Almond Flour Pancakes (Sugar-Free)

Almond flour gives these pancakes a slightly denser, nuttier bite than the wheat-flour kind, but they still puff up nicely on the griddle with a little baking powder doing the work.

Using erythritol or monk fruit sweetener instead of sugar keeps this stack fitting within a keto or sugar-free breakfast, without leaving that overly sweet aftertaste some sugar substitutes have. A quarter cup of batter per pancake keeps them an even thickness so they cook through in the two to three minutes per side the recipe calls for. Top with sugar-free syrup or a handful of fresh berries and they hold up just as well as the traditional version.