Easiest Way to Make Keto Ricotta Pancakes Almond Flour

Almond Flour Pancakes

But for those who do eat breakfast, variety.

Recipe Summary Almond Flour Pancakes

Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.

Ingredients | Keto Ricotta Pancakes Almond Flour

1 cup all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup almond flour

1 tablespoon sugar

2 cups low-fat plain yogurt

2 eggs, lightly beaten

1 tablespoon unsalted butter, melted and cooled

Directions

Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.

Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.

Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Info | Keto Ricotta Pancakes Almond Flour

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 8 4-inch pancakes

TAG : Almond Flour Pancakes

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