These Paleo, Keto-friendly, sugar-free pancakes are what you need to be having right now!
Pancakes are a staple in our home, for sure. I love making compote by gently cooking frozen strawberries or raspberries with a bit of water and sweetener. Once it’s softened, pour on top of the pancakes with some nut butter and voila, you have a delicious treat sure to satisfy any cravings!
INGREDIENTS
- 4 large eggs (or flax eggs but it changes the texture)
- ¾ cup coconut milk
- ¼ cup avocado oil
- 2 teaspoons vanilla bean paste
- 2 ½ cups almond flour
- ¼ cup Yacon syrup or Monk Fruit Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
DIRECTIONS
- In a large blender, combine the eggs, milk, oil, and vanilla. Blend 30 seconds to combine.
- Add the almond flour, sweetener, baking powder, and salt and blend again until smooth.
- Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil.berry pancakes,
- Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle.
- Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry (2 to 4 minutes).
- Flip and repeat.
- For extra deliciousness, add the above mentioned berry compotes on top of the pancakes. Enjoy!
I’ve tried different pancake recipes made with almond flour, but this recipe is the best. My husband even made a comment that these actually look like pancakes unlike others I have tried. I really enjoyed them with the strawberry compotes. Thanks for sharing.
Thank you so much! I am glad you love them!