In a medium bowl whisk dry ingredients, once all the ingredients are well integrated, add the eggs, almond milk and vanilla extract, continue whisking until you have an homogenous batter. The batter should be creamy, thick, but somewhat runny.
Carefully pour the batter into a squeeze bottle, preferable using a funnel but it is not necessary.
Preheat the pan or griddle at a medium temperature to get it evenly heated, lower the temperature before pouring the batter to low-medium, since the pancakes are so small they can burn easily.
Dollop a small amount of batter about the size of a dime until you run out of batter, cook the pancakes for 1 to 2 minutes, or until set around the edges Flip, then cook on the other side for another minute.
Remove and serve warm. Milk is optional.
-Use a cake spatula to flip the pancakes, it is so much easier than a regular spatula since it won’t touch the other pancakes. (Something like this) - You may use a different sugar-free sweetener such as monk fruit or stevia extract, the quantity will change but the pancakes shouldn’t be affected, also use less or more depending on your taste.
Carbohydrates: 8gProtein: 6gFat: 6gFiber: 4g
Net Carbs: 4
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