Ingredients for Keto German Pancakes:
- 200 g almond flour
- 500 ml unsweetened almond milk (or any unsweetened nut milk)
- 1 dash of salt
- 3 eggs
- 1 splash of sparkling mineral water
- Butter or coconut oil for frying
Instructions:
- In a mixing bowl, combine the almond flour, almond milk, eggs, and salt. Mix well until you achieve a smooth batter consistency.
- Let the batter sit in the fridge for 30 minutes to allow it to rest.
- After 30 minutes, add a splash of sparkling mineral water to the batter and mix briefly to incorporate.
- Heat a non-stick pan over medium-high heat and add a small amount of butter or coconut oil to coat the pan.
- Pour a ladleful of the batter into the pan, tilting the pan to spread the batter evenly.
- Cook the pancake until the bottom is golden brown and firm. Use a spatula to lift the edges to check if it’s ready to flip.
- Once the bottom is cooked, carefully flip the pancake and cook the other side until golden brown.
- Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
