Pancakes With Peanut Butter and Raspberries Recipe

Using almond flour means a mild and amazing flavor but also super low carbs to keep you in ketosis while still getting those creature comforts.

Ingredients:

• 3 tbsp almond milk, unsweetened
• 4 tbsp almond flour
• 1 medium egg
• ¼ tsp baking powder
• 2 drops vanilla extract
• 2 drops stevia liquid
• 1 pinch salt
• 1 tsp olive oil
• ⅓ cup raspberries
• 2 tbsp peanut butter
• 2 tsp psyllium husk powder

Instructions:

1. Whisk egg, almond milk, almond flour, baking powder, vanilla extract, stevia, and salt together in a bowl until smooth. Add more milk if the batter is too thick.
2. Mix in the psyllium husk powder. Let the mixture sit for 5–10 minutes to thicken up.
3. Heat olive oil in a frying pan over medium heat. For each pancake, pour about 2.5 tablespoons of batter into the pan. Cook for 2–3 minutes on each side until bubbles appear on the surface. Flip the pancakes and cook for 2–3 more minutes or until browned. Repeat with the remaining batter.
4. Serve the pancakes on a plate with peanut butter and raspberries. Enjoy!

*NOTE: Feel free to use frozen berries.

**NOTE: Feel free to substitute our suggested sweetener with any other sugar-free sweetener you have.