Description
These high-protein, zero-sugar keto pancakes use eggs, almond butter, and butter for a fluffy, guilt-free breakfast. No flour required, making them low-carb and perfect for satisfying sweet cravings.
Ingredients
1 large egg (room-temperature)
1/4 tsp baking powder
2 tbsp almond butter (unsweetened, salted optional)
1/2 tsp vanilla extract or substitute with banana extract / vanilla bean paste (non-alcoholic)
1 tbsp butter (cooking; unsalted if possible)
Instructions
Whisk egg and vanilla extract in a bowl until frothy (~1 minute)
Add almond butter and whisk until smooth
Gently stir in baking powder until speckled (do not overmix)
Let batter rest for 5 minutes
Melt butter in a nonstick skillet (medium heat). Pour batter to form 2-3 pancakes per batch
Cook until edges firm and bubbles form on top (~2 minutes). Flip and cook 1-2 minutes more until golden
Notes
Room-temperature eggs blend faster and prevent dense pancakes
Add 1 tbsp unsweetened almond milk for a creamier batter
Use parchment paper if pancakes stick to the skillet. Lightly oiling the parchment works for oil-free cooking
- Prep Time: 5
- Cook Time: 10
- Category: Brunch
- Method: Stovetop Cooking
- Cuisine: Keto