Easy recipe for low carb pancakes
Separate the eggs and beat the whites with a whisk until you get stiff peaks.
Add the almond flour, monkfruit erythritol sweetener, and baking powder to another bowl and stir with a fork to combine.
Add the egg yolks, 1/4 cup water, and vanilla extract to a bowl and whisk then pour into the almond flour mix and mix well to make a batter.
Add about a cup at a time of the wet pancake mixture to the beaten egg whites and gently fold them in, until they are just combined. Do not use a mixer or you will lose the benefit of the whipped egg whites. If the batter is still very thick add up to another 1/4 cup water as needed.
Using a well greased cast iron pan add a little oil and spread it out to coat the pan.
Add about 1/4th cup of pancake batter to the pan for one pancake.
Cook for about 3-4 minutes on a low-medium heat then flip the pancake and cook for a few minutes more.
Best served hot!
Make Ahead - the pancakes will keep for a day or two in an airtight container, you can reheat them in the microwave for a few seconds.
Nutrition - 4g nets carbs per serving, that's for two pancakes
Serving Size - makes 2 pancakes per serving and makes about 12 pancakes total if you use a 1/4 cup measure.
found on www.noshtastic.com