Granny's Kitchen

Keto Almond Flour Pancakes with Berries

(Serves 4)

These fluffy almond flour pancakes are the perfect keto-friendly breakfast, and paired with fresh berries, they make for a deliciously low-carb start to your day.

Ingredients:

• For the Pancakes:
  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any other low-carb milk of your choice)
  • 2 tablespoons melted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 tablespoon erythritol (or your preferred low-carb sweetener)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
• For the Berry Topping:
  • 1/2 cup mixed berries (such as strawberries, blueberries, and raspberries)
  • 1 tablespoon unsweetened whipped cream or full-fat Greek yogurt (optional for serving)
  • Optional: A drizzle of sugar-free syrup or a sprinkle of powdered erythritol

Instructions:

1. Prep the Pancake Batter:
   • In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.
   • In a separate large bowl, beat the eggs. Add the almond milk, melted butter, vanilla extract, and erythritol. Mix well to combine.
2. Combine the Wet and Dry Ingredients:
   • Gradually add the dry ingredients into the wet ingredients, stirring until well combined. The batter should be thick but spreadable. If it’s too thick, you can add a little more almond milk, one teaspoon at a time, until you reach your desired consistency.
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat. Once the pan is hot, lightly grease it with a little butter or oil.
   • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface. Flip carefully and cook for another 2-3 minutes on the other side, until golden brown.
   • Repeat until all pancakes are cooked.
4. Prepare the Berry Topping:
   • While the pancakes are cooking, wash and prepare the berries. You can slice the strawberries if using them.
   • Once pancakes are ready, stack them on a plate and top with the fresh berries.
5. Serve and Enjoy:
   • Add a dollop of whipped cream or Greek yogurt if desired. For extra sweetness, you can drizzle with sugar-free syrup or sprinkle powdered erythritol on top.

Macros (per serving of 2 pancakes):

• Calories: 340 kcal
• Protein: 12g
• Fat: 30g
• Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g

This recipe provides a light, fluffy pancake experience with a great balance of healthy fats, moderate protein, and minimal carbs—perfect for a satisfying keto breakfast! Enjoy!