Keto Gingerbread Pancakes Topped with Keto Gingernut Breakfast
- 1c almond flour
- 2 eggs
- 3T milk
- 2T erythritol
- 2T smooth nut butter
- 1t baking powder
- 1t vanilla extract
- 1t ground cinnamon
- 1t ground ginger
- 1/8t ground nutmeg
- Pinch of salt
- Butter for frying
- Keto Gingernut & Almond Breakfast
- Yogurt or cream
- Sugar free maple
Combine all batter ingredients in a large mixing bowl and whisk thoroughly until smooth and clump free.
Preheat a large non-stick frying pan with a teaspoon of butter over a medium heat.
Using 1Tbsp at a time, pour batter into the frying pan and cook for 3-4 minutes until bubbles appear. Flip the pancakes over using a spatula and cook for a further 2-3 minutes until cooked through. Repeat until all batter has been used. Adjust your temperature as needed.
Serve pancakes immediately with Crow About Gingernut & Almond Keto Breakfast, cream or yoghurt and some keto friendly syrup.
Images and recipe courtesy of Nadia Eves