Keto Pancakes

Directions

• Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, monk fruit sweetener, baking powder, and sea salt, ensuring there are no large clumps of almond flour.
• Combine the Wet Ingredients: In a separate smaller bowl, vigorously whisk together the eggs, unsweetened almond milk, melted butter, and vanilla extract until completely smooth and slightly frothy.
• Mix the Batter: Pour the wet ingredients directly into the dry almond flour mixture. Use a silicone spatula to gently fold everything together until a thick, uniform batter forms.
• Let it Rest (Crucial Step): Allow the batter to rest undisturbed on the counter for 3 to 5 minutes. This gives the almond flour time to fully hydrate and thicken, which prevents the pancakes from crumbling when you try to flip them.
• Heat the Skillet: Heat a large non-stick skillet or cast-iron griddle over medium-low heat. Generously grease the surface with a small amount of butter or coconut oil.
• Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet. Let them cook for 2 to 3 minutes until tiny bubbles start to form on the surface and the edges look set and dry.
• Flip Carefully: Using a wide, thin spatula, carefully flip each pancake in one confident motion. Cook for another 1 to 2 minutes on the other side until beautifully golden brown.
• Serve: Place your stunning, healthy Keto Pancakes onto a warm plate. Top generously with grass-fed butter and sugar-free syrup, and serve immediately!