- Add about 2 tablespoons of batter per pancake. Cook for 2–3 minutes, until the edges set and the underside is golden and sturdy enough to lift.
- Flip carefully and cook for another 1–2 minutes, or until the centers are set. Lower the heat if the surfaces brown too quickly.
- Repeat with the remaining batter, using the remaining cooking fat as needed. Serve warm with optional toppings.