Pancake di Mandorle

Pancake di Mandorle are delightful almond pancakes that bring a taste of Italy to your keto brunch. Light, fluffy, and naturally sweetened, they are a perfect treat for a low-carb lifestyle.

Ingredients

• Almond flour - 100g
• Eggs - 2 large
• Almond milk - 60ml
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Erythritol (or preferred keto sweetener) - 1 tablespoon
• Butter (for cooking) - 1 tablespoon

Steps

1. In a mixing bowl, combine the almond flour, baking powder, erythritol, and salt.
2. In another bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
4. Heat a non-stick skillet over medium-low heat and add butter to coat the pan.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter as needed.
8. Serve warm, optionally topped with berries or sugar-free syrup.

Nutrition

• Calories: 260
• Protein: 10 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from almonds, promoting heart health.
• Low in carbohydrates, suitable for ketogenic diets.

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