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Prep Time: 20 minutes
Servings: 10
Calories: 266kcal
Author: Kim Caruk


  • 2 1/2 cups almond flour
  • 3 tbsp erythritol
  • 1 tsp baking powder
  • 1/2 cup butter melted
  • 4 eggs
  • 1/4 cup water
  • 1 tsp vanilla essence
  • extra butter for frying pan


  • Place all pancake ingredients into a food processor and blitz for 5 minutes. Scrape down sides and repeat until fluffy and smooth.
  • Heat a non stick frying pan over a medium heat and melt a little butter to coat the base.
  • Place a 1/4 cup of pancake mixture into the heated pan and cook for 3-4 minutes.
  • Using a spatula, flip pancake and continue to cook until golden. Repeat with remaining mixture.
  • Serve with whipped cream, sugar-free choc hazelnut spread, berries or sugar-free maple syrup.


Calories: 266kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 149mg | Potassium: 24mg | Fiber: 3g | Sugar: 1g | Net Carbs: 3g
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