Description
Delicious gluten-free keto pancakes made with yogurt for a fluffy texture and low-carb option.
Ingredients
Scale
- 1 cup Greek yogurt
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch salt
Instructions
- In a bowl, mix the Greek yogurt and eggs until well combined.
- Add the almond flour, baking powder, vanilla extract, cinnamon, and salt. Stir until the batter is smooth.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
- Serve warm with your favorite toppings.
Notes
- These pancakes freeze well, just reheat them in the toaster or microwave.
- Experiment with other low-carb flours if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg