- 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