Light, keto-friendly pancakes made entirely with almond flour instead of wheat.
INGREDIENTS
- 1 1/2 cups Balsam Almond Flour
- 3 eggs
- 1/4 cup milk
- 1 tsp baking powder
METHOD
- Whisk all ingredients together until smooth.
- Cook small spoonfuls of batter on a hot, greased griddle until bubbles form, then flip.
- Serve warm.
Keep these pancakes on the smaller side when pouring — almond flour batter is more delicate than wheat flour and can be tricky to flip if made too large.