Servings: 4 (8 small pancakes) Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Ingredients:
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp erythritol
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mixed berries (raspberries, blueberries)
- 1 tbsp water
- 1 tsp lemon juice
Instructions:
- In a bowl, whisk almond flour, eggs, almond milk, erythritol, baking powder, vanilla, and salt until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray.
- Pour 2 tbsp batter per pancake and cook for 2-3 minutes per side until golden.
- For compote, simmer berries, water, and lemon juice in a small saucepan for 5 minutes until thickened.
- Serve pancakes topped with berry compote.
Nutritional Information (per serving, 2 pancakes with compote):
- Calories: 180 kcal
- Carbohydrates: 8g (Net Carbs: 4g)
- Protein: 7g
- Fat: 14g
- Fiber: 4g
- Sugar: 2g
Tips:
- Use fresh or frozen berries for the compote, but avoid added sugars.
- Store leftover pancakes in the fridge for 2 days; reheat in a toaster.
- Add a dollop of sugar-free whipped cream for a decadent touch.