Keto Pancakes

• 2 large eggs, at room temperature

• 1 tablespoon monkfruit sweetener

• 3 tbsp unsalted butter, melted and slightly cooled

• 1/4 cup almond milk

• 2 tablespoons water

• 1 teaspoon pure vanilla extract

• 1 cup almond flour (the superfine blanched version is best), spooned and leveled

• 1 teaspoon baking powder

• 1/2 tbsp psyllium husk flakes

• 1/4 teaspoon fine sea salt

• Sugar free keto syrup, optional for serving

• In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.

• In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.

• Add the dry ingredients to the liquid ingredients and whisk until just combined.

• Let the batter sit for 3-5 minutes to thicken.

• Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.

• Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.

• Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.

*You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Most important tips:

• Cover the pan while cooking!

• Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!

• The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.

• Psyllium husk flakes are the secret ingredient to giving these pancakes a real pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.