Spanish Brunch Delight – Keto-Friendly Almond Flour Pancakes

Allergens

Eggs, Almonds

Ingredients

• 1 1/2 cups almond flour 4 large eggs 1/4 cup unsweetened almond milk 1/4 cup granulated sweetener of choice (erythritol or stevia) 1 tsp baking powder 1/2 tsp salt 1 tbsp butter, melted 1 tsp vanilla extract Cinnamon and sugar substitute for garnish

Instructions

1. In a large bowl, combine almond flour, sweetener, baking powder, and salt. Mix well.
2. Add eggs, almond milk, melted butter, and vanilla extract to the dry ingredients. Mix until smooth.
3. Heat a non stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges are set. Flip and cook the other side. Repeat with remaining batter.
4. Serve warm, dusted with cinnamon and sugar substitute to taste.

Chef’s Insight

This recipe is inspired by the warm Mediterranean sunlight that fills Spanish mornings, making it the perfect accompaniment for a leisurely brunch.

Notes

This recipe is perfect for those following a keto diet or looking for a low-carb, high-fat breakfast option.