Perfect Pancake
Perfect pancakes should be fluffy, tender, lightly sweet, and easy to make. To create a keto recipe that would stand up to its traditional counterparts, we chose an acceptable non-grain flour. We settled on almond flour; its mild, subtly sweet, nutty flavor worked well in a breakfast application.
Ingredients
- ¾ cup water
- 3 large eggs
- 4 tablespoons unsalted butter melted and cooled, divided
- 2 teaspoons vanilla extract
- 1¾ cups 7 ounces blanched, finely ground almond flour
- 2 tablespoons granulated erythritol
- 2 teaspoons baking powder
- ¼ teaspoon table salt
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and spray with olive oil spray.
- Process water, eggs, 3 tablespoons melted butter, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, erythritol, baking powder, and salt and process until thoroughly combined, about 1 minute.
- Heat 1 teaspoon melted butter in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out butter, leaving thin film of butter on bottom and sides of skillet. Using ⅓ cup batter per pancake, portion batter into skillet in 2 places and spread into 4-inch rounds. Cook until edges are set and first side is golden, 2 to 4 minutes.
- Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, adjusting heat and using remaining 2 teaspoons melted butter as needed.