If you have Almond Flour and 1 Egg , make this Almonds Keto Recipe for Breakfast /Gluten-Free

Ingredients

• 1 large Egg (room temperature)
• 0.5 pinch Salt (to taste)
• 0.5 tablespoon Vanilla Extract (pure vanilla extract)
• 90 grams Greek Yogurt (unsweetened, plain)
• 100 grams Almond Flour (finely ground almonds)
• 0.5 teaspoon Baking Soda
• 1 tablespoon Honey (optional, for sweetness)
• 1 tablespoon Cooking Oil (vegetable, coconut, or butter for pan)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients precisely and have them ready near your work station.

   Time: PT2M

2. Combine Wet Ingredients

   In the mixing bowl, whisk together the egg, pinch of salt, vanilla extract, and Greek yogurt until smooth.

   Time: PT2M

3. Add Dry Ingredients

   Add the almond flour and baking soda to the wet mixture and stir just until combined; a few small lumps are okay.

   Time: PT1M

4. Rest the Batter

   Let the batter sit for 2 minutes. This allows the almond flour to hydrate and the batter to thicken slightly.

   Time: PT2M

5. Preheat the Skillet

   Place the non‑stick skillet over low to medium heat and add 1 tablespoon of cooking oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Low to medium

6. Cook the Pancakes

   Spoon 1‑2 tablespoons of batter into the skillet for each pancake. Cook 2‑3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden.

   Time: PT4M

   Temperature: Low to medium

7. Serve

   Transfer pancakes to a plate, drizzle optional honey if desired, and serve warm.

   Time: PT1M

Nutrition Facts

Calories

430

Protein

36g

Carbohydrates

12g

Fat

69g

Fiber

10g