Gluten-Free Keto Pancakes

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Sweetener, herbal extract powder from Stevia leaf

  2g

• Cream of tartar

  Leavening agents

  1 tsp or 3g

• Coconut oil

  5 tbsp or 68g

• Vanilla extract

  2 tsp or 8g

Directions

1. In a medium bowl, whisk the eggs until frothy.
2. In a separate bowl, whisk together the almond flour, baking soda, stevia, and cream of tartar until evenly combined.
3. Melt 4 tablespoons of the coconut oil, then whisk it into the eggs along with the vanilla extract until smooth.
4. Add the dry mixture to the egg mixture and stir just until a smooth batter forms. If time allows, let rest 5–10 minutes to thicken.
5. Heat a nonstick skillet over medium-low. Grease lightly with the remaining 1 tablespoon coconut oil.
6. Spoon small rounds of batter into the pan to make 8–10 small pancakes total (about 4–5 per serving). Cook until the edges look set and the bottoms are golden, 2–3 minutes; flip and cook 30–60 seconds more.
7. Serve warm.