Ingredients15 m servings 59 cals
- Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
- Heat a skillet over medium heat; add just enough olive oil to cover the surface.
- Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.
Per Serving: 59 calories; 4.8 g fat; 0.4 g carbohydrates; 3.5 g protein; 94 mg cholesterol; 263 mg sodium. Full nutrition
ReviewsRead all reviews 5
I really like this bread. I cut the recipe in half but still got 6 pieces of bread. The first 3 I added onion powder and garlic powder into the batter; then I added Italian seasoning into the la...
I made this as written tonight for my husband and myself, because we are eating low carb. It was absolutely delicious. It reminded me of a hoecake somewhat. The batter was very thick, and I f...
I just made this and it's really nice! Nutty flavour. At first I thought it just looked like a pancake but it has a "breadier" texture. Today I am having it with home made guacamole on top...tom...
This is really more like a bland pancake. I think it would hold up better than some of the other gluten-free breads I've tried, though and it's quite fast to whip up.