Keto almond pancakes

Ingredients: 5 eggs, 200ml almond milk, 55ml avocado oil, 2 teaspoons vanilla extract, 250g blanched almond flour, 50g Swerve sweetener, 9g of baking powder, ¼ teaspoon salt, additional avocado oil for the pan. 

Preparation: 

1. In a blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. 

2. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. 

3. Let the batter rest for 5 minutes. 

4. Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil. 

5. Use about 3 tablespoons of batter for each pancake and spread into a 7 to 10 cm circle. Fry the pancakes until bubbles begin to appear on the top and the edges are set and dry, 2 to 4 minutes. 

6. Carefully flip the pancakes and continue to fry until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed. 

To make waffles 

1. Preheat the waffle iron and lightly grease. 

2. Add about ⅓ cup of the batter to the center of the iron and gently spread to the edges. 

3. Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron. 

4. Remove the waffles and repeat with the remaining batter. 

Notes: If your batter thickens too much, add a little more almond milk and blend again. 

Store in a covered container in the fridge for up to 5 days. You can also freeze these keto pancakes for several months. Wrap them up tightly to avoid freezer burn.