I have tried many pancake recipes and none worked out very well until I made these. They were either too eggy, too dry, too flat, or tasted like almonds. These pancakes are one of my favorite recipes. I hope you enjoy them as much as I do!
Note: The sugar substitute I used was Swerves Confectioners so if you are using a granulated 1:1 sugar sub you may want to use a little less
Ingredients
100 grams of almond flour (one cup)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
4 teaspoons Swerve sugar substitute (other sweeteners will work too.)
1/2 cup unsweetened almond milk
4 eggs
Instructions
Mix the flour, baking powder, xanthan gum, and salt in a medium sized bowl
Mix in the sugar sub, almond milk, and eggs
On a pan over medium heat, add butter. Once melted, add about 1/4 cup of batter. Cook until it browns, then flip and continue to cook for 2-3 more minutes. Remove from heat and serve. (If you have too much batter you can save extra pancakes in the fridge but I find they taste better immediately after cooking, so I would save the batter and cook the rest another day.
4.5 carbs per serving 10 servings (not including sugar alcohols)