Ingredients

The following ingredients have 1 Servings
  • 4 large Egg whites
  • 3 large Egg yolks
  • 1/4 cup Water
  • 1/2 tsp Vanilla extract
  • 1.5 cups Almond flour (145 grams)
  • 1.5 tbsp Monkfruit erythritol blend (or other low carb sweetener)
  • 1.5 tsp Baking powder

Instruction

  • 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!