LOW CARB PANCAKES

Make Batter: In a large bowl, whisk all ingredients together until a smooth batter forms. It should be the consistency of traditional pancake batter—thick but pourable. If too thick, add more milk 1 tablespoon at a time.
Preheat Pan: Lightly oil a skillet or griddle with ghee or avocado oil and preheat over medium-low to medium heat.
Cook: Pour about ¼ cup of batter onto the hot surface, gently spreading it into a circle. Cover the pan with a lid and cook for 1.5–2 minutes, until bubbles form on top and the edges look set.
Flip & Finish: Carefully flip the pancake and cook uncovered for another 1.5–2 minutes, until golden brown and cooked through. Repeat with remaining batter.

Updated Recipe: This version (updated Mar 2018) includes oil and fewer eggs for better flavor and texture (less "eggy"). For the old version: use 6 eggs, 6-8 tbsp almond milk, and omit the oil.
Key Ingredients:
- Flour: Use finely ground, blanched almond flour (not almond meal) to avoid grittiness.
- Fat for Frying: Ghee (clarified butter) is best for flavor. If using oil, choose a neutral, refined avocado oil or light-tasting coconut oil.
- Sweetener: Any granulated keto sweetener like monk fruit or allulose works.
Batter Consistency: It will be thicker than traditional batter but should still spread slowly. If it doesn't, add more liquid sparingly.
Serving: Top with sugar-free syrup, berries, whipped cream, or nut butter.

Enjoy your delicious, guilt-free pancakes!

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