Being away from home, I was not prepare to note down the measurement of these pancakes as I was making a simple dish and cooking by instinct. Only when some of my friends starting asking for the recipe so I gotta spend some time recalling it..haha! I'm working very best to recall and to put it down in proper measurement.

Follow your instinct - I was aiming to get a pancake batter consistency, so I did!

Keto Fluffy Pancakes

(serves 5 pancakes)

Ingredients

3/4 cup Almond Flour

1/2 tsp Baking Powder

2 gm Natvia (or your choice of sweetner)

2 Eggs

1/4 cup Heavy Cream (and a little more if the batter still clumpy)

Butter (for greasing the pan, you can skip this step if using a non-stick pan)

*Cooking by instinct - I just add a little more cream to make the batter to achieve a thick and creamy batter*

Directions:

1. Place the almond flour, Natvia (sweetener) and baking powder in a large bowl and use a fork to fluffy up the almond flour until it has no visible clumps.
2. Add in the eggs (one at a time) and whisk using a fork or hand whisk. The batter may be clumpy.
   
   
3. Add the heavy cream little by little into the batter and continue to whisk it. If the batter is too dry or clumpy, you add in a dash of heavy cream to thin the batter. Aim for a thick and creamy batter!
4. Heat up a pan and lightly grease with some butter. Pour the batter to your desired pancake size and cook each side for 2-3 minutes until they turn a lovely golden brown.