Pancakes for a weekend brunch is always a good idea! This recipe is healthy and easy

2 large eggs
1 cup almond flour
¼ cup Keto Butter
1 tsp baking powder
1 tsp vanilla
½ tsp cinnamon
1 tbsp sweetener of choice

4 large eggs
2 cup almond flour
1/2 cup Keto Butter
2 tsp baking powder
2 tsp vanilla
1 tsp cinnamon
2 tbsp sweetener of choice

6 large eggs
3 cup almond flour
3/4 cup Keto Butter
3 tsp baking powder
3 tsp vanilla
1 1/2 tsp cinnamon
3 tbsp sweetener of choice

In a high powered blender, add all of your ingredients – starting with the eggs (to make sure they get fully blended!). Blend until fully combined.
Heat a non-stick skillet on medium heat and add butter or coconut oil. Let this melt. Add about ¼ cup worth of pancake batter to the skillet. Let it go for 2-3 minutes or until bubbles begin to pop up. Flip and repeat on the other side, letting it go for about 1-2 minutes. Repeat until batter is gone. Note: the batter will thicken in the blender. So, everytime you add the batter to the pan, it helps to just turn the blender on for a few seconds to help thin out the batter again!
Serve warm and with a generous extra drizzle of Keto Butter and/or maple syrup! Enjoy!