Thin keto pancakes with almond flour

This recipe for thin almond flour pancakes is suitable for making breakfast and appetizers with various fillings.

Ingredients

• 4 things. chicken eggs
• ¼ glass of almond flour
• 1 tea spoon. vanilla extract
• ¼ tea. spoon. ground cinnamon
• 1 table. spoon. coconut oil for frying
• 12 table. spoon. erythritol (erythrol)

Directions

1. Whisk eggs, ground almonds, vanilla extract, ground cinnamon, and sweetener in a convenient bowl. Beat until all ingredients are combined. Make sure that there are no lumps left.
2. Preheat a pancake pan over medium heat, melt the coconut oil for frying.
3. Using a ladle, place a dough portion in the pan and tilt the pan so that the dough spreads evenly over the surface. The thickness of the pancakes and the cooking time depend on how much dough you are using. For example, for a frying pan with a diameter of 26 cm, 1⁄4 cup of dough is enough to make a thin pancake.
4. Fry the pancake on one side until the surface is dry and the pancake falls easily behind the pan (about 2-3 minutes).
5. Turn the pancake over and sauté for another 2 minutes, leaving on medium heat.
6. Before serving, you can season each pancake with coconut cream and fresh berries.
7. Ready-made pancakes can be stored in the refrigerator under a lid or foil for 3-4 days. Before serving, it is enough to warm up the pancakes and add the filling.