Featured in this Recipe...
Measure out the 60g almond flour, 25g oat fibre, 20g powdered erythritol and 1,5 tsp baking powder in a medium size bowl, mix them to combine.
Whip the 3 eggs til light and foamy.
Using a hand or stand mixer mix the dry ingredients with half of the beaten eggs, the 60g melted butter and 2 tbsp unsweetened almond milk, mix til fully combined.
Add a few drops of vanilla essence if you wish.
Then gently fold in the rest of the beaten eggs, don’t over work your batter at this stage, keep your lovely foamy texture, just FOLD!
Preheat an oiled pan over medium-low heat. Spoon the batter onto the hot pan and form into circles. Cover and cook about 2 minutes, until bubbles start to form, then flip and cook for another 2 minutes, until browned on the other side. Repeat with the rest of the batter.
Serve your pancakes with topping of your choice, mine is always fresh berries and whipped double cream, with some powdered erythritol sprinkled on the top.
Buy the products featured in the recipe plus much more. Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads
Keep them in the fridge for up to 3 days in an airtight container or wrap them individually and freeze them.
I avoid using microwave so my option for reheating is throwing them on the hot pan for a half a minute or so on both sides.
Hope you like this recipe, let me know in the comments below.