In a bowl, mix the almond flour, egg, plant-based milk, and baking soda activated with vinegar.
Add the cinnamon and mix until you get a smooth batter.
Heat a non-stick pan over medium heat and pour a ladle of batter for each pancake.
Cook for 2-3 minutes, then flip and cook the other side until golden brown.
Repeat until all the batter is used. Serve hot.
Serve them with Greek yogurt and nut butter to keep it keto-friendly or with maple syrup and fresh fruit.
Italia, Campania
| Energy (kcal) | 289.82 |
| Carbohydrates (g) | 6.38 |
| of which Sugars (g) | 5.82 |
| Fat (g) | 23.79 |
| of which Saturates (g) | 3.73 |
| Protein (g) | 11.17 |
| Fiber (g) | 3.52 |
| Sale (g) | 0.1 |
