Ingredients
1 cup almond flour
2 large eggs
¼ cup unsweetened almond milk (or heavy cream)
2 tbsp melted butter or coconut oil
1 tbsp cream cheese (optional, for extra fluffiness)
1 tsp vanilla extract
1 tbsp erythritol or monk fruit sweetener
1 tsp baking powder
Pinch of salt
Instructions
Mix the batter:
In a bowl, whisk eggs, almond milk, melted butter, vanilla, and sweetener.
Add almond flour, baking powder, and salt. Stir until smooth and thick.
(If using cream cheese, blend it in until no lumps remain.)
Cook the pancakes:
Heat a nonstick pan or griddle over medium heat. Grease lightly with butter.
Pour about ¼ cup of batter for each pancake.
Cook 2–3 minutes per side until golden and set.
Serve:
Stack pancakes and top with butter and sugar-free syrup.
Tips
Add cinnamon or a few blueberries for flavor variation.
For thicker pancakes, let the batter sit 5 minutes before cooking.
Store leftovers in the fridge up to 3 days or freeze for meal prep.