Ingredients:

• 1 cup almond flour
• 1/2 cup full-fat Greek yogurt
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon almond extract
• 1/3 cup + 2 tablespoons water
• Butter or oil for cooking

Instructions:

1. In a mixing bowl, combine almond flour and baking powder.
2. In a separate bowl, whisk together Greek yogurt, eggs, vanilla extract, almond extract, and water.
3. Add the wet ingredients to the dry ingredients and mix until well combined. The batter should be thick but pourable. If it’s too thick, you can add a bit more water.
4. Heat a skillet or griddle over medium-low heat. Add a small amount of butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
7. Repeat until all the batter is used, adding more butter or oil to the skillet as needed.
8. Serve the pancakes with your favorite keto-friendly toppings, such as sugar-free syrup, whipped cream, or fresh berries.

Nutritional Information (per serving, makes about 8 pancakes):

• Calories: ~140 kcal
• Net Carbs: ~3g
• Protein: ~6g
• Fat: ~11g