Ingredients
• The Flourless Base: 1 ½ cups Almond Flour (replaces the all-purpose flour for a protein-rich, “velvety” crumb).
• The “Sugar-Free” Sweetener: 2 ½ tablespoons Monk Fruit or Erythritol (replaces the granulated sugar).
• The Lift: 3 teaspoons Baking Powder and ½ teaspoon Salt.
• The Liquid: 1 ¼ cups Unsweetened Almond or Coconut Milk (replaces fresh milk).
• The Bind: 1 large Egg (as seen being cracked into the bowl in your process photo).
• The Richness: 3 tablespoons melted Butter or Coconut Oil.
Preparation Steps
1. The Dry Mix: In a large glass bowl, whisk together the almond flour, monk fruit, baking powder, and salt.
2. The “Magic” Well: Create a well in the center of your dry ingredients. Pour in the milk, the egg, and the melted butter.
3. The Smooth Blend: Whisk until the batter is smooth and “velvety,” just like the mixture being prepared in the top half of your photo.
4. The Griddle: Heat a non-stick skillet over medium-low heat. Lightly grease with a tiny bit of butter.
5. The Pour: Pour about ¼ cup of batter for each pancake. Wait for bubbles to form on the surface before flipping to reveal that “wow” golden-brown color.
6. The Stack: Stack them high on a white plate, exactly like the professional, artistic stack in your picture.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Swapping wheat for almond flour keeps your energy levels stable and avoids the inflammatory “fog” of processed grains.
• Zero Refined Sugar: Using a natural sweetener allows you to enjoy a “steakhouse-quality” breakfast without the sugar spike.
• Protein Bomb: Between the almond flour and the egg, these pancakes provide a “reborn” level of satiety that keeps you full until lunch.