Keto Almond Flour Pancakes

Instructions

1. In a large bowl, whisk together the almond flour, baking powder, salt, and cinnamon.
2. In a separate bowl, whisk together the egg yolk, almond milk, melted butter or coconut oil, vanilla extract, and lemon zest.
3. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. In a clean bowl, whip the egg whites until stiff peaks form.
5. Gently fold the whipped egg whites into the pancake batter in two additions, being careful not to deflate the whites.
6. Heat a lightly greased griddle or non-stick skillet over medium heat.
7. Pour about 1/4 cup of batter per pancake onto the hot griddle.
8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
9. Serve immediately with your favorite keto-friendly toppings like berries or sugar-free syrup.