Keto avocado pancakes

This vegan keto pancake contains shredded avocado, almond flour, and an egg replacer. As an egg substitute, you can use shredded flaxseed, shredded banana (more than indicated in the recipe to achieve a uniform consistency), ready-made egg substitute, which is sold in specialized stores.

Ingredients

• 1 PC. avocado
• 1 table. spoon. avocado oil
• 1 cup almond milk
• 1 tea spoon. vanilla extract
• 1.50 cups almond flour
• 1 table. spoon. egg substitute
• 1 tea spoon. baking powder
• ½ tea spoon. salt
• 2 table. spoon. erythritol or another keto-friendly sweetener

Directions

1. Peel and pitted soft, ripe avocado, chop, then place in a blender.
2. Add avocado, avocado oil, almond milk, vanilla, egg replacer, almond flour, baking powder, salt, sweetener to a blender. Mix until smooth.
3. Heat a skillet over medium heat and brush with avocado oil. Spoon the dough with a spoon and place in the pan, bake the pancakes for 2-3 minutes or until the bottom is golden brown.
4. Turn the pancakes over and cook for another 2-3 minutes.
5. Serve warm with keto-friendly fruits or any sauces.